Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

-------------------------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.

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