Peanut Butter Coconut Crunch Sundaes

Peanut Butter Coconut Crunch Sundaes

Tired of the same old sundae toppings? This recipe for a coconut crunch topping adds a sweet chew to any ice cream dish. The warm peanut butter drizzle will give your sundae depth. You'll never go back to other ice cream toppings again.

SKILL LEVEL
Beginner
BAKE
0 min

Ingredients

  Amount Per Serving % DV *
Calories360
Calories from Fat220
Total Fat24 g37% DV
Saturated Fat16 g80% DV
Trans Fat0 g
Cholesterol30 mg10% DV
Sodium135 mg6% DV
Total Carbohydrates26 g9% DV
Dietary Fiber1.0 g4% DV
Sugars22 g
Protein9 g
Vitamin A6% DV
Vitamin C0% DV
Calcium0 mg6% DV
Iron2% DV
  Amount Per Serving % DV *
Calories360
Calories from Fat220
Total Fat24 g37% DV
Saturated Fat16 g80% DV
Trans Fat0 g
Cholesterol30 mg10% DV
Sodium135 mg6% DV
Total Carbohydrates26 g9% DV
Dietary Fiber1.0 g4% DV
Sugars22 g
Protein9 g
Vitamin A6% DV
Vitamin C0% DV
Calcium0 mg6% DV
Iron2% DV
COCONUT CRUNCH (recipe follows)
1 pintvanilla ice cream
PEANUT BUTTER SAUCE (recipe follows)

Directions

  • 1. Prepare PEANUT BUTTER SAUCE and COCONUT CRUNCH.
  • 2. Place scoop of ice cream into each dessert dish. Spoon sauce over ice cream; sprinkle crunch over top. Serve immediately. 4 sundaes. Eight 1/2-cup servings.
  • 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. About 1 cup mixture.
Ingredients sitting on a table

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