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

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