Last night I made this absolutely delicious dessert and wanted to share the recipe with you. The best part about it is the edible ice cream bowl.
2 sticks butter
1/2 tsp salt
1 cup packed brown sugar
1/2 cup dark brown sugar
1 cup rolled oats
1 cup finely chopped pecans
1 cup coconut
1 tsp vanilla
Melt butter in heavy fry pan until bubbly (not brown). Add ingredients in order listed. Stir. Drop by teaspoon full onto cookie sheet 4 at a time. Bake for 5-7 minutes at 325-350. Cool on cookie sheet for a couple of minutes. Use stiff spatula to lift off and drop while still warm into custard cups to form a bowl shape. Makes about 24 bowls. If it breaks you can put it back into pan and reheat.
After the bowl sets for a bit take it out of the mold, fill it with your favorite ice cream and toppings and serve it to your dinner guests. It's guaranteed to be a hit!
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