Peanut Butter Cup Sundaes Recipes

Steps:

• In a saucepan, combine sugar and water. Bring to boil; boil 1 minute or until sugar is dissolved. Remove from the heat; stir in peanut butter. Place in a blender; blend on high until smooth. Cool slightly; pour over ice cream. Sprinkle with peanuts if desired. Refrigerate any leftovers.

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:

• To temper the chocolate: Chop the chocolate in to small pieces and place in a bowl over barely simmering water to melt. Bring the chocolate up to 113 degrees F. Turn off the heat, remove the bowl from the simmering water, and let cool, stirring until it reaches 82 to 86 degrees F. It will begin to set a little around the edges at this point. Return the bowl to the hot (now turned off) water for a few seconds at a time, until it reaches 88 to 91 degrees F. Do not let it go over 91 degrees or it will go out of temper.
• Pour melted milk chocolate in a candy mold with individual fluted cups to coat the insides. Pour the excess chocolate back into the bowl and let set or chill to set.
• Meanwhile, mix the peanut butter with the confectioners¿ sugar. Using a small spoon or pastry bag with a large plain tip fill each chocolate cup with the peanut butter filling leaving room for a chocolate seal and chill slightly.
• Using a paper cone or pastry bag filled with melted milk chocolate, fill in the surface of the cups to enclose the filling with chocolate. Let set, then turn out of the mold.

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:

• 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.)