Southern Comfort
An easy dessert made with caramel, ice cream, pecans and bourbon.
Servings 12
Cost 5
Ingredients
- 1 ½ cups all-purpose flour (210 grams)
- ½ cup tightly packed brown sugar (110 grams)
- 2 sticks salted butter, best quality (add ¾ tsp salt if using unsalted) (230 grams)
- 1 ½ cups chopped pecans
- 2 jars caramel ice cream topping (about 20-24 oz total)
- ½ gallon vanilla ice cream
- ½ cup bourbon or Scotch
- whipped cream or whipped topping optional
Instructions
- Preheat oven to 350 degrees F. Have ready a large, rimmed nonstick baking sheet.
- In a mixing bowl, stir together flour and brown sugar. Pour in the butter and stir well, then stir in the chopped pecans. Press it down into a firm layer on the baking sheet. No knead to grease.
- Bake the crumbly mixture for about 20 to 30 minutes. It may take a little shorter or a little longer, so keep an eye on it. Mine's usually done in 20. It will be browner around the edges than in the center. If your oven runs hot, you may want to bake at 325, but give 350 a try first.
- Let cool slightly, then crumble up the mixture and spread half in the bottom of a 9x13 inch glass dish.
- Layer with half of 1 jar of caramel ice cream topping, all of the ice cream, remaining of the first jar of caramel, and remaining crumbs.
- Cover with plastic wrap and freeze until firm. When ready to serve, cut into squares.
- Heat the remaining jar of caramel ice cream topping in a saucepan until warm, then stir in the Scotch or bourbon. Spoon over the plated ice cream squares.
- Optional: You can put whipped cream or whipped topping over the cut squares and then add the sauce. I see no reason not to do this.
