~ Heath bar brownie sundaes/caramel sauce-pt 1 Recipe ~

 
                HEATH BAR BROWNIE SUNDAES/CARAMEL SAUCE-PT 1
 
 Recipe By     : 
 Serving Size  : 8    Preparation Time :0:00
 Categories    : Ice cream                        Desserts
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         -Don Fifield XKGR41A
                         -----ICE CREAM-----
    1       qt           Vanilla ice cream
    1       c            Heath bars -- chopped (ab.6 oz)
                         -----CARAMEL SAUCE-----
    1 1/3   c            Whipping cream
    1       c            Sugar
    3       tb           Water
    2       tb           Unsalted butter (1/4 stick)
                         -cut into 4 pieces
                         -----BROWNIES-----
    1       c            Unsalted butter (2 sticks)
                         -cut into 1/2-inch pieces
    8       oz           Semisweet chocolate -- chopped
    2       oz           Unsweetened chocolate
                         -chopped
    3       lg           Egg
    1       c            Sugar
    2       ts           Vanilla extract
      3/4   c            All purpose flour
    1       t            Baking powder
      1/4   ts           Salt
    1       c            Heath bar + 2 tb
                         -ab. 6 1/2 ounces
 
   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.)
  
 
 
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