Ingredients

• 1 pint high quality butter pecan ice cream
• Butterscotch Sauce, recipe follows
• 1 cup chopped toffee bars (recommended: Heath bar)
• Whipped cream, for garnish
• Maraschino cherry, for garnish
• 1 cup light brown sugar
• 1/2 cup corn syrup
• 1 stick unsalted butter
• 2 tablespoons bourbon
• 1 teaspoon vanilla extract

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Instructions

1. Scoop ice cream into sundae glasses. Top with warm Butterscotch Sauce, chopped toffee, whipped cream, and a cherry.
2. In a small heavy bottomed saucepan, add the brown sugar, corn syrup, and butter and cook over medium low heat, stirring, until sugar dissolves. Add bourbon and vanilla extract, stirring well.