Directions:
- In a bowl, combine butter, flour, sugar, oats and pecans; spread into a greased 15-in. x 10-in. x 1-in. baking pan. Bake at 350° for 15 minutes. Cool 5 minutes; break into pieces while still warm.
- Pat half of the crumbs into a 13-in. x 9-in. baking pan. Drizzle with half of the caramel topping. Cut ice cream into 1-in. slices; place in a single layer in pan. Sprinkle with remaining crumbs. Drizzle with remaining topping. Freeze until firm, about 2-3 hours. Remove from freezer 10 minutes before cutting. Yield: 16-20 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 468.88 Kcal (1963 kJ) | ||
| Calories from fat | 206.55 Kcal | ||
| % Daily Value* | |||
| Total Fat | 22.95g | 35% | |
|---|---|---|---|
| Cholesterol | 31.53mg | 11% | |
| Sodium | 9.92mg | 0% | |
| Potassium | 88.26mg | 2% | |
| Total Carbs | 59.5g | 20% | |
| Sugars | 8.86g | 35% | |
| Dietary Fiber | 1.5g | 6% | |
| Protein | 6.01g | 12% | |
| Vitamin C | 0.2mg | 0% | |
| Vitamin A | 0.1mg | 5% | |
| Iron | 0.6mg | 3% | |
| Calcium | 25.5mg | 3% | |
| Amount Per 100 g | |||
| Calories | 345.47 Kcal (1446 kJ) | ||
| Calories from fat | 152.18 Kcal | ||
| % Daily Value* | |||
| Total Fat | 16.91g | 35% | |
|---|---|---|---|
| Cholesterol | 23.23mg | 11% | |
| Sodium | 7.31mg | 0% | |
| Potassium | 65.03mg | 2% | |
| Total Carbs | 43.84g | 20% | |
| Sugars | 6.53g | 35% | |
| Dietary Fiber | 1.1g | 6% | |
| Protein | 4.43g | 12% | |
| Vitamin C | 0.1mg | 0% | |
| Vitamin A | 0.1mg | 5% | |
| Iron | 0.4mg | 3% | |
| Calcium | 18.8mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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