1/2
cup Hershey’s® hot fudge topping, heated until warm
1/2
cup chopped pecans
1
cup Cool Whip frozen whipped topping, thawed
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Steps
1
Heat oven to 350°F. Spray bottom of 15x10x1-inch pan with cooking spray. In large bowl, stir brownie mix, water, oil and eggs until well blended. Stir in 1/2 cup pecans; spread in pan.
2
Bake 15 to 17 minutes or until center is set. DO NOT OVERBAKE. Cool completely on wire rack, about 45 minutes.
3
Spoon ice cream evenly over brownies; smooth with back of spoon or rubber spatula. Freeze uncovered until firm, about 3 hours.
4
To serve, drizzle hot fudge topping over dessert with fork using quick strokes. Sprinkle with 1/2 cup pecans. Let stand at room temperature about 5 minutes before cutting. Serve topped with whipped topping.
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Vanilla ice cream can be used in place of the dulce de leche ice cream. Drizzle the bars with 1/2 cup caramel topping as well as with the hot fudge.
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Nutrition Facts are not available for this recipe
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Hershey’s® is a registered trademark of The Hershey Company, Hershey, PA, 17033
Trademarks referred to herein are the properties of their respective owners.