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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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