Thursday, May 24, 2012

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
Caramel Topping

  • 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.

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