Butter Brickle Ice Cream Sauce

Serves: 5
Total Calories: 120


1/3 cup brown sugar packed
1 tablespoon cornstarch
2/3 cup water
1/4 cup butterscotch chips
1/3 cup almond brickle chip
almond brickle chip Additional


In a 1-quart saucepan, stir brown sugar and cornstarch until blended. Stir in water until brown sugar dissolves and mixture is smooth. Over medium-high heat, bring to a boil and boil for 1 minute or until thick and bubbly. Remove from heat.

Stir in butterscotch chips until melted. Stir in 1/3 cup brickle chips. Serve warm over ice cream. If desired, sprinkle with additional brickle chips. Best served the same day. Cover and refrigerate leftovers. Stir thoroughly before reheating.

* Almond brickle chips can be found in the baking section of your supermarket.

Nutritional Facts:

Serves: 5
Total Calories: 120
Calories from Fat: 28

This Butter Brickle Ice Cream Sauce recipe is from the Cooking On The Run Cookbook. Download this Cookbook today.

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