CARAMEL CRUNCH SQUARES

1 cup plain flour
1/2 cup raw oats
1/4 cup firmly packed brown sugar
1/2 cup (I stick) butter or margarine
1/2 cup chopped pecans
1 12-ounce jar caramel ice cream topping
1 quart vanilla ice cream, softened

Combine flour, oats and brown sugar. Cut in butter until mixture resembles coarse
crumbs. Stir in nuts. Pat into an oblong pan and bake at 350-degrees for about 15
minutes or until light brown. Stir while mixture is still warm to form crumbs. Cool.
Pat half of crumbs into a 9-inch square pan. Drizzle half of the ice cream topping
over crumbs then evenly spread with ice cream. Top ice cream with remaining
crumbs and drizzle with remaining caramel topping. Freeze until firm. (If you
want to be really decadent, substitute butter pecan or pralines and cream ice
cream for the vanilla).

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