Butter Brickle
The Nitty Gritty:
An easy, refreshingly chilly dessert for these unseasonably warm fall days.- 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!
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.)
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By Alison L. McConnell
Alison L. McConnell is a Washington, D.C.-based journalist and writer. A native of New Jersey and upstate New York, she attended Bowdoin College in Maine and the London School of Economics before settling in Washington, where she works as a financial reporter and pursues her zeal for cooking on the side. Some of her favorite things to make are risottos, roast chickens, and cakes. She abides by a long-standing family motto: McConnells always finish their desserts.
About The Humble Gourmand
The Humble Gourmand is a monthly online publication 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.
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