Weekly Recipe: Butterscotch Brickle Dessert
I hesitate whether or not to share this recipe.
It might create quite the stir, as the Iced Mochas did!
It's perfect for a Summer BBQ, and it's one of my non-sweet-toothed Hubby's favourites.
Here goes...
Butterscotch Brickle Dessert
This is something I made from a Menus 4 Moms
menu. It's called Festive Flag Cake(although my berries weren't in a flag design) and you can find the recipe here.
It's absolutely delicious and I'm adding it to my recipe collection as another great BBQ dessert.
It might create quite the stir, as the Iced Mochas did!
It's perfect for a Summer BBQ, and it's one of my non-sweet-toothed Hubby's favourites.
Here goes...
Butterscotch Brickle Dessert
2 cups flour
1/2 cup oatmeal
1/2 cup brown sugar
1 cup(8 oz) of butter or margarine, melted
1 cup chopped pecans
1 can butterscotch sauce(I use Hershey, 248ml)
1 pint vanilla ice-cream, slightly softened(This is how much the original recipe says. I usually buy a 4L bucket of ice-cream and use about a 1/3 of it, it depends how thick you want your filling.)
Take your ice-cream out of the freezer to soften, if you haven't already.
Combine melted butter or margarine with flour, oatmeal, brown sugar and pecans. Pat thin on a cookie sheet and bake for 15 minutes at 400F. Don't press too thin or bake too long as you don't want it to burn. When it's done and while it's still hot, crumble it up and spread half of it on the bottom of a 9x13 pan.
Drizzle half of the can of butterscotch sauce over crumbled mixture. Spread your desired amount of ice-cream over top(I usually drop big blobs of it and then spread it as it melts a little). Sprinkle the remaining crumbs on top of the ice-cream layer and then drizzle the remaining butterscotch sauce on top of that.
Freeze overnight(or if you make it early enough in the morning, it should be fine for an evening meal, you want the ice-cream to have time to solidify again), cut in squares and serve! Yummy!
Alright, so I haven't made this yet this Summer and so I have no photo of it to share, but I couldn't let the post get away without a picture so here is another dessert.1/2 cup oatmeal
1/2 cup brown sugar
1 cup(8 oz) of butter or margarine, melted
1 cup chopped pecans
1 can butterscotch sauce(I use Hershey, 248ml)
1 pint vanilla ice-cream, slightly softened(This is how much the original recipe says. I usually buy a 4L bucket of ice-cream and use about a 1/3 of it, it depends how thick you want your filling.)
Take your ice-cream out of the freezer to soften, if you haven't already.
Combine melted butter or margarine with flour, oatmeal, brown sugar and pecans. Pat thin on a cookie sheet and bake for 15 minutes at 400F. Don't press too thin or bake too long as you don't want it to burn. When it's done and while it's still hot, crumble it up and spread half of it on the bottom of a 9x13 pan.
Drizzle half of the can of butterscotch sauce over crumbled mixture. Spread your desired amount of ice-cream over top(I usually drop big blobs of it and then spread it as it melts a little). Sprinkle the remaining crumbs on top of the ice-cream layer and then drizzle the remaining butterscotch sauce on top of that.
Freeze overnight(or if you make it early enough in the morning, it should be fine for an evening meal, you want the ice-cream to have time to solidify again), cut in squares and serve! Yummy!
~~~
This is something I made from a Menus 4 Moms
menu. It's called Festive Flag Cake(although my berries weren't in a flag design) and you can find the recipe here.
It's absolutely delicious and I'm adding it to my recipe collection as another great BBQ dessert.
Please note:This is not what your Butterscotch Brickle Dessert will look like!
I take no responsibility for any addictions to these desserts!
But please do let me know if you try them!
)
