Fried Ice Cream

3 cups of corn flakes (slightly crushed) with hands
1-1/2 cups coconut
1-1/2 cups Heath Toffee Bits (blue on bag)
1 cube butter
vanilla ice cream
homemade caramel sauce(see recipe)
whipped topping

On a large cooke pan mix corn flakes, coconut, and Heath Toffee Bits. Sprinkle with desired amount of pumpkin spice and mix well. Melt butter. Pour over mixture. Mix until moistened.
Spread evenly. Bake at 400 degrees for 8-10 minutes or until coconut is golden brown. Stir mixture half way thru so both sides are golden brown. Let mixture cool a little. Roll ice cream balls that you have done ahead and placed on pan in fridge top with caramel sauce and whipped topping. Enjoy!

Homemade Caramel Sauce*

1 cube butter
1/2 cup heavy whipping cream
1/2 cup sugar
1/2 cup brown sugar
1/2 tsp salt
1/2 tsp vanilla

Melt buttin in a sauce pan. Add remaining ingredients and stir constantly over medium heat until mixture boils for 3-4 minutes. Remove from heat. Sauce will thicken as it cools.