Total TimePrep/Total Time: 30 min.
- 1-1/2 cups packed brown sugar
- 1/2 cup milk
- 1/3 cup corn syrup
- 4 teaspoons butter
- 1/3 cup peanut butter
- Vanilla ice cream
- 3/4 cup chopped peanuts
- 6 chocolate hearts (see page 58), optional
- In a saucepan, combine brown sugar, milk, corn syrup and butter. Cook and stir over medium heat until sugar is dissolved and mixture is smooth. Remove from the heat; stir in peanut butter until smooth. Cover and refrigerate until serving.
- Divide half of the peanut butter mixture among six parfait glasses; top with a scoop of ice cream. Repeat layers. Sprinkle with peanuts. Garnish with a chocolate heart if desired.
Nutrition Facts1 each: 606 calories, 26g fat (9g saturated fat), 39mg cholesterol, 199mg sodium, 90g carbohydrate (77g sugars, 2g fiber), 11g protein.
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May 25, 2011
This ice cream topping is YUMMY! Be careful not to overcook, and use a non-stick saucepan. I use close to 3 TBSP of butter in mine. After cooling the sauce a bit, I refrigerate it for several hours or overnight. Before serving, you want to STIR it VERY WELL, and don't be scared by the appearance before stirring! We drizzle the refrigerated topping over ice cream, then top that with a dollop of whipped cream, then top that with chopped honey-roasted peanuts. (By the way, I don't layer it like advised in the recipe, I just drizzle the topping over bowls of ice cream. And I don't use chocolate because we don't care for it.) Try it -- you'll be hooked! -Lori in WI.