before. The ice cream was store-bought...(but it was very good quality store-bought... :-D ) And the sauce? It's the sauce from the Apple Cake with Caramel Sauce recipe, only I used half dark brown sugar and half light brown sugar for a more intense flavor. Well, to be totally honest, I used half dark and half light because I was almost out of light brown sugar. So I substituted. BUT the sauce really was a little more intensely-flavored, which was great over the ice cream. Really great. My guests were happy. I was happy. And there was very little cleanup. Isn't that easy?!
1/2 cup unsalted butter
2 cups brown sugar
1 teaspoon vanilla
2 cups (scant) all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
Preheat oven to 350 F.
In a 2-quart saucepan, melt butter over low heat. Remove pan from heat and stir in brown sugar. Add eggs, beating well after the addition of each one. Stir in vanilla.
Add dry ingredients; mix thoroughly. Spread in greased 13-inch x 9-inch baking pan. Bake 25 minutes. Cut in bars while warm; remove from pan when almost cool.
Source: Adapted from Better Homes and Gardens New Cookbook
1/2 cup light brown sugar
1/2 cup dark brown sugar
1/2 cup butter
1 teaspoon vanilla extract
1/4 cup cream or evaporated milk
Over low heat (or in double-boiler), melt brown sugar and butter. Stir in vanilla and cream, cook until thick, stirring occasionally.
Salted Caramel Hot Chocolate
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