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

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.


  1. 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!

  2. 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. 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. Georgette Demetrius says:

    My colleague made this dessert and brought it into the office – it was to die for! Very heavenly indeed…thanks

  5. Melleza Dianis says:

    What brand of oats did you use?

  6. Hi I’m in Australia & our ice cream comes in tubs. Can you tell me how many ounces, pints or whatever the measurement is on your block? Thanks Lynne

  7. Lynne Hook says:

    Thanks, that is exactly the info I needed, now to go & make this wonderful dessert!

  8. Elaine kulh says:

    Can this stay in the freezer for two weeks

    • Hi Elaine, I would recommend consuming this dessert closer to the date you make it, but I think it would keep fairly well as long as it is covered well.

  9. We have made this for years!! Family favorite!!
    Our recipe is a little different. We use 2,yes TWO jars of Caramel sauce. One whole jar on the bottom layer of crumbs and then we top off the ice cream with a full jar.

    We now have a nut allergy in the family & I have substituted pretzels for pecans & it’s amazing!!
    It’s salted caramel icecream dessert!

  10. if i use butterscotch sauce in one layer and salted caramel sauce in the other, would this be good or stick with the original

  11. I am going to try a jar of caramel/butterscotch sauce and a jar of chocolate sauce. Bet it will be good, too.

  12. OMG!! I found my thanksgiving desert!!! This will knock my brothers socks off!!!

  13. I’m curious — any idea how old this recipe is? I ask because when I was a little girl back in the 60’s, my family lived next door to a nice, older couple who were like our grandparents. The lady would make a dessert called, “Auntie Kay’s Crazy Dessert” because she never had a name for it. If I remember correctly, your recipe seems to be exactly what she made, but of course, being in my 50’s now, I cannot remember. All I know is that my sisters and I fantasize about Auntie Kay’s Crazy Dessert and I may have just landed on it again! I’m going to make this when my sister visits from Atlanta and we will have a memory party! Thanks!

  14. I was so excited to make this, it looks absolutely delicious. I made it. It’s been in the freezer now for over 2 hours and it’s a MELTED MESS. Looks like melted whipped cream!!! And yes, my freezer is working fine. So much for this disasterous recipe.

    • I’m so sorry that it didn’t turn out for you! I think there must be something wrong with your freezer. This recipe freezes up quite nicely!

  15. Bridgette Upton says:

    That “BOX” of ice-cream brought back many childhood memories, ohh the neapolitan. I don’t think I have even seen the boxed version in the freezer section in years (maybe my oversight) as I thought most manufactures had switched to tubs. Now, I will be on the lookout just to satisfy my curiosity.

  16. that cake looks so decadent.i’d love it. also i think most any store now sells ice cr in blocks. ours have all sold theme for yrs.i got more the other day.

  17. Kim Cook says:

    But there’s no chocolate…and you claim best dessert in history?? I am skeptic, but I must try! I will most definitely admit that it looks decadent. Ice cream with any type of crunch is almost always a worthy contender in my book.

    • Kim – I know I’ve made a bold claim, but as a fellow chocolate lover, trust me! You’ll absolutely love this recipe! I’ve contemplated trying a chocolate version with a chocolate cookie crunch and chocolate syrup. It could work!

  18. I made a chocolate version of it a few years back and was delicious. I made a crust substituting some flourwith coco powder and used chocolate sunde sauce.

  19. Debra Flowers says:

    I made this for a gathering last night…so good! I used Butter Pecan Ice Cream just because….so so good! Thank you for sharing this amazing dessert!

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