Frozen peanut butter torte
9 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | All-purpose flour |
| ⅓ | cup | Quick-cooking oats |
| ¼ | cup | Sugar |
| ¼ | cup | Butter, softened |
| ¼ | teaspoon | Baking soda |
| ½ | cup | Crunchy peanut butter |
| ⅓ | cup | Light corn syrup |
| 2 | tablespoons | Honey |
| ½ | gallon | Vanilla ice cream, softened |
| ¾ | cup | Salted peanuts, chopped |
Directions
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.
Recipe by: Taste of Home, June/July, 1997 Posted to MC-Recipe Digest V1 #662 by NGavlak2@... on Jul 9, 1997