Butter Pecan Ice Cream Bars

Ingredients

2 boxes Walkers Shortbread Rounds
1/4 cup melted butter
1 1/2 quarts butter pecan ice cream, softened
1 cup toasted pecans

Directions

Heat oven to 350°. To toast pecans, spread in a single layer on a baking sheet. Bake for 5 - 10 minutes, or until nuts are fragrant.

Pulse shortbread and butter together in food processor until finely ground. Press shortbread mixture into an 8 x 8 casserole dish.

Spread softened ice cream over shortbread crust. Sprinkle pecans on top and gently press into ice cream. Freeze until firm, about 3 - 4 hours.
Shortbread Rounds
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