Kuttered Krimpet Sundae

Pitches and catchers reported to spring training today, and in honor of Phightin' Phillies and the Phearsom Phoursom I took two more Philly favorites and created a closer that could give 2008 Brad Lidge a run for his money. Local peeps know how much TastyKake supports the local teams, especially the Phils, and Breryers has been a Philly legend for over 100 years.  I've been trying to do my part to keep the Tasty Baking Company from going under so I always have Butterscotch Krimpets around (the jelly ones aren't so great), and with Wifey pregnant, we always have ice cream too. Combining two of my favorite desserts seemed like a great idea, but I wanted to add a little texture, so I cut open and toasted the Krimpets. The rest, as they say, is history.

Ingredients

• Two Pack Butterscotch Krimpets
• 1/4 tsp Butter
• Breyers Vanilla Ice Cream (or maybe butter pecan)
• Butterscotch Topping

Tools

• Cutting board
• Serrated knife
• Small non-stick frying pan
• Ice cream scoop

Instructions
Cut the Krimpets in half vertically, trying to not separate the iced side. Heat a small (8") non-stick frying pan over medium heat and melt a small amount of butter in it. Wipe out the melted butter with a paper towel, leaving a thin layer of butter (it's plenty). Place the krimpets in the pan cut side down until the bottom browns slightly (about a minute). Move the toasted Krimpets to a plate and top with two scoops of Breyers ice cream and drizzle with butterscotch topping.

Enjoy!