#34: Butterscotch Crunch Squares (as found on the Better Homes and Gardens website bhg.com [I forgot to take down the recipe from my mom's cookbook before leaving, whoops!])
1 cup all purpose flour
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.
- PS: I used pecans. Walnuts are boring.
2. 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.
3. Spread half of the crumbs in a 9x9x2-inch pan; drizzle about half of the ice cream topping over crumbs in pan.
- You all lucked out: Mrs. Richardson's makes a BUTTERSCOTCH/CARAMEL TOPPING. To die for, get it. And heads up: I ignored the 1/2 cup suggestion; instead I poured in about half of the jar of topping. So much better that way.
4. 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.
- The ice cream I chose for this dessert is what made it: Toffee caramel swirl. It was a toffee flavored ice cream with toffee bits and caramel swirled throughout it. To die for, and so much better than, BLECK, plain vanilla.
There you have it, super easy. I kind of wish the crumble was a little sweeter, but buy a more interesting ice cream flavor, and you should be golden. Here she be: