1/2 c. brown sugar
2 c. flour
1 c. pecans, chopped
1/2 c. quick cooking oats
2 sticks butter

Mix like pie dough and pat on cookie sheets. Bake 15 minutes at 400 degrees. Crumble with fork while hot. Put half of crumbs in 9 x 13 inch pan. Drizzle 1/2 jar of caramel syrup over crumbs. Cover with 1/2 gallon softened vanilla ice cream. Sprinkle remaining crumbs on top of ice cream and drizzle remaining caramel syrup on top. Freeze. Cut into squares to serve.