1/2 cup brown sugar, packed
2 cups flour
1/2 cup old fashioned oats
1/2 teaspoon salt
1 cup butter, softened
1 cup pecans, roughly chopped
1/2 bottle caramel topping
1 (1.5 quart) carton favorite ice cream, softened (we used toffee flavored ice cream)
Preheat oven to 400 degrees. Mix brown sugar, flour, oats, salt, butter and pecans in a mixing bowl. (It’s ok if butter doesn’t completely blend.) Spread mixture evenly over a foil-lined cookie sheet. Bake for 10 minutes. Remove crumble from oven and break apart with a fork. Spread half of the mixture in a 9×13 pan and press evenly onto the bottom. Drizzle half of the caramel topping (1/4 of the bottle) over the top of the crumble. Spread the ice cream evenly over the crumble and caramel. Sprinkle the remaining crumble over the ice cream then top with remaining caramel. Freeze for 3 hours before serving.
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