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Steps
1
Line plate or tray with waxed paper. Scoop ice cream into 8 (1/2-cup) balls onto waxed paper-lined plate or tray; place in freezer until hard, about 30 minutes.
2
Meanwhile, in 12-inch skillet, melt butter over medium heat. Add crushed granola bars and pecans; cook 3 to 5 minutes, stirring constantly, until deep golden brown and most of butter is absorbed (mixture will look foamy). Spread in 13x9-inch pan; cool completely, about 20 minutes.
3
Meanwhile, in 1-quart saucepan, heat all sauce ingredients over medium-high heat, just until mixture boils, stirring constantly. Reduce heat to medium-low; simmer 4 to 5 minutes or until candies melt, stirring frequently. Remove from heat. Pour sauce into glass measuring cup. Cool 10 minutes.
4
Working quickly, remove 1 ice cream ball at a time from freezer; roll ball in crumb mixture, pressing mixture into ball until completely covered. Return to freezer until ready to serve.
5
To serve, spoon 1 tablespoon cooled sauce onto each dessert plate. Place coated ice cream balls over sauce. Drizzle each with 1 tablespoon sauce, letting some run down sides (reheat sauce slightly if too thick to drizzle). Serve immediately.
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*To easily crush granola bars, do not unwrap. Use rolling pin to crush bars.
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Nutrition Facts
Serving Size:1/8 of Recipe
Calories
700
Calories from Fat
410
Total Fat
46g
71%
Saturated Fat
20g
100%
Cholesterol
90mg
30%
Sodium
390mg
16%
Total Carbohydrate
67g
22%
Dietary Fiber
3g
12%
Sugars
51g
Protein
7g
% Daily Value*:
Vitamin A
25%
25%
Vitamin C
0%
0%
Calcium
10%
10%
Iron
8%
8%
Exchanges:
2 Starch; 2 1/2 Other Carbohydrate; 9 Fat;
Carbohydrate Choice
4 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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