This recipe is from Shirley McNevich's Mom's Best Recipes Vol 5. Published here with her permission.
Don't forget to check Shirley's blog.
(by Shirley McNevich)
1 cup chopped pecans
1 cup Baker's angelflake coconut
2 1/2 cups Rice Krispies cereal
1 cup Domino's dark brown sugar (packed)
1/2 cup butter
1 quart premium vanilla ice cream (softened)
In a greased 9 x 13 cake pan add chopped pecans--sprinkle them evenly on
the bottom. Sprinkle coconut evenly on top of the chopped pecans. Bake at
350 degrees for 5-10 minutes just to toast--stir once or twice while baking.
Remove from oven and cool. Pour pecan/coconut mixture into a bowl. Add
Rice Krispies to a large Ziploc bag--crush them using a rolling pin. Add
crushed Rice Krispies to the pecan mixture--stir and set aside. In a saucepan
over medium heat add brown sugar and butter--stir and bring to a boil. Cook
for 1 minute once boiling. Remove from heat and pour hot sugar mixture over
the Rice Krispies mixture--stir and coat. Press 1/2 of the Rice Krispies
mixture into a greased 9" square pan. Let the crust cool to room temperature,
then place the pan in the freezer for 1 hour. Place a piece of foil on top of
remaining Rice Krispies mixture--set aside. After 1 hour, spread the vanilla
ice cream on top of the frozen Rice Krispies crust. Place the pan back in the
freezer for 1/2 hour or until firm. Remove pan from freezer and spread
remaining Rice Krispies mixture on top of the ice cream evenly. Cover the
pan with foil and freeze overnight. Cut into bars to serve.