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1
Preheat oven to 325 degrees F. Grease and flour a 13 by 9-inch baking pan with 1 tablespoon of the butter and 1 tablespoon of the flour.
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2
Heat the remaining 3/4 cup butter and the unsweetened chocolate in a saucepan over low heat, stirring constantly, until melted.
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3
Set aside.
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4
In a medium bowl, stir together 1 cup flour and the sugar.
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5
Add melted chocolate mixture to the flour mixture, stirring to combine.
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6
Add the eggs, whisking until smooth.
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7
Stir in vanilla, chocolate morsels, walnuts, and chopped candy bars.
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8
Spread mixture into the prepared baking pan and bake just until the center is set, 30 to 35 minutes; for dark colored pans, bake 23 to 25 minutes.
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9
Cool completely.
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10
Cut into 15 squares.
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11
Place 1 or 2 squares in a shallow bowl or sundae dish.
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12
Top with 1 scoop of ice cream and drizzle with Caramel Sauce.
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13
Garnish with whipped cream and maraschino cherries.
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14
3/4 cup sugar
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15
2 tablespoons water
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16
1/2 teaspoon fresh lemon juice
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17
1/2 cup heavy cream
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18
2 tablespoons to 1/4 cup whole milk
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19
Combine the sugar, water, and lemon juice in a medium heavy saucepan and cook over medium-high heat, stirring, until the sugar dissolves.
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20
Let boil without stirring until the mixture becomes a deep amber color, 2 to 3 minutes, watching closely so it doesn't burn.
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21
Add the cream (be careful; it will bubble up), whisk to combine, and remove from the heat.
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22
Add 2 tablespoons of the milk, then add up to 2 more tablespoons, until the desired consistency is reached.
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23
Let cool until just warm before serving.
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24
(The sauce will thicken as it cools.)
