CARAMEL PECAN ICE CREAM DESSERT
My mother passed this old-time recipe on to me because she knew I'd want to make it. I love desserts-especially this one! -Mary Wright, Morriston, Ontario
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 15 servings.
Number Of Ingredients 7
Steps:
- In a large bowl, combine the flour, oats, pecans and brown sugar. Add butter; mix well. Spread in a thin layer in a 15x10x1-in. baking pan. Bake at 400° for 15 minutes or until golden, stirring occasionally. Crumble while warm; cool., Press half of crumb mixture into a 13x9-in. dish. Drizzle with half of caramel sauce; spread with ice cream. Top with remaining caramel sauce and crumb mixture. Cover and freeze until firm. Remove from the freezer 10 minutes before serving.
Nutrition Facts : Calories 515 calories, Fat 26g fat (13g saturated fat), Cholesterol 64mg cholesterol, Sodium 300mg sodium, Carbohydrate 68g carbohydrate (48g sugars, Fiber 2g fiber), Protein 6g protein.
CARAMEL PECAN / BUTTER BRICKLE ICE CREAM DESSERT
One word...FANTASTIC! My family loves this dessert...and oh so easy! Enjoy! My photos
Provided by Cassie *
Categories Other Desserts
Time 30m
Number Of Ingredients 7
Steps:
- 1. Preheat oven to 400 degree Mix together the flour, oats, brown sugar, and pecans in a large bowl.
- 2. Add the butter and mix thoroughly.
- 3. Spread mixture evenly on a baking sheet and bake for 15 minutes. Watch closely, that it doesn't burn. I set my timer for 10 minutes. After 10 minutes; with a spatula, I flip it the crumbles, trying not to break it up into too small of pieces. Place back in oven for another 3 - 4 minutes...keeping a close eye on it, so as not to burn.
- 4. When done, take from oven, and place half the crumbs in the bottom of a 9 x 13 dish or pan. spread evenly. Pour half the jar of sauce as evenly as possible over the crumbs.
- 5. Open box of ice cream, and slice into about 1 inch slices.
- 6. Place slices evenly over crumbs. It will start softening, as it does, smooth out so there are no cracks.
- 7. Sprinkle remaining crumbs evenly over the ice cream, and drizzle with remaining ice cream topping. Cover and place in freezer until frozen. I run a knife under hot water and slice into individual square servings. Enjoy!
CARAMEL PECAN ICE CREAM DESSERT
This lucious high calorie ice cream dessert is sooo good you may want to pass on dinner and get right to the dessert. It is easy to make and disgustingly yummy. This recipe is 2 part so I have broken it down in ingredients and directions.
Provided by laursy
Categories Frozen Desserts
Time 35m
Yield 12 serving(s)
Number Of Ingredients 13
Steps:
- Combine flour, pecans, sugar, and oats in a large bowl. Add margarine and mix well. Pat this mixture on a large baking sheet with sides. Bake at 400F stirring occasionally for 15 minutes Crumble while warm. Cool.
- Press half of crumb mixture into a 9 x 13 pan. Drizzle with half the sauce.
- Spread ice cream over crumb mixture and add remaining crumbs and sauce. Cover and freeze. Remove from freezer 10 minutes before serving.
- ( line pan first with saran, wax paper or parchment paper, so it lifts out of dish easily to a flat surface for slicing)Also, I cut it and wrap in saran individual pieces to take out of freezer when needed. This is an extremely rich dessert so I cannot judge portions. I would not serve more than about a 3" square per person.
- To Make Caramel Sauce.
- In heavy saucepan, bring sugar, corn syrup, butter and water to a boil over med. heat, stirring constantly. Boil 1 minute Reduce heat and cook for 5 minutes.
- Remove from heat and stir in vanilla. Let cool slightly. Stir in cream. Sauce.
- will thicken.
Nutrition Facts : Calories 832.2, Fat 40.4, SaturatedFat 14.6, Cholesterol 66.4, Sodium 446.3, Carbohydrate 115.9, Fiber 3.1, Sugar 59.6, Protein 8.2
CARAMEL PECAN ICE CREAM DESSERT
Categories Dessert
Number Of Ingredients 7
Steps:
- Combine flour, pecans, brown sugar and oats in large bowl. Add melted margarine, mix well. Pat in a thin layer on large baking sheet with sides. Bake 400º stirring occasionally for 15 minutes. Crumble while warm. Cool. Press ½ into 13 x 9 (3.5L) pan. Spread with ½ of sauce. Spread with ice cream and remainder of crumbs and sauce. Cover and store in freezer (1 - 1½ months).
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