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The Best Dessert Ever in the History of the World | Butter Brickle

January 8, 2011

Ok ladies and gents, pay attention. I’m about to share one of the most incredible recipes with you. I was going to be selfish and keep it to myself, but it is too good not to share. If I could only eat one dessert for the rest of my life, I would eat the masterpiece known as Butter Brickle, or Brickle Brackle if you are a member of honey’s family. No matter what you call it, this frozen delight is fantastic. Another family favorite and the birthday “cake” of choice for several people in my life.

Heaven in a pan. Two layers of crumbly cookie and nuts, drizzled with butterscotch, surrounding a thick layer of vanilla ice cream. Does that not sound absolutely delicious?! But beware…if you make this once, you will make it again, and again, and again…and if you share this delectable goodness with anyone else, you will never be able to return to them again without another pan of Butter Brickle. Consider yourselves warned!

But don’t let that stop you from trying this dessert! Immediately! Just drop what you’re doing and make this right now! And keep the first batch for yourself, and eat it out of the pan while laying around your house in your pyjamas on a cold and snowy winter afternoon. I mean, I would never do that, but you should. At least once. 🙂 Enjoy my friends! Happy eating!

Butter Brickle

2 cups flour

1/2 cup oats

1/2 cup brown sugar

1 cup chopped pecans

1 cup (2 sticks) of butter, melted

1 box of vanilla ice cream

1 jar of butterscotch sauce

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 baking sheet and bake for 15 minutes. Watch closely during the last few minutes, as the edges can start to burn.

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.* 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.

*Tip: 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.

68 Comments leave one →
  1. February 8, 2011 3:15 am

    ohmygoodness!!!! why am I at your blog at 2am?!?! I might have to go to my freezer & bust out my Ben & Jerry’s to help me calm down!

    • Sue permalink
      July 7, 2019 12:49 pm

      If you hit the save button the print button comes up .

  2. February 8, 2011 9:59 am

    Ben & Jerry’s just doesn’t compare my dear! But I hope you made it through the night! 😉
    This is sooooooo good, you must try it!

  3. Annie permalink
    June 17, 2012 12:36 pm

    my mother has made this recipe forever i couldn’t read her writing on my copy of it. Never thought it would be called this by someone else. Thanks

  4. Marcy permalink
    October 22, 2015 3:21 pm

    I used butter crunch ice cream. Yum!!

  5. Kathy permalink
    November 1, 2015 7:09 am

    I made this recipe last week and everyone loved it!! I’m going to make it again today for my dad’s birthday!! ITS AMAZINGLY GOOD!!!! Its not too rich…ITS JUST PERFECT!! Thanks for sharing!! 🙂

  6. Lisa permalink
    December 10, 2015 6:51 am

    When you say use flour, you are talking about all purpose flour correct? Or can it be self-rising or does it matter? Im thinking of making this dessert for Christmas and just wanted to know.

    • December 14, 2015 1:00 pm

      Yes, all-purpose flour! I don’t think it would matter if you used self-rising flour as we’re just making a cookie crumble. Enjoy!

  7. Holly permalink
    December 10, 2015 1:21 pm

    Would this work with any other kind of nut?

    • December 14, 2015 1:01 pm

      Hi Holly, I’ve never used a different kind of nut, but I’m sure it would still turn out great! If you do try something different, let me know how it turns out!

  8. December 11, 2015 11:01 am

    This is so WRONG!!!!!!

  9. Renee permalink
    December 12, 2015 3:39 pm

    I think this is the recipe I’ve been seeking for over 40 years — not kidding. I was 8 years old when the neighbor next door, who we fondly called “Auntie Kay” made this delicious conconction identical to what is listed here, and she called it “Auntie’s Kay’s Crazy Dessert” because she never could remember the name. My sisters and I reminisce about this all the time and have always wondered how to go about creating it ourselves, mind you, it’s been over 40 years. I’m going to try this and cross my fingers that it will bring back the memories! Thanks for sharing! 🙂

  10. Beverly permalink
    December 13, 2015 5:10 pm

    If I can’t find butterscotch sauce, will caramel sauce be okay or are they the same thing and interchangeable?

    • December 14, 2015 1:03 pm

      Caramel sauce will be just fine Beverly. I’ve made it with both butterscotch and caramel sauce and both are equally lovely!

  11. Andrea permalink
    February 14, 2019 2:26 pm

    I’ve made it for at least 30 years and you’re right. It’s really, really, really good.

  12. Alison Hutchins permalink
    February 16, 2019 6:38 pm

    Why isn’t there a printable format? Delicious recipe I would like to try, so much trouble to create a printable copy of my own. I am so tired–so many people make these recipes public without making a printable copy available.

    • February 17, 2019 11:13 am

      Hi Alison, there is a print me button at the bottom of each recipe! 🙂

      • Maureen Kuterka permalink
        June 5, 2019 7:19 pm

        I cant find print button either

  13. Brenda permalink
    February 22, 2019 7:44 pm

    Do you freeze this after you finish making it…if there is anything left.

