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Add a photoServings: 12
Ingredients
- 1 c. pecans -- minced
- 1 c. coconut flakes
- 2 1/2 c. crispy rice cereal -- crushed
- 1 c. firmly packed light brown sugar
- 1/2 c. butter or possibly margarine
- 1 quart vanilla ice cream -- softened
Directions
- Bake pecans and coconut in shallow pans at 350 degrees F., stirring occasionally, 5 - 10 min or possibly till toasted. Combine pecans, coconut, and crushed cereal in a medium bowl. Bring sugar and butter to a boil in a small saucepan over medium heat, stirring constantly; boil, stirring constantly, 1 minute. Pour over cereal mix, stirring till coated. Press half of cereal mix into a 9 inch square pan lined with plastic wrap; freeze till hard.
- Spread with ice cream; press remaining cereal mix over ice cream. Cover and freeze 8 hrs or possibly till hard. Cut into bars.
- Yield 16 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 118g | |
| Recipe makes 12 servings | |
| Calories 416 | |
| Calories from Fat 151 | 36% |
| Total Fat 17.33g | 22% |
| Saturated Fat 9.23g | 37% |
| Trans Fat 0.0g | |
| Cholesterol 40mg | 13% |
| Sodium 98mg | 4% |
| Potassium 201mg | 6% |
| Total Carbs 61.15g | 16% |
| Dietary Fiber 1.4g | 5% |
| Sugars 27.58g | 18% |
| Protein 4.61g | 7% |
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