Toffee Bar Brownie Sundaes/Caramel Sauce

Toffee Bar Brownie Sundaes/caramel Sauce Recipe

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Viola Melton


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ice cream
1 qt
vanilla ice cream
1 c
toffee bars, chopped


1.33 c
whipping cream
1 c
3 Tbsp
2 Tbsp
unsalted butter, cut into 4 pieces


1 c
unsalted butter cut into 1/2" pieces
8 oz
semi-sweet chocolate, chopped
2 oz
unsweetened chocolate, chopped
3 large
1 c
2 tsp
vanilla extract
3/4 c
all purpose flour
1 tsp
baking powder
1/4 tsp
6.5 oz
toffee bars, chopped

How to Make Toffee Bar Brownie Sundaes/Caramel Sauce


  • 1FOR ICE CREAM: Place ice cream in medium bowl and soften slightly at room temperature.
  • 2Stir in chopped toffee bars and over bowl with plastic wrap and freeze. (Can be prepared 3 days ahead)
  • 3FOR CARAMEL SAUCE: Bring whipping cream to simmer in heavy small saucepan and set aside.
  • 4Combine sugar and 3 tablespoons water in heavy medium saucepan.
  • 5Stir over medlium heat until sugar dissolves and increase heat to high and boil without stirring until caramel is deep amber color.
  • 6Brushing down sides of pan with wet pastry brush if sugar crystals form and occasionally swirling pan, about 8 minutes.
  • 7Remove from heat and slowly add warm whipping cream (mixture will bubble vigorously).
  • 8Return sauce to low heat and stir until smooth.
  • 9Remove from heat and mix in butter. (Can be prepared 3 days ahead. Cover and refrigerate.)
  • 10FOR BROWNIES: Preheat oven to 350 degrees.
  • 11Butter 9" square baking pan with 2" high sides.
  • 12Combine butter and both chocolates in top of double boiler set over simmering water; stir until melted.
  • 13Remove from over water and cool mixture slightly.
  • 14Using electric mixer, beat eggs, sugar and vanilla in large bowl until slightly thickened, about 1 minute.
  • 15Beat in chocolate mixture.
  • 16Add flour, baking powder and salt and mix until combined.
  • 17Stir in all but 2 tablespoons chopped toffee bars and transfer batter to prepared pan.
  • 18Sprinkle with remaining 2 tablespoons chopped candy.
  • 19For 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.
  • 20Cool. (Can be prepared 1 day ahead. Cover and store at room temperature.)
  • 21Rewarm sauce over low heat and cut brownie into 9 pieces.
  • 22Spoon warm caramel sauce onto 8 plates.
  • 23Place 1 brownie in center of each (reserve extra brownie for another use) and surround each with 3 small scoops of ice cream.

Printable Recipe Card

About Toffee Bar Brownie Sundaes/Caramel Sauce

Course/Dish: Ice Cream & Ices, Chocolate
Other Tag: Quick & Easy

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