HEATH BAR BROWNIE SUNDAES/CARAMEL SAUCE-PT 1

      Title: HEATH BAR BROWNIE SUNDAES/CARAMEL SAUCE-PT 1
  Categories: Ice cream, Desserts
       Yield: 8 Servings
  
            -Don Fifield XKGR41A
 
 MMMMM-------------------------ICE CREAM------------------------------
       1 qt Vanilla ice cream
       1 c  Heath bars;chopped (ab.6 oz)
 
 MMMMM-----------------------CARAMEL SAUCE----------------------------
   1 1/3 c  Whipping cream
       1 c  Sugar
       3 tb Water
       2 tb Unsalted butter (1/4 stick)
            -cut into 4 pieces
 
 MMMMM--------------------------BROWNIES-------------------------------
       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.)
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