toffee bar brownie sundaes/caramel sauce

How To Make toffee bar brownie sundaes/caramel sauce

• 1

  FOR ICE CREAM: Place ice cream in medium bowl and soften slightly at room temperature.
• 2

  Stir in chopped toffee bars and over bowl with plastic wrap and freeze. (Can be prepared 3 days ahead)
• 3

  FOR CARAMEL SAUCE: Bring whipping cream to simmer in heavy small saucepan and set aside.
• 4

  Combine sugar and 3 tablespoons water in heavy medium saucepan.
• 5

  Stir over medlium heat until sugar dissolves and increase heat to high and boil without stirring until caramel is deep amber color.
• 6

  Brushing down sides of pan with wet pastry brush if sugar crystals form and occasionally swirling pan, about 8 minutes.
• 7

  Remove from heat and slowly add warm whipping cream (mixture will bubble vigorously).
• 8

  Return sauce to low heat and stir until smooth.
• 9

  Remove from heat and mix in butter. (Can be prepared 3 days ahead. Cover and refrigerate.)
• 10

  FOR BROWNIES: Preheat oven to 350 degrees.
• 11

  Butter 9\" square baking pan with 2\" high sides.
• 12

  Combine butter and both chocolates in top of double boiler set over simmering water; stir until melted.
• 13

  Remove from over water and cool mixture slightly.
• 14

  Using electric mixer, beat eggs, sugar and vanilla in large bowl until slightly thickened, about 1 minute.
• 15

  Beat in chocolate mixture.
• 16

  Add flour, baking powder and salt and mix until combined.
• 17

  Stir in all but 2 tablespoons chopped toffee bars and transfer batter to prepared pan.
• 18

  Sprinkle with remaining 2 tablespoons chopped candy.
• 19

  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.
• 20

  Cool. (Can be prepared 1 day ahead. Cover and store at room temperature.)
• 21

  Rewarm sauce over low heat and cut brownie into 9 pieces.
• 22

  Spoon warm caramel sauce onto 8 plates.
• 23

  Place 1 brownie in center of each (reserve extra brownie for another use) and surround each with 3 small scoops of ice cream.
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