Difficulty: Easy
Preparation time: 5 minutes
 

• 1. To gently warm the caramel and the fudge sauce, fill a small saucepan with water and bring it to a simmer. Remove the lids from the jars and set the jars in the simmering water. Warm for 3-5 minutes and then stir.
• 2. Scoop ice cream into a bowl or sundae glass, spoon Peppermint Caramel and Chocolate Fudge generously over ice cream, and add a handful of brownie crumbles and crushed candy cane.

Make a Peppermint Caramel Chocolate Cake

Difficulty: Medium
Preparation time: 1 hour plus cooling time
Serves: 15

For the Cake:
1 3/4 cups flour
2 cups sugar
3/4 cup unsweetened cocoa powder
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 eggs
1 cup milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water

To Finish:
1 jar American Spoon Fudge Sauce
1 pint heavy whipping cream
1 jar American Spoon Peppermint Caramel
3/4 cup crushed peppermint candy canes (from about 30 mini candy canes)

1. Heat oven to 350 degrees. Butter and flour a 13x9x2-inch baking pan. In a bowl of a stand mixer, whisk together the dry ingredients by hand. Add remaining ingredients, except water, and mix for two minutes. Add the boiling water and mix until smooth. Pour the batter into your prepared pan and bake for 35-40 minutes, or until a toothpick inserted in the center of the cake comes out clean. Cool completely.

2. When the cake is cool, spread a thick layer of Fudge Sauce over the top to frost it. In a stand mixer with the whisk attachment, whisk the cream until soft peaks form. Gently add the Peppermint Caramel to the whipped cream and continue whipping until stiff peaks form. Spread the whipped cream over the cake and sprinkle with the crushed candy canes to serve.