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Peanut Butter Coconut Crunch Sundaes

  • PRINT

SKILL LEVEL : beginner

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 pint vanilla 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.

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