HEATH BAR BROWNIE SUNDAES/CARAMEL SAUCE

      Title: HEATH BAR BROWNIE SUNDAES/CARAMEL SAUCE
  Categories: Ice cream, Sauces
       Yield: 8 Servings
  
 MMMMM-------------------------ICE CREAM------------------------------
       1 qt Vanilla ice cream
       1 c  Heath bars; chopped
 
 MMMMM-----------------------CARAMEL SAUCE----------------------------
   1 1/3 c  Whipping cream
       1 c  Sugar
       3 tb Water
       2 tb Unsalted butter; cut into
            - 4 pieces
 
 MMMMM--------------------------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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