Granola "fried" Ice Cream With Red Cinnamon Sauce

1. 1

   Line plate or tray with waxed paper.

2. 2

   Scoop ice cream into 8 (1/2-cup) balls onto waxed paper-lined plate or tray; place in freezer until hard, about 30 minutes.

3. 3

   Meanwhile, in 12-inch skillet, melt butter over medium heat.

4. 4

   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).

5. 5

   Spread in 13x9-inch pan; cool completely, about 20 minutes.

6. 6

   Meanwhile, in 1-quart saucepan, heat all sauce ingredients over medium-high heat, just until mixture boils, stirring constantly.

7. 7

   Reduce heat to medium-low; simmer 4 to 5 minutes or until candies melt, stirring frequently.

8. 8

   Remove from heat.

9. 9

   Pour sauce into glass measuring cup.

10. 10

    Cool 10 minutes.

11. 11

    Working quickly, remove 1 ice cream ball at a time from freezer; roll ball in crumb mixture, pressing mixture into ball until completely covered.

12. 12

    Return to freezer until ready to serve.

13. 13

    To serve, spoon 1 tablespoon cooled sauce onto each dessert plate.

14. 14

    Place coated ice cream balls over sauce.

15. 15

    Drizzle each with 1 tablespoon sauce, letting some run down sides (reheat sauce slightly if too thick to drizzle).

16. 16

    Serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.