Butter Brickle Ice Cream Bars Recipes

Steps:

• In a medium sacepan, combine half & half, brown sugar, and butter.
• Stir constantly over low heat.
• When mixture becomes bubbly around the edges of the pan, remove from heat.
• Chill this mixture along with the bowl of your ice cream freezer.
• Before freezing, add whipping cream and both extracts, mix well.
• Freeze according to your ice cream maker directions.
• Add toffee bits after freezing process.

Steps:

• Set oven to 400 degrees.
• In a bowl, mix together flour, oatmeal, brown sugar, melted butter and chopped pecans.
• Pat down thin on a large cookie sheet.
• Bake for 15 minutes.
• WHILE HOT, crumble and spread half of the baked mixture on a 13 x 9-inch baking dish.
• Drizzle about 1 cup of caramel sauce over crumbs.
• Spread the softened ice cream over the top.
• Then sprinkle the remaining crumbs over the ice cream.
• Drizzle the remaining caramel sauce over the top.
• Freeze until very firm (about 5 hours).

Steps:

• Preheat the oven to 350.
• Mix cake mix, egg and butter. It will be the consistency of a pie crust dough.
• Press the mixture in the bottom of a well greased sided cookie sheet. It may seem a little thin but it is ok.
• Mix the milk, chips and pecans.
• Spread the mixture over the dough.
• bake 25 minutes
• Once these have cooled, you can cut them up.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In medium bowl, combine graham cracker crumbs, 1/3 cup melted butter and white sugar until well mixed. Press into bottom of a 9 inch springform pan.
• Bake 6 minutes, until set. Cool completely.
• Preheat oven to 400 degrees F (200 degrees C).
• In a large bowl, combine flour, oats, brown sugar, 1/2 cup melted butter and pecans until well mixed. Lightly pat onto a baking sheet.
• Bake 10 to 15 minutes, until light brown. Crumble while still hot. Cool completely.
• In large mixing bowl, beat cream cheese until smooth. Beat in condensed milk until well blended. Fold in whipped topping.
• Spread half of the cheese mixture over the crust in the springform pan. Sprinkle half of the oat crumbles over the cheese mixture, and spread half of the caramel sauce over that. Repeat layers. Freeze until firm, remove pan sides and serve cold.

Steps:

• Melt butter and pour into a 9x13-inch pan.
• Add vanilla.
• Mix cracker crumbs into butter mixture to moisten and pat sown to make crust. Bake 6 minutes at 350°F.
• Mix pudding and milk well.
• Add softened ice cream.
• Blend until smooth.
• Pour over crust.
• Refrigerate until set.
• Spread Cool Whip over pudding mixture.
• Top with Heath bars.

Steps:

• Spread half of the ice cream into crust. Sprinkle with toffee bits. Spoon remaining ice cream over top. Cover and freeze until firm., In a large saucepan, combine the sugar, 3 tablespoons milk, corn syrup, butter and salt. Bring to a boil over medium heat. Combine cornstarch and remaining milk until smooth; gradually add to sugar mixture., Return to a boil, stirring constantly. Cook and stir for 1-2 minutes or until thickened. Cool to room temperature, stirring several times. Stir in toffee bits. Refrigerate until serving., Just before serving, transfer sauce to a small microwave-safe bowl. Microwave, uncovered, on high for 30-60 seconds or until heated through, stirring once. Serve with pie.

Steps:

• In a bowl, combine butter, flour, sugar, oats and pecans; spread into a greased 15x10x1-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 13x9-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.