Peanut Butter Sundaes Recipes

Steps:

• In a saucepan, combine brown sugar, milk, corn syrup and butter. Cook and stir over medium heat until sugar is dissolved and mixture is smooth. Remove from the heat; stir in peanut butter until smooth. Cover and refrigerate until serving. , Divide half of the peanut butter mixture among six parfait glasses; top with a scoop of ice cream. Repeat layers. Sprinkle with peanuts. Garnish with a chocolate heart if desired.

Steps:

• In a small bowl, combine the corn syrup and peanut butter until blended. Serve over ice cream; sprinkle with cashews.

Steps:

• In small bowl, mix peanut butter, butter and corn syrup until well blended.
• Spoon 1/4 cup ice cream into each of four 6- to 8-ounce clear plastic or paper cups. Top each with peanut butter mixture and peanuts. Spoon another 1/4 cup ice cream into each cup; press down gently. Cover each cup with foil. Freeze 30 minutes or until ready to serve.
• To serve, spoon 2 tablespoons fudge topping into each cup. Top each with whipped cream and cherry.

Steps:

• For the chocolate-peanut butter sauce: Warm the heavy cream in a small saucepan over medium heat until it begins to simmer. Place the chocolate chips and peanut butter in a medium bowl. Pour the warm cream over and allow to sit for 1 minute. Whisk until smooth. Set aside to cool slightly.
• For the toppings: Using a hand-held mixer, whip the heavy cream and confectioners' sugar on high speed in a medium bowl until stiff peaks form. Using a rubber spatula, quickly fold in the marshmallow cream.
• To make the sundaes, put 1 scoop of ice cream into each of 4 sundae bowls. Top each scoop with some of the Chocolate-Peanut Butter Sauce and a dollop of the Marshmallow Whipped Cream. Garnish with sprinkles, crushed cookies or crostini, as desired.

Steps:

• Bring half-and-half, brown sugar, corn syrup, and salt to a boil in a 2-quart heavy saucepan over moderately high heat, whisking until smooth. Remove from heat and whisk in peanut butter until smooth. Transfer to a glass measure or small heatproof pitcher and cool slightly, about 5 minutes.
• Divide ice cream among 4 bowls, then top each serving with some banana slices and 3 tablespoons peanut butter sauce. (You will have some sauce left over.)

Steps:

• Put all the sweetened condensed milk, chocolate chips, and peanut butter into a saucepan and put it on the heat to melt, stirring occasionally. In about 2 minutes you should have your sauce ready. When everything has melted add 3 to 4 tablespoons of boiling water to thin the sauce.
• Get out 4 sundae glasses and put a scoop of toffee or caramel ice cream in each, followed by 1 of the chocolate and then another of vanilla.
• Pour over some chocolate peanut butter fudge sauce and sprinkle with salted peanuts.
• Stick a chocolate cigar cookie in each sundae glass, hand them round and wait for people to weep with gratitude.

Steps:

• Place peanut butter in a small pan and melt gently over low heat. Remove lid to hot fudge sauce and place the jar in microwave to heat through. Scoop vanilla ice cream into small dessert bowls or glasses and top with even amounts of peanut butter then fudge sauce. Garnish sundaes with wafer or pirouline cookies.

Steps:

• Heat oven to 375°F. In medium bowl, stir cookie mix, water, 3 tablespoons oil and the egg until soft dough forms. Stir in peanut butter pieces.
• Drop dough with ice cream scoop onto ungreased cookie sheet. Flatten in crisscross pattern with fork.
• Bake 9 minutes. Press marshmallows onto cookies. Bake 3 minutes longer or until cookies are golden brown. Cool 2 minutes; remove from cookie sheet to cooling rack. Cool completely.
• In small microwavable bowl, microwave chocolate chips on Medium (50%) 30 seconds. Stir; continue to microwave in 10-second increments until melted. Add 1 teaspoon oil; stir until smooth. Drizzle chocolate over cookies.

Steps:

• Combine sweetened condensed milk and peanut butter in a heavy saucepan. Cook over low heat, stirring often, until thickened.
• Remove from heat. Stir in vanilla and optional peanuts and cinnamon (if using).
• Refrigerate leftovers.
• May be used as a dip for sliced apples, too.