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Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 8 |
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CREAMY NO BAKE BARS This recipe came from an estate sale. I obtained it when I purchased the family collection from the Cabrera Estate in Malakoff, Texas in 1986. Ingredients:
1 cup pecans chopped |
1 cup coconut flakes |
2-1/2 cups crispy rice cereal crushed |
1 cup firmly packed light brown sugar |
1/2 cup butter |
1 quart vanilla ice cream softened |
Directions:
1. Bake pecans and coconut in shallow pans at 350 stirring occasionally for 10 minutes.
2. Combine pecans, coconut and crushed cereal in a medium bowl.
3. Bring sugar and butter to a boil in small saucepan over medium heat stirring constantly.
4. Boil stirring constantly for 1 minute then pour over cream mixture stirring until coated.
5. Press half of cereal mixture into a square pan lined with plastic wrap then freeze until firm.
6. Spread with ice cream then press remaining cereal mixture over ice cream.
7. Cover and freeze 8 hours or until firm then cut into bars.
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