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Butterscotch Crunch Squares

Makes: 12 servings Yield: 12 squares
Prep 40 mins Freeze 6 hrs Stand 10 mins
Butterscotch Crunch Squares
Ingredients
  • 1  cup  all-purpose flour
  • 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)
  • Servings Per Recipe 12,
  • cal. (kcal) 450,
  • Fat, total (g) 28,
  • chol. (mg) 112,
  • sat. fat (g) 15,
  • carb. (g) 46,
  • Monosaturated fat (g) 10,
  • Polyunsaturated fat (g) 2,
  • fiber (g) 1,
  • sugar (g) 33,
  • pro. (g) 5,
  • vit. A (IU) 875,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 1,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 28,
  • Cobalamin (Vit. B12) (g) 0,
  • sodium (mg) 156,
  • Potassium (mg) 208,
  • calcium (mg) 131,
  • iron (mg) 1,
  • Starch () 1,
  • Other Carb () 3,
  • Fat () 5,
  • Percent Daily Values are based on a 2,000 calorie diet

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