Ingredients
2 tablespoons butter1/2 cup slivered almonds1 cup crushed Rice Chex1/2 cup sweetened shredded coconut1/2 cup packed brown sugar1/8 teaspoon salt1 carton (1-3/4 quarts) vanilla bean ice cream, softened if necessary
Preparation
Preheat oven to 375°. In a large skillet, melt butter over medium heat. Add almonds; cook and stir 2-3 minutes or until toasted. Stir in Rice Chex, coconut, brown sugar and salt. Press onto bottom of an ungreased 13x9-in. baking dish. Bake 5-6 minutes or until edges are golden brown. Cool 10 minutes; place in freezer 30 minutes.
Gently spread ice cream over crust. Cover and freeze overnight. Cut into bars.
