Peanut Butter Sundaes
- About 1 cup milk or heavy cream
- 1 cup semisweet chocolate chips, melted
- 1 cup creamy peanut butter
- 1 cup light corn syrup (recommended: Karo)
- 1 tablespoon unsalted butter
- 1/2 teaspoon vanilla extract
- 1 1/2 cups crumbled brownies or chocolate cookie sandwiches (about 5 large brownies or 10 cookies)
- 2 large bananas, peeled and sliced
- Vanilla ice cream, for serving
- Splash brandy, optional
- 1 1/2 cups lightly sweetened whipped cream, optional
- Crushed roasted peanuts, for garnish
- 6 maraschino cherries, for garnish
- In a small saucepan, combine the milk and melted chocolate chips over low heat until heated through, smooth and creamy.
- In another small saucepan, combine the peanut butter and corn syrup and heat over low heat until heated through, smooth, and creamy.
- Add the butter and vanilla and stir to combine.
- Remove from the heat.
- (Alternatively, combine peanut butter and corn syrup in a microwaveable bowl and microwave, stirring periodically, until smooth, creamy and hot.)
- Divide the crumbled brownies evenly between 6 sundae glasses or ice cream coupes and sprinkle the sliced bananas over the brownies.
- Then spoon about 1/3 cup of the peanut butter sauce over the bananas and spoon about 1/3 cup of the chocolate sauce on top of the peanut butter sauce.
- Top with a large scoop of vanilla ice cream into each glass.
- Top with a splash of brandy, if using, and a dollop of whipped cream, if using.
- Sprinkle the top of each with some of the crushed peanuts.
- Top each sundae with a maraschino cherry and serve immediately.
milk, chocolate chips, peanut butter, light corn syrup, unsalted butter, vanilla, brownies, bananas, vanilla ice cream, brandy, whipped cream, peanuts, maraschino cherries
Taken from www.foodnetwork.com/recipes/emeril-lagasse/peanut-butter-sundaes-recipe.html (may not work)