Fluffy Chocolate Peanut Butter Sundaes Recipes

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FROZEN BROWNIE SUNDAES



Frozen Brownie Sundaes image

Provided by Giada De Laurentiis

Categories     dessert

Time 7h30m

Yield 10 to 12 servings

Number Of Ingredients 13

Vegetable oil cooking spray
2 tablespoons water
1/4 cup vegetable oil
1 large egg, at room temperature
1 3/4 cups brownie mix (recommended: Duncan Hines Dark Chocolate Fudge)
1/2 cup semisweet chocolate chips
2 (1.4-ounce) milk chocolate-toffee candy bars, coarsely chopped (recommended: Heath or Skor)
1 pint dulche de leche or caramel ice cream (recommended: Haagen-Dazs), softened
1/3 cup heavy whipping cream
1 3/4 cups milk chocolate chips
1 (12-ounce) bag frozen strawberries, thawed
1/3 cup powdered sugar
1 teaspoon fresh lemon juice

Steps:

  • Brownie layer: Put an oven rack in the center of the oven. Preheat the oven to 350 degrees F. Spray an 8 by 8-inch glass baking pan with vegetable oil cooking spray. Line the pan with parchment paper, allowing 2 inches of paper to overhang the sides. Set aside. Spray the parchment paper with vegetable oil cooking spray.
  • In a large bowl mix together the water, oil and egg. Add the brownie mix and stir until blended. Stir in the chocolate chips and candy bar pieces. Transfer the batter to the prepared baking pan. Bake until a toothpick inserted into the center of the brownies comes out with a few moist crumbs attached, about 20 to 25 minutes. Remove the pan from the oven and cool the brownie layer completely in the pan, about 1 1/2 hours.
  • Ice cream layer: Using a spatula, spread the softened ice cream on top of the brownie layer and freeze until firm, about 4 hours or overnight.
  • Chocolate layer: In a small saucepan, heat the cream over medium-low heat until hot but not boiling. Remove the pan from the heat and add the chocolate chips. Stir until the chocolate has melted and the mixture is smooth. Using a spatula, spread the chocolate mixture over the ice cream layer. Freeze for at least 1 hour or until ready to serve.
  • Sauce: Put the strawberries, sugar and lemon juice in a blender and blend until smooth.
  • To serve: Remove the layers from the pan and peel away the parchment paper. Cut the layers into squares and drizzle with the strawberry sauce.

CHOCOLATE PEANUT BUTTER BLONDIES



Chocolate Peanut Butter Blondies image

Provided by Giada De Laurentiis

Categories     dessert

Time 1h35m

Yield 24 small squares

Number Of Ingredients 12

Nonstick cooking spray, for the dish
1 cup (2 sticks) unsalted butter, at room temperature
1 cup packed light brown sugar
1/2 cup granulated sugar
1 cup creamy peanut butter
2 teaspoons pure vanilla extract
2 large eggs
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon kosher salt
2 cups rolled oats
1 cup semisweet chocolate chips

Steps:

  • Preheat the oven to 350 degrees F. Lightly spray a 9-by-13-inch glass baking dish with nonstick cooking spray.
  • Combine the butter, brown sugar and granulated sugar in a large bowl and beat using a handheld mixer until light and fluffy, about 2 minutes. Add the peanut butter, vanilla extract and eggs and beat again until fully combined. Add the flour, baking soda and salt and mix on low speed until the mixture is just fully mixed. Fold in the oats and chocolate chips with a rubber spatula. Spread the mixture in the prepared baking dish and bake until just set, 30 to 35 minutes. Do not over bake. Allow to cool completely before cutting into squares and serving.

CHOCOLATE PEANUT BUTTER FROSTING



Chocolate Peanut Butter Frosting image

Chocolate and peanut butter are such an enjoyable combination. This delicious chocolate peanut butter frosting makes a satisfying topping to these moist chocolate cupcakes.-Ruthe Stevenson, Minneapolis, Minnesota

Provided by Taste of Home

Categories     Desserts

Time 10m

Yield 1-2/3 cups.

Number Of Ingredients 7

1/3 cup butter, softened
1/3 cup creamy peanut butter
1-1/2 teaspoons vanilla extract
2-1/2 cups confectioners' sugar
1/3 cup baking cocoa
1/4 teaspoon salt
4 to 5 tablespoons 2% milk

Steps:

  • In a large bowl, cream butter and peanut butter until light and fluffy. Beat in vanilla. Stir in the confectioners' sugar, cocoa, salt and enough milk to achieve a spreading consistency.

