1 bag (9 oz.) sm. Heath bars
24 to 28 caramels
1/3 c. Amaretto or dark rum
1/2 c. sour cream
8 oz. heavy cream
Powdered sweetened cocoa for garnish

Crumble Heath bars in food processor. Line buttered 1 1/2 quart souffle dish with candy crumbs, reserving some for topping. In a saucepan, heat caramels with Amaretto (or rum) until melted. Cool to room temperature. Stir in sour cream and heavy cream. Whip until thick. Pour into souffle dish and freeze. Top with reserved candy crumbs and cocoa. Serves 6 to 8.