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
Scoop ice cream into sundae glasses. Top with warm Butterscotch Sauce, chopped toffee, whipped cream, and a cherry.
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.