Recipe - Frozen Peanut Butter Torte

One half cup Allpurpose flour
1/3 cup Quickcooking oats
One fourth cup Sugar
One fourth cup Butter, softened
One fourth teaspoon Baking soda
One half cup Crunchy peanut butter
1/3 cup Light corn syrup
2 tablespoon Honey
One half ga Vanilla ice cream, softened
Three fourths cup Salted peanuts, chopped

Combine the first five ingredients; mix well. Pat into a greased 9in.
square baking pan. Bake at 350 degrees for 1517 minutes or until lightly
browned. Cool to room temperature. Combine the peanut butter, corn syrup
and honey; carefully spread half over crust. Spread with half the ice
cream. Drop remaining peanut butter mixture over ice cream. Sprinkle with
half the nuts. Top with remaining ice cream and nuts. Freeze until firm,
34 hours. Let stand 510 minutes before serving.

NOTES : "You can't miss with this peanutty summer dessert", assures field
editor Penney Kester of Springville, New York.
Recipe by: Taste of Home, June/July, 1997 Posted to MCRecipe Digest V1
#662 by NGavlak2@aol.com on Jul 9, 1997