Granola Fried Ice Cream

Line plate or tray with waxed paper. Scoop ice cream into 1/2-cup balls onto waxed paper-lined plate or tray. Place in freezer until hard, about 30 minutes.

Meanwhile, in a 12-inch skillet, melt butter over medium heat. Add crushed granola bars and pecans. Cook for 3 to 5 minutes, stirring constantly, until deep golden brown and most of butter is absorbed (mixture will look foamy). Spread in a 13- x 9-inch pan and cool completely, about 20 minutes.

Meanwhile, in a 1-quart saucepan, heat all sauce ingredients over medium-high heat just until mixture boils, stirring constantly. Reduce heat to medium-low and simmer for 4 to 5 minutes or until candies melt, stirring frequently.

Remove from heat. Pour sauce into glass measuring cup. Cool for 10 minutes.

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.

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.