1/2 cup flour
1/3 cup quick-cooking oats
1/4 cup sugar
1/4 cup butter, softened
1/4 tsp baking soda
1/2 cup crunchy peanut butter
1/3 cup light corn syrup
2 tbs honey
1/2 gallon vanilla ice cream, softened
3/4 cup chopped salted peanuts

combine the first 5 ingredients; mix well. pat into a greased 9″ square 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 1/2 over crust. spread with 1/2 the ice cream. drop remaining peanut butter mixture over ice cream. sprinkle with 1/2 the nuts. top with remaining ice cream and nuts. freeze until firm, 3-4 hours. let stand 5-10 minutes before serving.

9-12 servings