BUTTERSCOTCH - ICE CREAM DESSERT

1/2 cup brown sugar
1 cup (2 sticks) butter, melted
1/2 cup oats
1 cup chopped pecans
2 cup flour
2 jars caramel syrup (ie Kraft ice cream topping)
1/2 gallon French vanilla ice cream

Preheat oven to 400 degrees.
Line a glass 9" x 13" glass pan with foil, extending foil over the edges so it can be lifted out of pan later.

Mix brown sugar, butter, oats, pecans, and flour together; spread on a cookie sheet and bake 15 minutes. Remove from oven and crumble while hot.

Set one jar of caramel syrup in hot water to soften.

Set ice cream out to soften slightly.

Spread half the crumbs over the bottom of a 9"x 13" glass baking pan. Drizzle the jar of softened caramel over the crumbs.

Set second jar of caramel in hot water to soften.

Spread the softened ice cream over the caramel.

Spread the second jar of softened caramel over the ice cream, spreading over the ice cream.

Sprinkle the remaining crumbs over the top of the caramel.

Freeze dessert until solid. Remove from freezer, left out of pan using the foil and cut into 20 squares.
Leftovers may be wrapped in the foil and placed back in freezer. Squares may be removed one at a time as needed.

Yield: 20 servings.

file photo used for reference only