"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Ice Cream Butterscotch Crunch Squares Recipe

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This recipe for Ice Cream Butterscotch Crunch Squares, by , is from Calder Cuisine, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Vicki Calder Parker
Added: Friday, July 8, 2005

Category:
Category:

Ingredients:  
Ingredients:  
1 1/2 c. flour
1/2 c. oatmeal
1/2 c. brown sugar
1 c. (2 cubes) butter
1 c. nuts, chopped
12 oz. jar butterscotch topping
1/2 gallon English Toffee or Butter Brickle ice cream

Directions:
Directions:
Combine flour, oats and brown sugar. Cut in butter until coarse crumbs form. Stir in nuts. Pat mixture into a pan and bake at 350 degrees for 15 minutes. Stir while warm to crumble mixture, then let cool. Spread 1/2 the crumb mixture in a glass 9x13 dish. Drizzle 1/2 the butterscotch topping. Carefully spoon ice cream into pan. Drizzle ice cream with the remaining butterscotch topping and sprinkle with remaining crumb mixture. Freeze until firm.

Personal Notes:
Personal Notes:
Variations: Butterscotch topping can be replaced with chocolate topping and any favorite flavor of ice cream can be used. Nila prepares this dessert with half the amount of crumb mixture and bakes it at 400 degrees instead of 350 degrees.

 

 

 

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