BUTTERSCOTCH CRUNCH SQUARES
prep 25 minutes bake 10 minutes at 400°F freeze 6 hours stand 5 minutes
1. Preheat oven to 400°F. In a bowl stir together flour, oats, and brown sugar. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Stir in nuts. Press mixture lightly into a 13×9-inch baking pan. Bake 10 to 15 minutes or until golden. While still warm, stir nut mixture to crumble; cool.
2. Spread half the crumbs in a 9-inch square baking pan; drizzle with half the butterscotch topping. Place ice cream in a bowl; stir to soften. Carefully spread ice cream over crumbs in pan. Top with the remaining butterscotch topping and crumbs.
3. Cover and freeze 6 hours or until firm. Let stand at room temperature 5 to 10 minutes before serving.
number of servings 12
per square 404 cal., 25 g fat (11 g sat. fat), 47 mg chol., 239 mg sodium, 43 g carb., 1 g fiber, 31 g sugars, 4 g pro.
MAKE AHEAD
Prepare as directed through Step 1. Transfer crumb mixture to an airtight container; cover. Freeze up to 3 months.