If the name of this post hasn't already sent you into sugar shock, then you must read on and attempt this creamy, dreamy, sweet and sinful dessert.
1 large round cake pan
1 box of brownie mix
2 pints of coffee ice cream
1 bag of Heath bar bits
- Prepare the brownie mix as directed and bake in the cake tin. NOTE: You may only want to use half of the brownie mix to create a thinner crust.
- Let the ice cream soften and mix it together with the Heath bar bits.
- Top the brownie crust with the ice cream mixture and let set in the cake pan in the freezer for 1 hour.
- Remove from freezer, cut and serve with drizzled caramel topping.