Recipe By : Taste of Home, June/July, 1997
Serving Size : 9 Preparation Time :0:00
Categories : Desserts Taste Of Home
Amount Measure Ingredient -- Preparation Method
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1/2 cup all-purpose flour
1/3 cup quick-cooking oats
1/4 cup sugar
1/4 cup butter -- softened
1/4 teaspoon baking soda
1/2 cup crunchy peanut butter
1/3 cup light corn syrup
2 tablespoons honey
1/2 gallon vanilla ice cream -- softened
3/4 cup salted peanuts -- chopped
Combine the first five ingredients; mix well. Pat into a greased 9-in.
square baking pan. Bake at 350 degrees for 15-17 minutes or until lightly
browned. Cool to room temperature. Combine the peanut butter, corn syrup
and honey; carefully spread half over crust. Spread with half the ice cream.
Drop remaining peanut butter mixture over ice cream. Sprinkle with half
the nuts. Top with remaining ice cream and nuts. Freeze until firm, 3-4
hours. Let stand 5-10 minutes before serving.
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NOTES : "You can't miss with this peanutty summer dessert", assures field
editor Penney Kester of Springville, New York.
