Butterscotch Crunch Squares

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4.0 by 12 people

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  • Makes: 12 servings
  • Makes: 12 squares
  • Prep: 40 mins
  • Freeze: 6 hrs
  • Stand: 10 mins

Butterscotch Crunch Squares

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.
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Nutrition Facts (Butterscotch Crunch Squares)

  • Per serving:
  • 450 kcal ,
  • 28 g fat
  • (15 g sat. fat ,
  • 2 g polyunsaturated fat ,
  • 10 g monounsaturated fat ),
  • 112 mg chol. ,
  • 156 mg sodium ,
  • 46 g carb. ,
  • 1 g fiber ,
  • 33 g sugar ,
  • 5 g pro.

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