Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

-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 2 tb Unsalted butter (1/4 stick)
1 c Sugar -cut into 4 pieces
3 tb Water

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

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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