Ice Cream Crunch

Ice Cream Crunch

Ingredients:
wheat flour, white, all-purpose, unenriched
oats
sugars, brown
butter, without salt
nuts, pecans
spartan, real semi-sweet chocolate baking chips,
candies, caramels
ice creams, vanilla

Directions:
Combine flour, oats, and brown sugar.
Stir well.
Cut in butter with a pastry blender until the mixture resembles coarse meal.
Stir in pecans.
Spray a 13x9x2 inch pan with cooking spray.
Press the crumb mixture in the bottom of the pan.
Bake at 400 degrees for 10 minutes.
Stir the crumb mixture, and let cool in the pan.
Sprinkle half of the crumb mixture into a 9 inch square pan.
Drizzle 1/4 cup chocolate syrup and 1/4 cup caramel topping over the crumb mixture in the pan.
Spoon the ice cream into the pan, spreading evenly.
Top with the remaining crumb mixture, chocolate syrup, and caramel topping Cover and freeze until smooth.
Cut into squares and serve.
Cooking time does not include freezer time.