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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 16 |
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Ideal for feeding a crowd or just your family, this special confection can be made in advance and stored easily in the freezer. I try to keep a panful handy during summer, since that's the time my family requests it most, relates subscriber Leila Flavell of Bulyea, Saskatchewan. Ingredients:
1 cup butter, melted |
2 cups king arthur unbleached all-purpose flour |
1/2 cup packed brown sugar |
1/2 cup quick-cooking oats |
1 cup chopped pecans |
1 jar (12-1/2 ounces) caramel topping or sauce |
1/2 gallon (rectangular) vanilla ice cream |
Directions:
1. In a bowl, combine butter, flour, sugar, oats and pecans; spread into a greased 15-in. x 10-in. x 1-in. baking pan. Bake at 350° for 15 minutes. Cool 5 minutes; break into pieces while still warm.
2. Pat half of the crumbs into a 13-in. x 9-in. baking pan. Drizzle with half of the caramel topping. Cut ice cream into 1-in. slices; place in a single layer in pan. Sprinkle with remaining crumbs. Drizzle with remaining topping. Freeze until firm, about 2-3 hours. Remove from freezer 10 minutes before cutting. Yield: 16-20 servings.
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