I made dessert last week, not something I do very often. I’m just not the best baker in the world. But I couldn’t pass on these Butterscotch Crunch Squares made with ice cream. Ice cream is Meathead’s favorite, he pretty much has a bowl nightly, since childhood. He loved these ice cream crunch squares and ate two for lunch the day I made them. Sometimes, I think he’s still a kid.
This recipe is from my mom’s oldest and dearest friend, Ann. I just love family recipes and am so glad she sent me this one, which she made for her kids when they were little. She also sent me her mother’s oatmeal cookie recipe, which I will be making soon.
My mom and Ann are in their 80’s and when they were babies, their mothers, who were best friends, pushed them together in their buggies. They have been lifelong friends and although living in different states, their friendship has endured. They talk all the time and wished they lived closer. I have often said that I hope I have girlfriends like they do when I’m older. So many of my mom’s friends are like second mom’s to me and I admire them all. They were, and are, my role models. And when my mom and Ann lost their husbands, our fathers, their girlfriends were a vital part of their support system. Mom and Ann are truly blessed.
They may be in their 80’s but, man, they don’t slow down. My mom is in an interfaith book club with Muslim women, she actively campaigned for President Obama, she plays bingo with paralyzed veterans ~ just to mention a few things. Ann is also an active volunteer in her community, involved with Meals on Wheels, her church resale shop and many other things. Mom and Ann are voracious readers, always sending books back and forth. They are great friends and their grandchildren are so lucky to have these women in their lives.
Okay, back to these Butterscotch Crunch Squares. I used caramel sauce instead of butterscotch topping because that’s what I had. I’m not changing the name to Caramel Crunch Squares because IT’S ANN’S RECIPE!! And either butterscotch or caramel sauce works, and next time I’ll be using butterscotch topping.
These ice cream dessert squares start with a simple crust that’s baked and then “crumbled” while still warm. Then the crumbles, caramel and ice cream are layered and into the freezer it goes ~ done. My kind of baking, easy and forgiving. All you do then is cut into bars and serve. I love the crunchy layer the best.
Thank you Ann for sharing this recipe with me. And thank you Jill for answering my questions and being such a fan of the hungry bluebird. My family and friends are why I started this blog. I’m so happy that Ann’s Butterscotch Crunch Squares are part of my recipe collection. And, believe me, no one is happier about that than Meathead.
Peace and love, Kelly
- 1 cup all-purpose flour, sifted sifted
- ¼ cup quick-cooking rolled oats I used regular rolled oats
- ¼ cup brown sugar
- ½ cup butter or margarine I used salted Kerrygold butter, cut into pieces
- ½ cup chopped nuts I used pecans
- One 10-12 ounce jar butterscotch/caramel ice cream topping
- 1 quart vanilla ice cream
- Preheat oven to 400º. Combine flour, oats and brown sugar in bowl. Cut in butter with pastry cutter, two knives or your clean fingertips until the mixture resembles coarse crumbs. Stir in chopped nuts. Pat mixture into 9" X 13" pan and bake for 15 minutes. Stir with fork while still warm to crumble, then let cool completely.
- Soften ice cream on counter until you can just stir it. Spread half the crumbles in an 8" X 8" pan. Drizzle half the butterscotch topping over crumbles. Carefully spoon and spread vanilla ice cream over topping. Drizzle with remaining topping and then with rest of crumbles. Gently press down and freeze a couple hours until firm. Cut into squares and serve.