Caramel Praline Delight Recipe

Today is the day to share with you one of my favorite dessert recipes from when I was a kid: Caramel Praline Delight.

I looked at my calendar today and had a moment of sadness realizing that one week marked in bold capital letters reading, “VACATION TO FLORIDA” is now behind us. Growing up, family tradition was to wait until the end of summer for vacation. Partly because my dad worked at a summer camp and had to be present for the majority of summer, but also because it was just a glorious way to close out the season and get ready for the craziness of a school year where we rushed around on various individual schedules. But for the past four years, we’ve taken this trip earlier and earlier and I’m not sure how I feel about it. To have the beach already behind me, and summer just now baring her bronzed arms in my face is sad. And I hate to let myself get sad, so I decided I’m glad I get to flip the calendar soon and say hello to July. June, you were great to me, per usual. But on the better, brighter, and hotter days at that.

Oh the glory of summer! My parents made this dessert every Friday before their Bible study growing up. Mom would have me hoist out the nearly frozen dish to the outside freezer to set up, and then I’d have to retrieve it hours later before the guests arrived, and I can still remember the way the condensation made my fingers wet. But I didn’t care because this was my favorite dessert ever. TRUTH. I try not to make it unless under dire circumstances because my self control buckles at the knees just at the sight of it. Trust me. You’ll want to eat the whole pan. So, do yourself a favor and make sure you have people coming over to help you eat it. It is a danger for a solitary soul, you can take my word for it.

My mom sent me her recipe, I found one online, and I’m sure there are nineteen hundred different variations of it, with a million different names for it. So I am taking creative liberty and just naming it: Caramel Praline Delight.

Caramel Praline Delight Recipe

2 c Flour

1 c Butter

1 c Brown Sugar

1 c Oatmeal

1/2 c chopped pecans

1 – 15 oz caramel dessert topping

1.75 quarts vanilla ice cream

Preheat the oven to 400. Stir together the flour, brown sugar, oats, and pecans in a large bowl. Add softened butter and mix until it is homogeneous, resembling a crumbly cookie dough. Place in a large cookie sheet or casserole dish and bake for 15-18 minutes or until the mixture is a nice, golden brown. Break it into small pieces while it still warm, and then allow it to cool before assembling the rest of the dessert.

To assemble the Caramel Praline Delight:

Spread one layer of the cookie crumbles on the bottom of a greased 9 by 13 inch pan, and then drizzle half of the caramel topping over the crumbles. Spread the ice cream over the top (I set the ice cream out ahead of time so it it easier to spread), and then finish with another layer of the caramel topping followed by the crumbles. Freeze this dessert for a few hours before you serve, until it sets up and the ice cream is no longer as soft. Caramel Praline Delight just gets better by the day! I hope it helps keep you cool, and keeps your summertime sadness away too!

Do you have summer recipes like my Caramel Praline Delight? Please share a link (or recipe) below!

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