1/2 c All-purpose flour
1/3 c Quick-cooking oats
1/4 c Sugar
1/4 c Butter, softened
1/4 ts Baking soda
1/2 c Crunchy peanut butter
1/3 c Light corn syrup
2 tb Honey
1/2 ga Vanilla ice cream, softened
3/4 c 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.
NOTES : “You can’t miss with this peanutty summer dessert”, assures field
editor Penney Kester of Springville, New York.
Yields
9 Servings