Ice Cream Sundae Squares

Ice Cream Sundae Squares
Serves 12

 

You can halve this recipe and assemble it in an 8-by-8 inch pan. Try pairing butter pecan ice cream with caramel sauce for a different spin.

½ cup brown sugar
½ cup rolled oats (quick or old fashioned)
½ cup chopped pecans
1-1/2 cups flour
¼ teaspoon salt
½ cup (1 stick) butter, melted
½ gallon high-quality vanilla ice cream
2 10-ounce jars hot fudge sauce or caramel sauce

Heat the oven to 400 degrees F.

In a medium bowl, toss together the sugar, oats, pecans, flour, and salt. Add the melted butter and mix together with your hands or a wooden spoon until it forms a dough. Pat in a ¼-inch layer onto a cookie sheet (don’t worry about it looking pretty) and bake for 15 minutes. While still warm, crumble with your hands into crumbs. Let cool.

Soften the ice cream by placing it in the bowl of a stand mixer and running it on low speed with the paddle attachment. Spread half of the cookie crumbs in a 9-by-13 inch pan and drizzle with half of the syrup. Spread the ice cream evenly over everything. Top with remaining cookie crumbs, then drizzle over the remaining sauce. Freeze for at least 4 hours, preferably overnight. Cut into squares and serve.

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