HEATH BAR BROWNIE SUNDAES/CARAMEL SAUCE-Pt 1 O

Servings: 8
Ingredients:

-Don Fifield XKGR41A

1 qt Vanilla ice cream
1 c Heath bars;chopped (ab.6 oz)

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

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 ts 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.)