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Crunchy Nutty Chocolaty Ice Cream Sundaes

  • PRINT

SKILL LEVEL : intermediate

Ingredients

  Amount Per Serving % DV *
Calories730
Calories from Fat420
Total Fat47 g72% DV
Saturated Fat31 g155% DV
Trans Fat0 g
Cholesterol55 mg18% DV
Sodium280 mg12% DV
Total Carbohydrates59 g20% DV
Dietary Fiber3.0 g12% DV
Sugars50 g
Protein18 g
Vitamin A10% DV
Vitamin C2% DV
Calcium0 mg15% DV
Iron4% DV
  Amount Per Serving % DV *
Calories730
Calories from Fat420
Total Fat47 g72% DV
Saturated Fat31 g155% DV
Trans Fat0 g
Cholesterol55 mg18% DV
Sodium280 mg12% DV
Total Carbohydrates59 g20% DV
Dietary Fiber3.0 g12% DV
Sugars50 g
Protein18 g
Vitamin A10% DV
Vitamin C2% DV
Calcium0 mg15% DV
Iron4% DV
  • PEANUT BUTTER SAUCE (recipe follows)
  • COCONUT CRUNCH (recipe follows)
  • 1 pint vanilla ice cream
  • 2 Tablespoons HERSHEY'S SPECIAL DARK Syrup

Directions

  • 1. Prepare PEANUT BUTTER SAUCE and COCONUT CRUNCH.
  • 2. Place scoop of ice cream into dessert dishes. Spoon peanut butter sauce over ice cream; sprinkle with coconut crunch and top with syrup. Serve immediately. 4 sundaes.
  • PEANUT BUTTER SAUCE: Melt 1 cup REESE'S Peanut Butter Chips with 1/3 cup milk and 1/4 cup whipping cream in medium saucepan over low heat, stirring constantly, until mixture is smooth. Remove from heat; stir in 1/4 teaspoon vanilla extract. Cool to room temperature. About 1 cup sauce.
  • COCONUT CRUNCH: Heat oven to 325°F. Combine 1/2 cup MOUNDS Sweetened Coconut Flakes, 1/2 cup chopped nuts and 1 tablespoon butter or margarine in shallow baking pan. Toast in oven, stirring occasionally, 6 to 8 minutes or until butter is melted and mixture is very lightly browned. (Watch carefully so mixture does not burn.) Cool to room temperature.

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