In Waukesha, Wisconsin, Dolores Kastello dresses up ice cream with an easy three-ingredient topping that's full of nuts. "As this rich chocolate sauce cools over the ice cream, it forms a hard shell that kids (and adults) love," she notes.
- 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
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