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Tuesday, June 22, 2010

Nesha’s Oatmeal Carmel Ice Cream Crunch

½ c. brown sugar
2 c. flour
2 sticks melted butter
½ c. oatmeal (rolled oats)
1 c. chopped pecans
Caramel syrup (either 2 small jars or one large squeeze bottle)
½ gallon vanilla ice cream

Combine the brown sugar, flour, melted butter, oatmeal, and chopped pecans in a bowl. Spread mixture out evenly on a baking sheet. Bake at 400 degrees until mixture is golden brown. While still hot, crumble into smaller bits. Sprinkle half of the oat mixture on the bottom of a 9x13 dish. Drizzle half of the caramel syrup on top of the oat mixture. Evenly spread all of the vanilla ice cream on next. Sprinkle on the last half of the oat mixture and then top with the remaining caramel. Cover and freeze. Cut into squares and serve.

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