Brother Bobby's Deep-Fried Snickers Bar

• 1 sheet puff pastry
• 1 2 7/100-ounce Snickers bar, frozen
• Oil for deep-frying
• 1 scoop favorite ice cream
• Hot fudge or caramel sauce
• Powdered sugar

1. Unfold the pastry and cut it into a 5-inch square.
2. Cover and refrigerate the remaining pastry for another use.
3. Unwrap the candy bar and place it diagonally across the sheet.
4. Fold one of the long points over the bar.
5. Lightly wet the other points with water until gummy.
6. Fold up the short sides of the pastry onto the candy bar and press to seal them, making sure not to leave gaps at the corners.
7. Bring up the remaining side of the pastry and press gently to seal the edges of the covered candy bar.
8. Place in the freezer for 1 hour.
9. In a small, deep saucepan, heat 1 1/2 to 2 inches of oil to 375 degrees.
10. Carefully slide the prepared candy bar into the oil and fry until it is crisp and golden and floats.
11. Remove it with tongs, and drain it briefly on a paper towel.
12. Place the bar in a shallow serving bowl.
13. Place the ice cream to one side of it, drizzle the sauce over all and sprinkle with powdered sugar placed in a fine sieve.

pastry, favorite ice cream, caramel sauce, powdered sugar

Taken from cooking.nytimes.com/recipes/11317 (may not work)