Dessert / Main: Caramel Crunch

From Shelly Carey
Note: This is a very rich dessert and a family favorite. Be sure to serve it directly from the freezer, and put any leftovers into the freezer immediately after serving.

Ingredients
1 ½ cups flour
1 cup oatmeal
½ cup brown sugar
1 cup melted butter
1 ½ cup chopped salted peanuts
1 half-gallon vanilla ice cream, softened
Sanders Hot Fudge
2 sticks butter
12 oz milk chocolate chips
16 oz white Karo syrup
1 (10 oz) can Eagle brand sweetened condensed milk

Directions
Mix the flour, oatmeal, brown sugar, melted butter and salted peanuts together. Spread a thin layer on a cookie sheet and bake for 20 minutes at 350 or until golden brown. Cool and crumble. Put ½ of crumbs in a 9 X 13-inch pan. Spoon half of Sanders Hot Fudge recipe over crumbs (see recipe below). Spread ½ gallon vanilla ice cream (softened) over crumbs and caramel. Top with remaining ½ of crumbs and drizzle with more topping. Freeze. Serve immediately after removing from freezer.

(You can use chocolate chip ice cream or chocolate-chocolate chip ice cream if you like).

For Sanders Hot Fudge, combine butter, milk chocolate chips, white Karo syrup and Eagle Brand milk in a Pyrex bowl. Microwave on medium-high until melted. Blend together stirring occasionally.