![]() Stand next to your sink with hot water running and use a large metal spoon dipped in the hot water to spread ice cream. Avoid dumping the whole thing in there at once. With your ice cream very soft and smooth, just spoon large spoonfuls as evenly as possible in your 9×13 pan. Spreading the Ice Cream: If you’re not careful, you will mix up your bottom layer of crisp. It helps to stir it vigorously as it softens until it’s nice and smooth. The consistency you’re going for is soft serve ice cream. At this point you can leave it at room temperature for a while, or very carefully microwave at a low heat to gently soften, stirring in between. ![]() Use a sharp knife to cut it into several large chunks. Softening the Ice Cream: I’ve found it helps to tear off ice cream container and place the whole frozen block into a large bowl. Cover pan with plastic or foil and chill until firm (preferably overnight.) When ready to serve, use foil/parchment to completely remove ice cream from pan. Gently press top crisp into ice cream with hands. Spread ice cream out evenly and then top with remaining crisp mixture. Use a spoon and very gently spread mixture, being careful to not lift up crisp from bottom of pan. Gently spoon softened ice cream on top of mixture. Remove half of crispy mixture and spread remaining half in an even layer on the bottom of pan. Remove from oven when toasted and golden brown and let mixture cool completely. Bake for about 30 minutes, stirring once or twice during cooking time. Drizzle butter over mixture and combine well (a fork, or clean hands work well.) If desired, sprinkle in a few shakes of ground cinnamon and mix in. Place Rice Krispies, pecans, coconut, and brown sugar in a 9×13 inch pan. Line a 9×13 inch pan with foil or a parchment sling, extending a little over the edges of pan.
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