Frozen Dream Crunch Bars

Frozen Dream Crunch Bars

Thanks BakingBlonde for the recipe and pic

10 TBS butter, melted (1 stick plus 2 TBS)
1 cup packed brown sugar
2 3/4 cups Rice Krispies
1 cup flaked coconut
1 cup slivered almonds (or other favorite nut, like pecans)
3/4-1 gallon Rainbow Sherbert, softened (or other fave icecream flavor)
Preheat oven to 325.
Lightly spray a baking sheet with PAM spray. Place frozen Sherbert on counter or in fridge to soften.Toast the almonds by spreading slivered almonds evenly over baking sheet and bake for 8 minutes, stirring after 4 mintues. Remove from oven. Increase oven temperature to 375.
While nuts are toasting, melt butter in a microwave safe bowl in 30 second intervals, stirring after each interval until melted.
In a large mixing bowl, stir together butter, cereal, brown sugar, coconut and toasted nuts.
Spread mixture on a baking sheet.
Bake in oven 10 minutes, stirring every 3 minutes for even browning. Watch carefully and do not let burn. Let cool completely.
Press 2/3 of cooled mixture into the bottom of a 9×13 pan. Gently spread softened sherbert over crust. Sprinkle remaining mixture evenly over Sherbert layer, cover tightly and freeze until set.