Caramel Ice Cream Dessert

I love caramel. I really do, and I love frozen things. So imagine my delight when I came across this recipe. I have made it many times since, and it is always a hit. Below the recipe, I've included some photos of the process and some of my tips.

2 c. flour
1 c. pecans
1/2 c. oats
1 c. butter, melted
1/2 c. brown sugar
1/2 tsp. Salt
1 bottle Mrs. Richardson’s Butterscotch Caramel Topping
1/2 gal. vanilla ice cream

Preheat oven to 400. Mix together flour, pecans, oats, butter, brown sugar and salt. Line a baking sheet with foil. Spread mixture on baking sheet and bake for 10 minutes. Separate with fork to crumble. Spread half of the nuts into a 9X13 pan. Drizzle half butterscotch caramel topping over nuts. Cut ice cream into 1/2 “ slices and place on top of nuts and caramel. Drizzle ice cream with remaining caramel and crumbs. Freeze and enjoy!

This is the mixture ready to spread on the pan. It is really easy to mix-up. I just melted the butter in this bowl and then added the remaining ingredients.

After it is done baking. Don't think because it isn't golden brown that it needs to stay in the oven longer - it doesn't. You know, I have a lot of people who don't like nuts and although I think they really add to this dessert, I was thinking you could either substitute or additionally add chocolate chips.


This is the first two layers. I just put the crumbs on the bottom and drizzled caramel over. You know what would be really good? Is making homemade caramel sauce and using it.

This is after I added the ice cream. This recipe is really a foundation for many options. You could change up the flavor of ice cream, and/or sauce. The final product picture is above. I drizzled half of the remaining sauce directly on the ice cream, added the remaining crumbs, and then drizzled the rest of the sauce (just to make it look nicer).