Brownie Ice Cream Bars - Serves 6

Made with Triple Fudge Brownie Mix and Raspberry Liqueur Hot Fudge

ingredients

• 1 box Stonewall Kitchen Triple Fudge Brownie Mix (additional ingredients as directed on box)
• 1/2 cup pecans, chopped
• 1 pint premium quality ice cream
• 1 jar Stonewall Kitchen Raspberry Liqueur Hot Fudge Sauce

directions

1. Line an 8" square pan with foil or parchment paper and grease generously.
2. Preheat oven to 350 degree F and position rack in center.
3. Make brownie mix as directed and spread in prepared pan.
4. Sprinkle chopped pecans over batter.
5. Bake as directed. Remove from oven and cool on rack. When cool, gently peel the foil away. Cut into two 8"x 4"rectangles. Wrap with plastic and freeze.


6. Place the ice cream in the refrigerator for 45 minutes.
7. Unwrap the brownies and place one upside down on plastic wrap, then spread softened ice cream.
8. Place the second brownie on top of the ice cream.
9. Fold the wrap up and cover the brownie well.
10. Freeze until solid, about three hours or overnight.


11. Unwrap the brownie from the freezer and cut into 6 squares. Place on a serving plate and drizzle with Raspberry Liqueur Hot Fudge. Enjoy!

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