Prep time: 
Cook time: 
Total time: 
Serves: 6
  • Crisco Original No-Stick Cooking Spray
  • 1 (18.4 oz.) box Pillsbury Family Size Chocolate Fudge Brownie Mix
  • ⅔ cup Crisco Pure Vegetable Oil
  • ¼ cup water
  • 2 eggs
  • 1 bottle Smucker's Hot Fudge Microwaveable Topping
  • 1 jar Smucker's Simple Delight Salted Caramel Topping
  • Vanilla ice cream
  • 1 (5 oz.) jar pecans or walnuts in syrup
  1. HEAT oven to 325ºF.
  2. Spray 6 jumbo muffin tins with no-stick cooking spray.
  3. Prepare brownie mix according to package directions using oil, water and eggs.
  4. Divide batter evenly into prepared muffin tins.
  5. Bake 42 to 45 minutes and cool completely.
  6. MICROWAVE hot fudge topping in small heavy duty resealable bag on HIGH for 20 seconds. Knead. Cut small corner off bag.
  7. SPOON salted caramel topping onto center of each dessert plate; place brownie in center.
  8. Coat one end of a few pecans or walnuts with hot fudge topping; place around base of brownie.
  9. TOP brownie with scoop of ice cream.
  10. Drizzle generously with toppings, placing 2 nuts on top.
  11. Serve immediately.
Recipe by I Heart Publix at