Heath bar brownie sundaes/caramel sauce-pt 1 o
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| -Don Fifield XKGR41A | ||
| 1 | quart | Vanilla ice cream |
| 1⅓ | cup | Whipping cream |
| 1 | cup | Sugar |
| 3 | tablespoons | Water |
| 1 | cup | Unsalted butter (2 sticks) cut into 1/2-inch pieces |
| 8 | ounces | Semisweet chocolate; chopped |
| 2 | ounces | Unsweetened chocolate; chopped |
| 3 | larges | Egg |
| 1 | cup | Sugar |
| 1 | cup | Heath bars;chopped (ab.6 oz) |
| 2 | tablespoons | Unsalted butter (1/4 stick) cut into 4 pieces |
| 2 | teaspoons | Vanilla extract |
| ¾ | cup | All purpose flour |
| 1 | teaspoon | Baking powder |
| ¼ | teaspoon | Salt |
| 1 | cup | Heath bar + 2 tb ab. 6 1/2 ounces |
Directions
ICE CREAM
CARAMEL SAUCE
BROWNIES
FOR ICE CREAM: Place ice cream in medium bowl and soften slightly at room temperature. Stir in chopped Heath bars. Cover bowl with plastic wrap and freeze. (Can be prepared 3 days ahead) FOR CARAMEL SAUCE: Bring whipping cream to simmer in heavy small saucepan. Set aside. Combine sugar and 3 tablespoons water in heavy medium saucepan. Stir over medlium heat until sugar dissolves.
Increase heat to high and boil without stirring until caramel is deep amber color. brushing down sides of pan with wet pastry brush if sugar crystals form and occasionally swirling pan, about 8 min.
Remove from heat and slowly add warm whipping cream (mixture will bubble vigorously). Return sauce to low heat and stir until smooth.
Remove from heat and mix in butter. (Can be prepared 3 days ahead.
Cover and refrigerate.)