Nutrition Facts : Calories 90 calories, Fat 4g fat (2g saturated fat), Cholesterol 6mg cholesterol, Sodium 57mg sodium, Carbohydrate 13g carbohydrate (12g sugars, Fiber 0 fiber), Protein 1g protein.

PEANUT BUTTER SUNDAES



Peanut Butter Sundaes image

This is a peanutty change of pace from traditional ice cream sundaes with chocolate sauce. It's a delicious recipe that proves even a quick meal doesn't have to go without dessert. ---Susan Mowery, Newville, Pennsylvania

Provided by Taste of Home

Categories     Desserts

Time 15m

Yield 1-1/2 cups sauce.

Number Of Ingredients 5

1 cup sugar
1/2 cup water
1 cup creamy peanut butter
Vanilla ice cream
Salted peanuts, optional

Steps:

  • In a saucepan, combine sugar and water. Bring to boil; boil 1 minute or until sugar is dissolved. Remove from the heat; stir in peanut butter. Place in a blender; blend on high until smooth. Cool slightly; pour over ice cream. Sprinkle with peanuts if desired. Refrigerate any leftovers.

Nutrition Facts : Calories 191 calories, Fat 11g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 100mg sodium, Carbohydrate 21g carbohydrate (18g sugars, Fiber 1g fiber), Protein 5g protein.

CARAMEL PEANUT SUNDAE



Caramel Peanut Sundae image

Provided by Amanda Hesser

Categories     ice creams and sorbets, dessert, side dish

Time 1h

Yield 4 servings

Number Of Ingredients 15

1/2 cup sugar
2 tablespoons butter
1/4 cup heavy cream
1/4 cup milk
1/4 teaspoon fleur de sel or coarse sea salt
2 tablespoons corn syrup
1 1/2 cups milk
1 Tahitian vanilla bean, split and pulp scraped
1 tablespoon corn syrup
4 large egg yolks
1/3 cup sugar
1/2 cup chopped salted peanuts
3 square chocolate-coated wafers, cut into quarters
1 cup coarsely chopped salted peanuts
1 1/2 cups heavy cream, whipped to soft peaks

Steps:

  • To prepare caramel sauce: In a small saucepan over medium heat, stir 1/2 cup sugar until melted. Reduce heat to low, and slowly add butter, 1/4 cup heavy cream and 1/4 cup milk; be careful to avoid spattering. Remove from heat, and add salt and 2 tablespoons corn syrup. Mix until smooth. Cool, cover and refrigerate until chilled, 2 hours or overnight.
  • To prepare ice cream: In a medium saucepan, combine 1 1/2 cups milk, vanilla bean and pulp, and 1 tablespoon corn syrup. Place over medium heat until steaming; meanwhile, in a medium bowl whisk egg yolks and 1/3 cup sugar until light in color and fluffy. Whisk about 1/3 of the hot milk mixture into eggs, then whisk egg mixture back into pan. Continue to heat mixture until it is thick enough to coat the back of a spoon. Strain into a bowl set over ice water, and allow to cool.
  • Transfer mixture to an ice cream maker, and freeze according to manufacturer's instructions. When ice cream has finished churning, stir in 1/2 cup peanuts. Transfer to a plastic container, and freeze.
  • For assembly: Pour a little caramel sauce into each of 4 tall glasses. Lay a wafer in each glass, top with a scoop of ice cream, another wafer, another scoop of ice cream, and another wafer. Add more caramel sauce, and sprinkle on some chopped peanuts. Add whipped cream, top with more caramel sauce and peanuts, and serve.

Nutrition Facts : @context http, Calories 1084, UnsaturatedFat 38 grams, Carbohydrate 78 grams, Fat 80 grams, Fiber 5 grams, Protein 22 grams, SaturatedFat 36 grams, Sodium 461 milligrams, Sugar 65 grams, TransFat 0 grams

CHOCOLATE BROWNIE WAFFLE SUNDAES



Chocolate Brownie Waffle Sundaes image

One of my best friends loves chocolate as much as I do, so I like to make this over-the-top brownie waffles treat when we're together playing board games or cards in the winter. -Vicki DuBois, Milltown, Indiana

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 8 waffles.

Number Of Ingredients 14

2 ounces unsweetened chocolate, chopped
1-1/4 cups all-purpose flour
1 cup packed brown sugar
1/2 teaspoon salt
1/2 teaspoon baking soda
1/4 teaspoon ground cinnamon
2 large eggs
1/2 cup 2% milk
1/4 cup canola oil
1 teaspoon vanilla extract
1/4 cup chopped pecans
4 scoops vanilla ice cream
1/4 cup chopped pecans, toasted
Hot caramel and/or fudge ice cream toppings

Steps:

  • In a microwave, melt chocolate; stir until smooth. Cool slightly., In a large bowl, combine the flour, brown sugar, salt, baking soda and cinnamon. In another bowl, whisk the eggs, milk, oil and vanilla; stir into dry ingredients until smooth. Stir in pecans and melted chocolate (batter will be thick)., Bake in a preheated waffle maker according to manufacturer's directions until golden brown. Serve with ice cream, toasted pecans and ice cream toppings.

