Chocolate Bar Brownie Sundaes with Caramel Sauce

Directions

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.

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 medium heat until sugar dissolves.

Increase heat to high and boil without stirring until caramel is deep amber color.

Brush down sides of pan with wet pastry brush if sugar crystals form and occasionally swirl 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.

Cover and refrigerate.