Went to look for this recipe on my blog today…and it’s not there. Let’s fix that!
Super easy, feeds a crowd and perfect for a fabulous weekend like this one.
Five ingredients, one pot, 10 minutes until its in the freezer. Caramel. Do you need more persuading?
INGREDIENTS
Two squares margarine or butter (1 cup)
1 cup brown sugar
7 cups rice krispies
1 – 2 litre carton vanilla ice cream
Caramel ice cream topping
Optional: sliced strawberries or bananas
METHOD
In a large pot on the stove top, combine margarine or butter with brown sugar and melt while stirring constantly but do not bring to boil. Remove from heat and stir in rice krispies, a cup or two at a time.
Spoon half this mixture into a 13 x 9 inch pan and press down gently with back of spatula to smooth and compress into a smooth layer. Â Unwrap brick of ice cream – no need to soften – then use a heavy chef’s knife to slice it into approximately one inch thick slices and cut to fit neatly in pan as required.
Smooth briefly with a spatula, then pack remaining rice krispies mix on top and press down gently. Drizzle cake with some prepared caramel sauce to garnish, but not too much. This dessert is quite sweet already. Cover with foil and freeze at least six, and, ideally, 24 hours.
Best served with some lovely fresh fruit to give the impression it is good for you.
