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Prep Time: 15 Minutes Cook Time: 42 Minutes |
Ready In: 57 Minutes Servings: 6 |
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I have not tried this recipe. I got it from a Smucker's packet. Walnuts in syrup can be used in place of the pecans. Ingredients:
crisco nonstick cooking spray |
19 1/2 ounces pillsbury brownie classics traditional fudge brownie mix |
1 egg |
1/3 cup water |
1/3 cup oil |
11 3/4 ounces smuckers hot fudge topping |
11 3/4 ounces smuckers caramel ice cream topping |
5 ounces pecans in syrup |
Directions:
1. Spray 6 jumbo muffin tins with crisco no stick cooking spray. Prepare box of brownie mix as directed on package, dividing batter among prepared muffin tins. Bake 325 for 42-45 minutes; cool.
2. Pour hot fudge topping into 1 quart resealable freezer bag; microwave 20 seconds and knead. Snip small corner off bag.
3. For each sundae, squeeze caramel sundae syrup onto center of dessert plate; place brownie in center. Coat one end of a few nuts from jar of pecans in syrup with hot fudge topping; place around base of brownie.
4. Top brownie with scoop of vanilla ice cream. Drizzle generously with caramel and hot fudge topping, and place 2 nuts on top. Serve immediately.
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