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Home Teriyaki Glaze

Creamy No Bake Bars Recipe

Ingredients

How to make it

  • Bake pecans and coconut in shallow pans at 350 stirring occasionally for 10 minutes.
  • Combine pecans, coconut and crushed cereal in a medium bowl.
  • Bring sugar and butter to a boil in small saucepan over medium heat stirring constantly.
  • Boil stirring constantly for 1 minute then pour over cream mixture stirring until coated.
  • Press half of cereal mixture into a square pan lined with plastic wrap then freeze until firm.
  • Spread with ice cream then press remaining cereal mixture over ice cream.
  • Cover and freeze 8 hours or until firm then cut into bars.

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The Cook

chefmeow Garland, TX

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