When I think of crowd pleasing desserts, this one comes to mind. I made this for a 4th of July party, and it received raves. But to me, it's a fall dessert with the spiced nuts, brown sugar and coffee. You might be wondering: Ice cream in the fall? Yes, Autumn in Louisiana is still ice cream weather.
Adapted from Heart and Soul, Stirring Recipes from the Memphis Junior League
2 cups finely chopped pecans
2/3 cup packed light brown sugar
1/2 tsp Vietnamese Cinnamon
1/2 tsp espresso powder
1/4 cup butter, melted
1/2 cup semi-sweet chocolate chips
2/3 cup hot water
1 tsp Pure Espresso Extract
1 cup sugar
1 quart coffee ice cream
Whipped topping or homemade sweetened whipped cream
Preheat oven to 350 degrees. For the crust, in a small bowl, combine the pecans, brown sugar, cinnamon and espresso powder. Add the melted butter and mix well. Press into a 8 inch square baking pan. Bake 12-15 minutes. Cool
In a microwave safe bowl, melt the chocolate chips. Stir in the water and sugar. Microwave in 30 second intervals, stirring after each until the sugar melts. Stir in the Pure Espresso Extract. Set aside.
Allow ice cream to soften slightly then spread over cooled crust. Cover and freeze until firm. Top with chocolate sauce and freeze until firm. Top with whipped topping or whipped cream. Freeze for at least 4 hours.