Butter Brickle

Preheat your oven to 400°F. Mix together the flour, oats, brown sugar, and pecans in a large bowl. Add the butter and mix thoroughly. Spread the mixture evenly on a prepared baking sheet (greased or lined with parchment paper or Silpat) and bake for 12–15 minutes. Watch closely during the last few minutes, as the edges can start to get quite dark.

Using a 9 x 13 inch pan, crumble half of the mixture into the bottom. Top with half of the jar of butterscotch sauce. Cover with ice cream (see note below). Sprinkle the remaining cookie mixture over top of the ice cream and top with the rest of the butterscotch sauce. Cover and freeze for at least a couple of hours before serving.

Note: I buy my 1.5 litre of ice cream in the box form. Open your box of ice cream completely and slice the ice cream into 1-inch slices. The ice cream will start to soften slightly once on top of the warm cookie mixture, so let it sit for a few minutes and then spread the ice cream so that it is an even layer.