A delightful frozen dessert combining caramel, pecans, and vanilla ice cream for a perfect treat.
Preheat your oven to 400°F (200°C).
Preheating ensures even baking of the crust.
In a mixing bowl, combine the flour, pecans, brown sugar, oatmeal, and butter until crumbly.
Use your hands or a pastry cutter to mix for a better texture.
Spread the mixture evenly on a baking sheet.
Ensure an even layer for uniform baking.
Bake in the preheated oven for about 10 minutes, or until golden brown. Check frequently to avoid burning.
Keep an eye on the crust as it can brown quickly.
Crumble the baked mixture into a 9x13 inch pan, reserving some for topping.
Let the crust cool slightly before crumbling to avoid burns.
Drizzle half of the caramel sauce over the crumbled crust.
Warm the caramel sauce slightly for easier drizzling.
Spread the vanilla ice cream evenly over the caramel layer.
Let the ice cream soften slightly for easier spreading.
Drizzle the remaining caramel sauce over the ice cream and sprinkle the reserved crust crumbs on top.
For a decorative touch, create a swirl pattern with the caramel.
Freeze the dessert until firm, preferably overnight.
Cover the pan with plastic wrap to prevent freezer burn.
Serve slices of the dessert and enjoy!
Use a warm knife to cut clean slices.
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