Butter Brickle
The Nitty Gritty:
Spilling a family secret- Level: 1
- Prep Time: 30 minutes
- Yields: About 16 helpings
- Tags: dessert
This baby needs some quality time to set in the freezer, so make it at least several hours (preferably the night before) you want to eat it!
In my house, this is whipped up for every birthday, graduation, and occasion of any sort. It goes FAST - consider yourself warned.
Ingredients:
- 2 cups all-purpose flour
- ½ cup plain oatmeal, (not instant)
- ½ cup light brown sugar
- 1 cup chopped pecans, (optional)
- 12 ¼ ounce jar caramel or butterscotch sauce, softened
- ½ gallon vanilla ice cream
- 2 sticks unsalted butter
Instructions:
- Preheat oven to 400 degrees.
- Combine flour, oatmeal, brown sugar, and pecans in a large bowl.
- Place butter in another bowl. Microwave on medium for 1½ minutes to melt completely; stir with a fork. Add to the flour bowl, mixing until all the butter is soaked up.
- Pat the crust mixture into a thin layer on a large baking sheet. Bake for 12 minutes, checking after about 10 to ensure it does not burn.
- Remove from oven and let cool for a few minutes. Using a spatula, grab the crust (you want it to crumble) and transfer it to the bottom of 9x13 pan. Leave about one quarter of the crust on the baking sheet.
- Drizzle half the caramel sauce over the crust in the pan.
- Spread the ice cream over the crust. Sprinkle the remaining crumbs in an even layer over the top, then drizzle the rest of the caramel sauce over that.
- Freeze overnight.
- Remove from freezer 5 minutes before serving (to soften). Cut into squares and serve. (A spatula helps to get the pieces out of the pan.)
Comments
By Alison L. McConnell
Alison L. McConnell is the HG’s editor and publisher. She also runs The Humble Gourmand’s catering and prepared food business, which serves as a conduit between Chesapeake Bay watershed farmers and butchers, artisan/small-batch producers up and down the East Coast, and hungry clients in the Washington area.
A native of New Jersey and upstate New York, Alison attended Bowdoin College in Maine and the London School of Economics before settling in Washington in 2004. She studied the culinary arts at L’Academie de Cuisine in Gaithersburg, MD. She abides by a long-standing family motto: McConnells always finish their desserts.
About The Humble Gourmand
The Humble Gourmand is published the first Friday of each month, edited by Alison L. McConnell, a Washington, D.C.-based journalist and writer. It is designed to offer straightforward lessons and advice to aspiring cooks, oenophiles, and all other eaters and drinkers.
The Humble Gourmand encourages users to comment on any and all of its features, but reserves the right to remove any material deemed inappropriate.
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