Ingredients
| 1 1/2 | cups flour |
| 1 | cup quick rolled oats |
| 1/2 | cup brown sugar |
| 1 1/2 | cups pecans, chopped |
| 1 | cup butter, melted |
| 1 | 6-ounce jar caramel topping |
| 1/2 | gallon vanilla ice cream, softened |
Instructions
Combine flour, oats, brown sugar and nuts, then stir in melted butter. Spread in a thin layer on the bottom of a baking sheet. Bake at 350 degrees F for 20 minutes until lightly browned. Cool and crumble. Place half the oat mixture in the bottom of a 9x13-inch pan. Warm caramel slightly in the microwave then smooth over oat mixture. Slice ice cream and place slices in an even layer over the oats and caramel. Top with remaining half of the oat mixture. Freeze until firm, at least 24 hours. Serves 15
