Butter Brickle Dessert
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.
Total TimePrep: 15 min. Bake: 15 min. + freezing
- 1 cup butter, 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
- In a bowl, combine butter, flour, sugar, oats and pecans; spread into a greased 15x10x1-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 13x9-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.
Nutrition Facts1 each: 240 calories, 14g fat (6g saturated fat), 25mg cholesterol, 157mg sodium, 29g carbohydrate (17g sugars, 1g fiber), 3g protein.
Originally published as Butter Brickle Dessert in Crafting Traditions July/August 1995
Follow along as we show you how to make these fantastic recipes from our archive.