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 2 tb Unsalted butter; cut into
1 c Sugar - 4 pieces
3 tb Water

----------------------------------BROWNIES----------------------------------
1 c Unsalted butter; cut into 3/4 c All purpose flour
- 1/2" pieces 1 ts Baking powder
8 oz Semisweet chocolate; chopped 1/4 ts Salt
2 oz Unsweetened chocolate; chop 1 c Heath bar; chopped
3 lg Egg - + 2 tb
1 c Sugar - about 6 1/2 ounces
2 ts Vanilla extract

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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