Double Peanut Sundae Recipes

Steps:

• To make peanut ice, in a small saucepan over medium heat, combine sugar with 1/3 cup water and bring to a boil, stirring occasionally. Simmer until sugar dissolves.
• In a blender or food processor, combine syrup, skim milk and peanut butter, and process until smooth. Transfer mixture to an ice cream maker, and freeze according to manufacturer's instructions.
• To make candies, in a heavy skillet over medium heat, toast peanuts, turning them so they do not burn, for about 5 minutes. Immediately transfer to food processor, or spread them out on a large baking sheet. If using a food processor, pulse gently until nuts are just broken up, about 1 minute. Otherwise, use a rolling pin to crush nuts on baking sheet.
• In same skillet over medium heat, toast sesame seeds, stirring, for about 3 minutes. Add to peanuts in food processor or baking sheet.
• In a large heavy saucepan over medium heat, combine the piloncillo sugar with 1 quart water. Bring mixture to a boil, stirring frequently until the piloncillo melts. Continue to cook until syrup reaches hard crack stage (285 degrees on a candy thermometer), about 1 1/2 hours. Stir in peanuts and sesame seeds. Pour mixture onto a baking sheet lined with parchment or waxed paper. Cool. Place candy in a heavy duty plastic bag, and use a rolling pin to crush it into pea-size pieces.
• To make peanut sauce, in a blender or food processor, combine all ingredients and process until smooth. Transfer to a tightly covered bottle, and store in refrigerator for up to one month.
• To assemble sundaes, pour a little bit of peanut sauce into a tall glass. Place two scoops of peanut ice on top. Sprinkle with a little crushed candy and serve.

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:

• Line a 13x9x2-inch pan with foil.
• Place 1 cup peanut butter chips in medium bowl; set aside.
• In a second medium bowl, blend 1/4 cup melted butter, cocoa and vanilla until smooth; add remaining 1 cup peanut butter chips.
• In a heavy 4 quart saucepan, combine sugar, marshmallow cream, evaporated milk and 1/4 cup butter. Cook, stirring constantly over medium heat until mixture comes to a rolling boil. Cook and continue stirring 5 minutes.
• Remove from heat. Immediately add half of hot mixture to bowl with peanut butter chips only. Pour remainder into cocoa mixture; stir to blend.
• Beat peanut butter mixture until chips are completely melted, spread evenly in prepared pan.
• Beat cocoa mixture until chips are melted and mixture thickens. Spread evenly over top of peanut butter layer.
• Cool; remove from pan. Remove foil; cut into squares. Store in airtight container in a cool dry place.