4 cups crisp rice cereal
1/2 cup toffee bits
1 cup unsalted peanuts
3/4 cup sweetened shredded coconut
1/2 cup unsalted butter
3/4 cup light brown sugar
1/2 tsp salt
1/2 cup light corn syrup
4 pints ice cream (any flavor)
1. Line a 9-by-13-inch pan with parchment, leaving parchment hanging over two edges. Mix cereal and toffee in a large bowl; set aside. Coarsely chop peanuts and coconut in a food processor, then add to bowl.
2. In a saucepan, combine butter, sugar, salt and corn syrup and bring to a boil. Boil for 3 min, combine with dry ingredients and toss to coat evenly. Press half the mixture into pan and freeze until cold, about 10 min.
3. Spread softened ice cream evenly over cereal layer and freeze until firm, about 1 hr. Remove and quickly top with remaining cereal mixture, then refreeze. Lift out of pan using parchment overhang. Cut into 1- by 3-inch bars and serve. Makes 24 bars.