- 1 cup chopped walnuts or pecans
- 1/2 cup butter, cubed
- 1 cup (6 ounces) semisweet chocolate chips
- Ice cream
- In a skillet, saute nuts in butter until golden brown. Remove from the heat; stir in chocolate chips until melted. Serve warm over ice cream (sauce will harden). Store leftover sauce in the refrigerator. This sauce can be reheated in the microwave. Yield: about 1-1/2 cups.
Originally published as Crunchy Chocolate Sauce in Quick Cooking May/June 1999, p11
Reviews for Crunchy Chocolate Sauce
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Reviewed Jun. 30, 2012