1 c. flour
1/4 c. quick cooking oats, uncooked
1/4 c. firmly packed brown sugar
1/2 c. butter
1/2 c. chopped pecans
1/2 c. chocolate syrup, divided
1/2 c. caramel topping, divided
1 qt. vanilla ice cream, softened

Combine flour, oats and brown sugar; stir well. Cut in butter until it resembles coarse meal. Stir in pecans. Press crumb mixture in bottom of 13"x9" pan. Bake at 400 degrees for 10 minutes. Stir crumb mixture and let cool in pan. Sprinkle half of crumb mixture in a 9" baking pan. Drizzle 1/4 cup chocolate syrup and 1/4 cup caramel topping over crumb mixture in pan. Spoon ice cream into pan, spreading evenly. Top with remaining half of crumb mixture, chocolate syrup and caramel topping. Cover and freeze until firm. Cut into squares.