Butterscotch Crunch Squares

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  • Makes: 12 servings
  • Yields: 12 squares
  • Prep: 40 mins
  • Freeze: 6 hrs
  • Stand: 10 mins
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Butterscotch Crunch Squares
Ingredients
1/4
cup quick-cooking rolled oats
1/4
cup packed brown sugar
1/2
cup butter
1/2
cup chopped pecans or walnuts
1/2
cup butterscotch-flavored or caramel ice cream topping
1/2
gallon butter-brickle, chocolate, or vanilla ice cream
Directions
  1. Preheat oven to 400 degrees F. In a medium bowl combine the flour, oats, and brown sugar. Cut in butter until mixture resembles coarse crumbs. Stir in nuts. Pat mixture lightly into an ungreased 13x9x2-inch baking pan. Bake for 10 to 15 minutes. Remove from oven. While still warm, stir nut mixture to crumble. Cool.
  2. Spread half of the crumbs in a 9x9x2-inch pan; drizzle about half of the ice cream topping over crumbs in pan. Place ice cream in a chilled medium bowl; stir to soften. Spoon softened ice cream carefully over topping-drizzled crumbs. Drizzle with remaining topping; sprinkle with the remaining crumbs. Cover and freeze at least 6 hours or until firm. Let stand at room temperature for 5 to 10 minutes before serving.
  3. Makes 12 squares.
Nutrition Facts (Butterscotch Crunch Squares)
    Per serving:
  • 450 kcal cal.,
  • 28 g fat
  • (15 g sat. fat,
  • 2 g polyunsaturated fat,
  • 10 g monounsatured fat),
  • 112 mg chol.,
  • 156 mg sodium,
  • 46 g carb.,
  • 1 g fiber,
  • 33 g sugar,
  • 5 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
Related Categories
Chocolate Desserts, Desserts
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