2 sticks melted butter

2 c flour

1/2 c firmly packed brown sugar

1/2 c rolled oats

1/2 tsp. salt

1/2 c pecans, chopped

*1 jar Kraft caramel topping (or more)

1/2 gallon softened butter pecan ice cream

Combine butter, flour, brown sugar, oats, salt and pecans and pat into a jelly roll pan or onto a cookie sheet.

Bake 15 minutes at 350 degrees and then cool.

Crumble into the bottom of a greased 13 X 9 baking dish (reserve a few "crumbles" for garnish).

Drizzle with all of the caramel topping and then spread ice cream evenly over the topping.

Sprinkle with reserved crumbs and freeze until firm.

Remove from freezer a few minutes before serving and cut into squares.