Directions:
- Spray 6 jumbo muffin tins with crisco no stick cooking spray. Prepare box of brownie mix as directed on package, dividing batter among prepared muffin tins. Bake 325 for 42-45 minutes; cool.
- Pour hot fudge topping into 1 quart resealable freezer bag; microwave 20 seconds and knead. Snip small corner off bag.
- For each sundae, squeeze caramel sundae syrup onto center of dessert plate; place brownie in center. Coat one end of a few nuts from jar of pecans in syrup with hot fudge topping; place around base of brownie.
- Top brownie with scoop of vanilla ice cream. Drizzle generously with caramel and hot fudge topping, and place 2 nuts on top. Serve immediately.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1827.65 Kcal (7652 kJ) | ||
| Calories from fat | 321.82 Kcal | ||
| % Daily Value* | |||
| Total Fat | 35.76g | 55% | |
|---|---|---|---|
| Cholesterol | 27.28mg | 9% | |
| Sodium | 900.11mg | 38% | |
| Potassium | 10.12mg | 0% | |
| Total Carbs | 191.67g | 64% | |
| Sugars | 191.29g | 765% | |
| Dietary Fiber | 9.1g | 36% | |
| Protein | 11.48g | 23% | |
| Iron | 9.2mg | 51% | |
| Calcium | 117.9mg | 12% | |
| Amount Per 100 g | |||
| Calories | 387.05 Kcal (1621 kJ) | ||
| Calories from fat | 68.15 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.57g | 55% | |
|---|---|---|---|
| Cholesterol | 5.78mg | 9% | |
| Sodium | 190.62mg | 38% | |
| Potassium | 2.14mg | 0% | |
| Total Carbs | 40.59g | 64% | |
| Sugars | 40.51g | 765% | |
| Dietary Fiber | 1.93g | 36% | |
| Protein | 2.43g | 23% | |
| Iron | 2mg | 51% | |
| Calcium | 25mg | 12% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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