Serves: 5
Total Calories: 120
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.
This Butter Brickle Ice Cream Sauce recipe is from the Cooking On The Run Cookbook. Download this Cookbook today.
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