Brown Sugar Krispies Ice Cream Topping Recipe
I've been digging through my family cookbook this year and making an effort to document some of the recipes I've tried here on the blog. Since Something Swanky is sort of a record of my life (you have to read in between the chocolate smeared lines a little) and the things that are important to me right now, it just feels right to include recipes here from the people who are most important to me.
And I like that it sort of gives me a connection to some of my family members that I don't even know all that well. So far I've only really posted recipes from my mom and Grandma. But this cookbook has recipes from all sorts of cousins, aunts, and in-laws. It's fun to think about bringing them all to life here!
See, what I've made here is an ice cream topping. My grandmother actually makes this into an ice cream bar. So, basically, you'd layer half of this sweet, crunchy stuff on the bottom of a pan. Then layer some softened vanilla ice cream, and then press on another layer of the topping, and freeze it solid again before cutting into bars.
Frankly, I think it's all superfluous. I say, just gimme a bowl and a spoon and let me go to town!
This topping is almost like a cross between granola and a rice krispie treat. Except there's no oatmeal… or anything else remotely nutritionally sound.
It's butter, brown sugar, coconut, pecans, and krispies melted and stirred together to create an incredible caramel flavor. Then baked to make it crispy. It's like this buttery, crunchy, brown sugar heaven on top of creamy, dreamy ice cream. Make a big batch of it to keep on hand for topping ice cream and yogurt. Or make ice cream bars, like my Grandma suggests.
…or eat it with a spoon. Which is what I suggest.
- 1/2 cup butter, melted
- 1 cup brown sugar
- 2 cups rice krispies cereal
- 1 1/4 cup sweetened flaked coconut
- 1 cup pecan halves, chopped
- Preheat oven to 300ºF. Line two cookie sheets with foil.
- Mix all ingredients together in a large bowl.
- Spread the mixture over the two cookie sheets. Bake for 30 minutes.
- Serve warm over ice cream. Or cool and store in an airtight container for up to 4 weeks.
Don't miss a bite!
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