Twisted Brownie Sundae

Preparation

Prepare brownie mix as directed on package and bake in a 9-inch square pan. Cool completely. Cut brownies into 2-inch squares and place each in an egg roll wrapper. Press three caramels into each brownie; roll up egg roll wrappers, tucking in ends.

Place heavy cream and TABASCO® Chipotle Sauce in a small saucepan and heat slowly. Do not boil.

Place water in a medium saucepan and pour sugar in the middle. Do not get sugar on sides of pan. Cover and bring to a boil. Once boiling, uncover and cook about 6 minutes. Reduce heat to medium and cook 2 more minutes or until amber in color. Remove from heat and stir. Slowly add one fourth of the cream mixture. Be careful--it will bubble vigorously. When bubbles subside, add remaining cream and vanilla extract. Stir thoroughly. Let cool about 20 minutes or until desired consistency.

Meanwhile, heat several inches of oil in a deep fryer to 350°F. Fry egg rolls a few at a time for 3 to 4 minutes or until light brown in color. Drain on paper towels.

Cut each egg roll in half on the bias and place on a plate next to a scoop of ice cream. Drizzle with caramel sauce and garnish with chocolate shavings.