Nutrition Facts : Calories 852 calories, Fat 42g fat (12g saturated fat), Cholesterol 125mg cholesterol, Sodium 575mg sodium, Carbohydrate 107g carbohydrate (70g sugars, Fiber 5g fiber), Protein 14g protein.

ULTIMATE CHOCOLATE SUNDAES



Ultimate Chocolate Sundaes image

Make and share this Ultimate Chocolate Sundaes recipe from Food.com.

Provided by Sharon123

Categories     Dessert

Time 35m

Yield 8 serving(s)

Number Of Ingredients 8

8 ounces mexican chocolate, coarsley chopped (or bittersweet chocolate)
1/3 cup water
1/4 cup granulated sugar
1/4 cup pear liqueur or 1/4 cup pear nectar
4 small pears (about 1 lb., Bosc or Forelle pears are good)
3 tablespoons butter
2 tablespoons granulated sugar
1 quart premium vanilla ice cream

Steps:

  • In a small saucepan combine the chocolate, water, and 1/4 cup sugar. Melt chocolate over low heat, stirring slowly and constantly. Stir in pear liqueur or nectar. Set aside to cool slightly.
  • Peel the pears, if desired; cut into quarters.* In a large skillet melt butter. Add pear quarters; cook over medium heat about 12 minutes or until browned and tender, turning once. Add the 2 tablespoons sugar stirring gently until sugar is dissolved and pears are glazed.
  • To assemble: Place scoops of ice cream in bottom of 8 individual bowls. Spoon two pear pieces and some sauce around ice cream in each bowl. Top with chocolate sauce. Makes 8 servings.
  • *Note: If using large pears, use only 2 pears and cut into fourths.

FLUFFY PEANUT BUTTER FROSTING



Fluffy Peanut Butter Frosting image

The perfect fluffy frosting for brownies or chocolate cake. Sweet but not too sweet. Peanut buttery but not greasy. So wonderful and it won't over power your brownies!!!

Provided by NICKIE75

Categories     Desserts     Frostings and Icings

Time 10m

Yield 16

Number Of Ingredients 4

½ cup butter, softened
1 cup creamy peanut butter
3 tablespoons milk, or as needed
2 cups confectioners' sugar

Steps:

  • Place the butter and peanut butter into a medium bowl, and beat with an electric mixer. Gradually mix in the sugar, and when it starts to get thick, incorporate milk one tablespoon at a time until all of the sugar is mixed in and the frosting is thick and spreadable. Beat for at least 3 minutes for it to get good and fluffy.

Nutrition Facts : Calories 208.1 calories, Carbohydrate 18.9 g, Cholesterol 15.5 mg, Fat 14 g, Fiber 1 g, Protein 4.2 g, SaturatedFat 5.4 g, Sodium 116.2 mg, Sugar 17 g

CHOCOLATE BASKET SUNDAES



Chocolate Basket Sundaes image

Number Of Ingredients 8

1 1/2 pints butter pecan ice cream
1 1/2 cups Kellogg's® corn flakes (crushed to 3/4 cup)
1/2 cup semi-sweet chocolate chips
1 tablespoon margarine or butter
1 tablespoon light corn syrup
3 large marshmallows, cut into small pieces
1/4 cup flaked coconut
caramel ice cream topping

Steps:

  • 1. Using 1/2 cup, shape ice cream into balls. Place in shallow pan. Wrap and freeze until firm.2. Melt chocolate morsels with margarine and corn syrup in 2-quart saucepan over very low heat, stirring constantly or in top section of double boiler over hot, but not boiling water, stirring constantly. Add marshmallows, stirring until almost melted. Remove from heat. Add KELLOGG'S CORN FLAKES cereal and coconut. Mix until evenly coated.3. With back of spoon, press mixture in bottom and around sides of six 2 1/2-inch muffin-pan cups coated with cooking spray, to form baskets. Refrigerate at least 1 hour.4. Wrap hot, wet towel around outside of muffin-pan cups for a few seconds. Then with small spatula, carefully loosen chocolate baskets. Let stand at room temperature about 25 minutes. Place each chocolate basket on dessert plate, fill with ice cream ball and top with caramel sauce. Serve immediately.

Nutrition Facts : Nutritional Facts Serves

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