Williams Sonoma Peppermint Bark Brownie Sundae Set

Summary

FLAVOR PROFILE

• Rich chocolate-mint brownie, buttercream, vanilla ice cream, peppermint hot fudge, peppermint candy snow

WHY WE LOVE IT

• For the season's most memorable dessert, whip up homemade brownie sundaes inspired by our legendary Peppermint Bark. This collection contains all the essentials you need to make decadent dark chocolate brownies topped with vanilla buttercream and peppermint candy, plus a batch of velvety vanilla ice cream. Prep is simple – just add a few fresh ingredients and follow our step-by-step recipes. To complete the showstopping holiday treat, the set includes our exclusive peppermint hot fudge sauce and crunchy Peppermint Snow.
• A Williams Sonoma exclusive.

NET WEIGHT

• 3 lb. 11.6 oz./1.7kg food total.
• Set includes Peppermint Bark Brownie Mix, Vanilla Ice Cream Starter, Peppermint Bark Hot Fudge Sauce and Peppermint Snow (see More Info tab for details).
• Shipped fresh.
• Crafted in the USA using domestic and imported ingredients. Packaging from the USA and imported.

Dimensions & More Info

• Peppermint Bark Brownie Mix: This mix helps you create decadent peppermint-chocolate brownies topped with rich vanilla buttercream and crunchy peppermint candy. (1 lb. 10 oz./697g; makes 8" sq. pan).
• Vanilla Ice Cream Starter: This mix is the easiest way to whip up a batch of velvety vanilla ice cream. Just combine it with heavy cream and half-and-half, pour it in an ice cream maker and freeze. (12.3 oz./350g; contains 2 packets; each packet makes 1 qt.)
• Peppermint Bark Hot Fudge Sauce: This exceptionally rich, buttery hot fudge sauce is enhanced with aromatic peppermint. Ideal over ice cream, it's equally delicious spread on pancakes or stirred into hot beverages. (1 lb. 0.8 oz./476g)
• Peppermint Snow: Artisanal confectioners craft this colorful peppermint candy entirely by hand, right down to the striped detailing. The crunchy sprinkles are perfect for topping ice cream, decorating cookies and elevating hot cocoa. (4.5 oz./128g)

Use & Care

RECEIVING INSTRUCTIONS

• Components ship fresh at ambient temperature.
• Upon receipt, store unopened brownie mix at room temperature for up to 18 months.
• Store ice cream starter at room temperature for up to 18 months.
• Store unopened hot fudge sauce at room temperature for up to 18 months. Once opened, store in refrigerator and enjoy within 2 weeks.
• Store Peppermint Snow at room temperature for up to 12 months. Once opened, enjoy within 1 month.

USE

• Not safe for animals.

PREPARATION INSTRUCTIONS

Peppermint Bark Brownies

Brownie Ingredients

• 1 package brownie mix (included)
• 1/2 cup unsalted butter, melted
• 2 eggs, room temperature
• 2 Tbs. hot water

Brownie Directions

• Preheat oven to 325°F.
• Lightly grease or line 8" sq. baking pan with parchment paper with overhanging sides to make it easy to remove brownies.
• Pour brownie mix in medium bowl. In separate bowl, mix together hot water, butter and eggs until completely combined. Add to brownie mix and stir until well-blended. Spread in prepared pan.
• Bake for 25–30 minutes, until toothpick inserted in center comes out clean. Do not overbake. Fresh-baked brownies may appear underbaked. Cool completely before frosting.

Frosting Ingredients

• 1 package frosting mix (included)
• 6 Tbs. unsalted butter
• 1 package Peppermint Snow (included)

Frosting Directions

• In stand mixer fitted with flat beater, mix butter until smooth and fluffy, approx. 2 minutes. Turn machine off. Add frosting packet slowly and mix on low speed until well-blended. Increase speed to medium and beat for 2–3 minutes.
• Top cooled brownies with frosting.
• Sprinkle Peppermint Snow evenly on top of frosted brownies.

Vanilla Ice Cream

Ingredients

• 1 packet ice cream starter (included)
• 1 1/2 cups cold half-and-half
• 1 1/2 cups cold heavy cream

Directions

• In large bowl, whisk together ice cream starter and half-and-half until starter has dissolved. Stir in heavy cream.
• Transfer mixture to ice cream maker and freeze according to manufacturer's instructions.
• Transfer ice cream to chilled container, cover and freeze until firm, at least 3 hours or up to 3 days before serving.
• Makes 1 qt.