Butter Brickle Dessert Recipe

5 1 1
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Butter Brickle Dessert Recipe

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5 1 1
Publisher Photo
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.
MAKES:
16-20 servings
TOTAL TIME:
Prep: 15 min. Bake: 15 min. + freezing
MAKES:
16-20 servings
TOTAL TIME:
Prep: 15 min. Bake: 15 min. + freezing

Ingredients

  • 1 cup butter or margarine, melted
  • 2 cups 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

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.
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.
Originally published as Butter Brickle Dessert in Country Woman July/August 1995, p43

Nutritional Facts

1 each: 240 calories, 14g fat (6g saturated fat), 25mg cholesterol, 157mg sodium, 29g carbohydrate (17g sugars, 1g fiber), 3g protein.

  • 1 cup butter or margarine, melted
  • 2 cups 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
  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.
Originally published as Butter Brickle Dessert in Country Woman July/August 1995, p43

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Lee Lashlee User ID: 5769735 18565
Reviewed Jan. 18, 2011

"This dessert was served at a party, and everyone raved about it, so I asked for the recipe! I will definitely make this often."

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