Crunchy Velvet Bourbon Pecan Dessert
1 4 ounce stick of butter, melted
1/2 cup brown sugar
1 1/2 cups flaked coconut
1 cup chopped bourbon pecans
2 1/2 cups crisp rice cereal
I 56 ounce container Velvet All Natural Bourbon Pecan Ice cream, softened
1 jar sea salt caramel ice cream topping
Preheat oven to 300 degrees.
In a large bowl, pour the melted butter over the brown sugar and stir well. Add the coconut, pecans and rice cereal. Stir well.
In a buttered 9x13-inch cake pan pour 2/3 of the mixture onto the cake pan bottom and press until all the surface is covered. Bake for 15-18 minutes.
On a cookie sheet, spread remaining coconut-cereal mixture. Bake for 10 minutes, once the cake pan has been removed. Set aside
Top with softened ice cream and sprinkle with baked topping. Freeze or serve immediately. Top with warm caramel sauce, if desired.
Note: Prepare in two buttered 9x9-inch cake pans, dividing the mixture in half. Press onto bottom of cake pans and bake. Bake the remaining half of mixture for topping and sprinkle over both pans of softened ice cream.