- 1 cup all-purpose flour
- 1/4 cup quick-cooking rolled oats
- 1/4 cup packed brown sugar
- 1/2 cup butter
- 1/2 cup chopped pecans or walnuts
- 1/2 cup butterscotch-flavor or caramel ice cream topping
- 1/2 gallon butter brickle, chocolate, or vanilla ice cream
Step 1 – Preheat oven to 400°F. In a medium bowl stir together flour, oats, and brown sugar. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Stir in pecans. Pat mixture lightly into an ungreased 13x9x2-inch baking pan. Bake in the preheated oven for 10 to 15 minutes or until light brown. Remove from oven. While still warm, stir nut mixture to crumble it (below). Cool.
Step 2 – Spread half of the crumbled nut mixture in a 9x9x2-inch pan; drizzle about half of the ice cream topping over crumbs in pan. Place ice cream in a chilled large bowl; stir to soften. Spoon softened ice cream carefully over crumbs in pan (below). Drizzle with remaining topping; sprinkle with the remaining crumbs (below). Cover and freeze for at least 6 hours or until firm. Let stand at room temperature for 5 to 10 minutes before serving. Use a sharp knife to cut into squares. Makes 12 squares.
– per square
450 cal., 28 g total fat (15 g sat. fat) , ll2 mg chol., l56 mg sodium, 46 g carbo., ! g fiber, 5 g pro.