Categories: Ice cream, Sauces 
      Yield: 8 servings 
  
---------------------------------ICE CREAM--------------------------------- 
      1 qt Vanilla ice cream                   1 c  Heath bars; chopped 
 
-------------------------------CARAMEL SAUCE------------------------------- 
  1 1/3 c  Whipping cream                      2 tb Unsalted butter; cut into 
      1 c  Sugar                                    - 4 pieces 
      3 tb Water                          
 
----------------------------------BROWNIES---------------------------------- 
      1 c  Unsalted butter; cut into         3/4 c  All purpose flour 
           - 1/2" pieces                       1 ts Baking powder 
      8 oz Semisweet chocolate; chopped      1/4 ts Salt 
      2 oz Unsweetened chocolate; chop         1 c  Heath bar; chopped 
      3 lg Egg                                      -  + 2 tb 
      1 c  Sugar                                    - about 6 1/2 ounces 
      2 ts Vanilla extract                 
  
   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.