Saturday, August 13, 2011

#34: Butterscotch Crunch Squares

Yes, I think I'm slightly addicted to butterscotch these days. Prior to leaving for Utah, I was leafing through my mom's Better Homes and Gardens' cookbook, and came across this gem. Ice cream and butterscotch? How could I NOT make this dessert? Stephen thinks it actually tastes a lot like frozen caramel corn... which may sound strange, but actually is pretty phenomenal. Is this recipe family cookbook worthy? Yes. Undoubtedly yes.

#34: Butterscotch Crunch Squares (as found on the Better Homes and Gardens website [I forgot to take down the recipe from my mom's cookbook before leaving, whoops!])


1 cup all purpose flour

1/4 cup quick-cooking rolled oats
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

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:

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