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Close up of spoonful of crunch square dessert above serving dish.

Butterscotch Crunch Squares

A delicious ice cream dessert made with layers of buttery crumbles, butterscotch topping and ice cream.
Course Dessert
Cuisine American
Keyword butterscotch squares, oatmeal scotchie bars
Prep Time 15 minutes
Cook Time 15 minutes
Cool time and freeze time 3 hours
Total Time 3 hours 30 minutes
Servings 8 servings
Calories 487kcal
Author Kelly Wildenhaus | the hungry bluebird


  • 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