1 pkg. brownie mix
1 qt. French vanilla ice cream
2 (8 oz.) pkg. Heath bar chips
1 qt. butter brickle ice cream

Make brownies according to the box directions in a large, springform pan. Let cool. Spread remaining ingredients in the following order: French vanilla ice cream, 1 package Heath bar chips, butter brickle ice cream. Freeze for 24 hours. Serve with the following Heath Bar Topping.

HEATH BAR TOPPING:

1 1/2 c. sugar
1 c. evaporated milk
1/2 c. butter
1/2 c. corn syrup
Dash of salt
8 oz. pkg. Heath bar chips

Mix together all the ingredients and boil for 1 minute. Let cool. Serve on top of cake slice.