Butterscotch Crunch Squares
A delicious ice cream dessert made with layers of buttery crumbles, butterscotch topping and ice cream.
Prep Time15 minutes mins
Cook Time15 minutes mins
Cool time and freeze time3 hours hrs
Total Time3 hours hrs 30 minutes mins
Course: Dessert
Cuisine: American
Servings: 8 servings
Calories: 487kcal
- 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
- 1 jar butterscotch/caramel ice cream topping 10-12 ounces
- 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.
- Original recipe calls for butterscotch sauce. Can use caramel sauce, too.
Calories: 487kcal | Carbohydrates: 49g | Protein: 7g | Fat: 30g | Saturated Fat: 16g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 83mg | Sodium: 188mg | Potassium: 306mg | Fiber: 2g | Sugar: 32g | Vitamin A: 854IU | Vitamin C: 1mg | Calcium: 171mg | Iron: 1mg