---------- Recipe via Meal-Master (tm) v8.03
  
       Title: Heath bar brownie sundaes/caramel sauce
  Categories: Desserts, Sauces
       Yield: 8 servings
  
 ---------------------------------ICE CREAM---------------------------------
       1 qt Vanilla ice cream
       1 c  Heath bars; chopped
 
 -------------------------------CARAMEL SAUCE-------------------------------
   1 1/3 c  Whipping cream
       1 c  Sugar
       3 tb Water
       2 tb Unsalted butter; cut into
            - 4 pieces
 
 ----------------------------------BROWNIES----------------------------------
       1 c  Unsalted butter; cut into
            - 1/2″ pieces
       8 oz Semisweet chocolate; chopped
       2 oz Unsweetened chocolate; chop
       3 lg Egg
       1 c  Sugar
       2 ts Vanilla extract
     3/4 c  All purpose flour
       1 ts Baking powder
     1/4 ts Salt
       1 c  Heath bar; chopped
            -  + 2 tb
            - about 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
   minutes. 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.) FOR BROWNIES: Preheat oven to 350~. Butter 9″ square baking
   pan with 2″ high sides. Combine butter and both chocolates in top of double
   boiler set over simmering water; stir until melted. Remove from over water
   and cool mixture slightly. Using electric mixer, beat eggs, sugar and
   vanilla in large bowl until slightly thickened, about 1 minute. Beat in
   chocolate mixture. Add flour, baking powder and salt and mix until
   combined. Stir in 1 cup chopped Heath bars. Transfer batter to prepared
   pan. Sprinkle with remaining 2 tablespoons chopped candy. For fudgy
   consistency, bake until tester inserted into center comes out with moist
   batter still attached, about 27 minutes; for cakelike texture bake until
   tester inserted into center comes out with a few moist crumbs attached,
   about 35 minutes. Cool. (Can be prepared 1 day ahead. Cover and store at
   room temperature.) Rewarm sauce over low heat. Cut brownie into 9 pieces.
   Spoon warm caramel sauce onto 8 plates. Place 1 brownie in center of each
   (reserve extra brownie for another use). Surround each with 3 small scoops
   of ice cream.
  
 -----

Plain Text Version of This Recipe for Printing or Saving