-
1
Place ice cream in medium bowl and soften slightly at room temperature.
-
2
Stir in chopped Heath bars.
-
3
Cover bowl with plastic wrap and freeze.
-
4
Bring whipping cream to simmer in heavy small saucepan.
-
5
Set aside.
-
6
Combine sugar and 3 tablespoons water in heavy medium saucepan.
-
7
Stir over medlium heat until sugar dissolves.
-
8
Increase heat to high and boil without stirring until caramel is deep amber color.
-
9
brushing down sides of pan with wet pastry brush if sugar crystals form and occasionally swirling pan, about 8 minutes.
-
10
Remove from heat and slowly add warm whipping cream (mixture will bubble vigorously).
-
11
Return sauce to low heat and stir until smooth.
-
12
Remove from heat and mix in butter.
-
13
Cover and refrigerate.
-
14
Preheat oven.
-
15
Combine butter and both chocolates in top of double boiler set over simmering water; stir until melted.
-
16
Remove from over water and cool mixture slightly.
-
17
Using electric mixer, beat eggs, sugar and vanilla in large bowl until slightly thickened, about 1 minute.
-
18
Beat in chocolate mixture.
-
19
Add flour, baking powder and salt and mix until combined.
-
20
Stir in 1 cup chopped Heath bars.
-
21
Transfer batter to prepared pan.
-
22
Sprinkle with remaining 2 tablespoons chopped candy.
-
23
For 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.
-
24
Cool.
