Ice Cream Crunch Bars Recipe
I still have some boxes of Rice Krispies cereal that are on the verge of expiring or already expired! Oops. Well, I have found & tried another recipe that I couldn’t resist posting because it is so delicious and a little different from the others. If you really want to simplify this recipe, you can even just make the crispy mixture and use it as an ice cream topping.
Here are some more recipes that use Rice Krispies cereal:
Ice Cream Crunch Bars
- 2 1/2 c Rice Krispies Cereal Kellogg’s Coupons
- 1 c chopped pecans Nut Coupons
- 1 1/2 c shredded sweetened coconut
- 3/4 c brown sugar Sugar Coupons
- a few shakes of cinnamon (optional)
- 8 Tbsp real butter (1 stick), melted Butter Coupons
- 1 carton vanilla ice cream (about 1/2 gal), softened to the consistency of soft serve Ice Cream Coupons
Preheat oven to 300. Line a 9×13 pan with foil (Foil Coupons), extending a little over the edges of pan.
Measure the Rice Krispies, pecans, coconut, and brown sugar into the prepared pan. Drizzle the butter over mixture and combine well. If desired, sprinkle in a few shakes of ground cinnamon and mix in. Bake for about 30 minutes, stirring once or twice during cooking time. Remove from oven when toasted and golden brown and let mixture cool completely.
(I think this mixture would make a yummy ice cream topping, if you want to stop here! Just break up any bigger chunks and store in an airtight container.)
Remove half of crispy mixture and spread remaining half in an even layer on the bottom of pan. Gently spoon softened ice cream on top of mixture. Very gently spread the ice cream evenly, being careful to not lift up crisp from bottom of pan. Then top with remaining crisp mixture. Gently press top crisp into ice cream with hands. Cover pan with plastic or foil and put in freezer until firm, preferably overnight. When ready to serve, use foil sling to completely remove ice cream from pan. Slice into squares and serve. (Chocolate-lovers may want to try drizzling chocolate on top.)
My Notes: I sliced my bars, wrapped them individually in waxed paper, put them in a Ziploc, and put them back in the freezer so I could enjoy them over several days. Also, I decided to try using a carton of vanilla frozen yogurt for my bars. They still turned out great, but they melt quicker and are less firm. I think the ice cream layer would be more distinct & stay frozen for longer if you stick with ice cream.
(Thanks for sharing this recipe, OurBestBites)