Crunchy Ice Cream Delight with slivered almonds, Rice Chex and coconut.
Instructions
1
Preheat the oven to 375°F.
2
Melt 2 tablespoons of butter in a large skillet over medium heat.
3
Add ½ cup slivered almonds; cook and stir for 2–3 minutes until toasted.
4
Stir in 1 cup crushed Rice Chex, ½ cup sweetened shredded coconut, ½ cup packed brown sugar, and ⅛ teaspoon salt.
5
Press the mixture firmly onto the bottom of an ungreased 13×9-inch baking dish.
6
Bake for 5–6 minutes, or until the edges are golden brown.
7
Let the crust cool for 10 minutes, then place it in the freezer for 30 minutes.
8
Spread softened vanilla bean ice cream over the chilled crust.
9
Cover the dish and freeze overnight.
10
Cut the frozen mixture into bars.
