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Florence Eppstein’s Butterscotch Crunch Squares

13WHAM's Alexis Arnold visited with Debbie Maruke, Executive Chef of The Summit at Brighton, and resident Florence Eppstein to make Butterscotch Crunch Squares.

13WHAM's Alexis Arnold visited with Debbie Maruke, executive chef at The Summit at Brighton, and resident Florence Eppstein to make Butterscotch Crunch Squares.

Florence Eppstein’s Butterscotch Crunch Squares

Ingredients:

  • 1 cup flour
  • ¼ cup Oatmeal uncooked
  • ¼ cup brown sugar
  • ½ cup margarine, softened
  • ½ cup chopped walnuts
  • 1 12oz jar butterscotch ice cream topping (Mrs. Richardson’s butterscotch is the BEST!)
  • 1 quart chocolate ice cream, softened

Directions:

  1. Combine the flour, oats and brown sugar. Cut in the margarine until the mixture resembles coarse crumbs.
  2. Stir in the nuts.
  3. Pat the mixture into a 9x13 pan. Bake at 350 degrees for about 15 minutes, until the mixture is light golden brown. Stir the mixture to break it up into crumbs while it is still warm. Cool the crumbs.
  4. In a 8 x 8 pan, spread and pat down ½ of the cooled crumbs. Drizzle about ½ of the jar of topping over the crumbs. Spoon all the ice cream over the crumb/caramel layer. Drizzle with the remaining topping. Sprinkle with the remaining crumbs. Cover and freeze until firm.
  5. Cut into squares and serve. This is such a wonderful dessert!
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