  14. Mimi permalink
    March 26, 2019 3:58 pm

    Do you use quick cook oats or rolled/steel oats ?

  15. sheila permalink
    April 21, 2019 9:09 am

    looks fantastic can you use choc. sauce we dont like the carmel or butterscotch sauce

  16. Lynne Webb permalink
    April 22, 2019 7:06 pm

    That’s diabetes in a pan

  17. Rhonda permalink
    April 23, 2019 1:12 am

    I’m not finding a “print me” button either!

  18. Kay Vaughn permalink
    May 1, 2019 6:44 pm

    no print button on my copy!!!!

  19. Valerie permalink
    May 1, 2019 7:48 pm

    This looks so yummy! You could also use homemade salted caramel sauce!

  20. Ann permalink
    May 24, 2019 4:30 am

    This has my mouth running water..will try this recipe. I love ice cream and I love the crunchy topping..yum

  21. Fauzia Gani permalink
    May 29, 2019 11:16 pm

    Hi….what amount of ice cream is in a regular box. Im from south Africa. Our tubs of ice ceeam are usually 2 litres. And the butterscotch, a jar would be approximately how many millilitres or ounces?

    • June 21, 2019 10:45 pm

      The box of ice cream that I use is 1.89 litres. The jar of butterscotch sauce is about 12 ounces.

  22. Maggie Bennett permalink
    June 11, 2019 9:37 am

    oh my gosh..this dessert looks amazingly delicious..i will be making this a lot this summer..thanks for not being selfish..lol..(Y)

  23. Linda permalink
    June 20, 2019 11:27 am

    Could you use a different flour because my friends have gluten issues

    • June 21, 2019 10:46 pm

      I haven’t tried it with gluten-free flour but you could! I would try oat flour or a cup-for-cup GF blend. Good luck!

  24. David E. Heyd & Jean E. Heyd permalink
    June 20, 2019 2:35 pm

    What size jar of caramel or butterscotch sauce? Sounds yummy!

  25. Jackie Dubill permalink
    June 24, 2019 7:36 am

    I made this a couple days ago for a party. It was a huge hit. Made it again last night for another party today.

  26. Debbie permalink
    June 26, 2019 10:00 pm

    Could you tell me what size pan to bake the cookie mixture and do I use quick cook oats or
    regular oats in this recipe? It looks wonderful.
    Thank you
    Debbie

    • June 27, 2019 4:55 am

      Hi Debbie. I use regular oats and spread the cookie mixture onto a standard cookie sheet. The size of the cookie sheet is not terribly important as the mixture is going to be crumbled into the dessert. I hope that helps!

  27. Don Skutt permalink
    June 29, 2019 7:04 am

    when I hit the print button it only will let me print the picture not the recipe. Will you please correct this

  28. Heather permalink
    July 6, 2019 11:50 am

    I made this for our family fourth of July reunion and it was gone in minutes! Everyone LOVED it!! Thank you for sharing.

  29. SAW permalink
    July 7, 2019 4:23 pm

    Does the dessert need to be set out to soften in advance of serving? If so, how long?
    Thank you, SAW

  30. NANCY NEATHERY permalink
    July 15, 2019 12:46 pm

    I made this dessert for a ice cream fellowship we had at our church. Everyone loved it but I had trouble keeping it solid during the serving. I might make it the day before so it can freeze all night. Definitely will be making this again.

  31. Jennifer permalink
    July 28, 2019 3:13 pm

    This dessert was absolutely amazing, my whole family loved it. I also added coconut to the topping

  32. Terese Fisher permalink
    August 10, 2019 1:39 pm

    Made it this morning its in my freezer for after dinner tonight. Brought tears to my eyes remembering my mom making this. Thank you for bringing back a touching memory. I’m know it will taste just the same.

  33. Angelica permalink
    October 28, 2019 3:25 pm

    I am allergic to nuts! Do you think it would taste fine without the nuts?

    • November 9, 2019 1:40 pm

      Hi Angelica! Yes, I think it would still taste ok, but I would probably increase the amounts of oats and flour to make up for the missing nuts. Keep in mind that the flavour will be a bit different!

  34. ANNE M LUVINER permalink
    November 11, 2019 9:32 am

    how much is a box of ice cream?? is that a half gallon, a pint?

  35. Pamela Sperlbaum permalink
    December 3, 2019 8:28 pm

    Thank you for your recipe, Have you ever tried it with sugar free butterscotch sauce and Stevia sugar substitute?

    • December 4, 2019 2:05 pm

      I made it once for a family member with diabetes. I used sugar-free butterscotch sauce and sugar-free ice cream, as well as a Splenda blend in the cookie base. It was still really good!

      • taylorgrace7 permalink
        December 11, 2019 2:09 am

        This would defiantly be a no No for anyone who is diabetic which is myself. Between the carbs that convert to sugar and the artificial sugars this recipe is a serious no no!! Im not sure i could make it for my family and not eat any of it!!

      • December 21, 2019 7:54 am

        I’ve actually made it for a family member who is diabetic by using a sugar substitute and sugar free ice cream and butterscotch sauce! But as written, this recipe certainly is not diabetic friendly!

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