By Luke Tournier
This is one of my faves.
- 1?¾ cups flour
- 1 cup pecans, chopped
- 1 cup brown sugar, lightly packed
- 1 cup rolled oats
- 1 cup melted butter (not margarine)
- 1?½ cups caramel sundae sauce (bought or homemade)
- 8 cups vanilla ice cream, softened
Combine flour, pecans, sugar and rolled oats in a large bowl. Add melted butter; mix well. Pat in a thin layer on a baking sheet with sides. Bake at 400°F stirring occasionally for 10 minutes or until golden. Crumble while warm. Cool. Press half of the crumb mixture into 9″ x 13″ pan. Drizzle with half the sauce. Spread with ice cream and remaining crumbs. Drizzle remaining sauce over crumbs. Cover and store in freezer. Soften 10 minutes before cutting.
- 1 cup brown sugar
- ¼ cup milk or cream
- ¼ cup butter
- ½ tsp vanilla
Mix together in a saucepan. Slowly bring to a boil and boil hard for 1 minute (stirring constantly) and remove from heat.