Prep Time 15m
Cook Time 45m
Ready Time 120m
Yield 6 Servings


Ingredients
  • Crisco® Original No-Stick Cooking Spray
  • 1 (18.4 oz.) box Pillsbury™ Family Size Chocolate Fudge Brownie Mix
  • 2/3 cup Crisco® Pure Vegetable Oil
  • 1/4 cup water
  • 2 large eggs
  • 1 (11.75 oz.) jar Smucker's® Hot Fudge Microwaveable Topping
  • 1 bottle Smucker's® Sundae Syrup™ Caramel Flavored Syrup
  • Vanilla ice cream
  • 1 (5 oz.) jar pecans or walnuts in syrup
Preparation Directions
  • Step 1Heat oven to 325ºF. Spray 6 jumbo muffin tins with no-stick cooking spray. Prepare brownie mix according to package directions using oil water and eggs. Divide batter evenly into prepared muffin tins. Bake 42 to 45 minutes. Cool completely.
  • Step 2Microwave hot fudge topping in small heavy duty resealable plastic bag on HIGH 20 seconds. Knead. Cut small corner off bag.
  • Step 3Squeeze caramel syrup onto center of each dessert plate; place brownie in center. Coat one end of a few pecans or walnuts with hot fudge topping; place around base of brownie.
  • Step 4Top brownie with scoop of ice cream. Drizzle generously with caramel and hot fudge topping, placing 2 nuts on top. Serve immediately.
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