Best Peanut Butter Cashew Sundaes Recipes

PEANUT BUTTER SUNDAE SAUCE

Steps:

• Combine sweetened condensed milk and peanut butter in a heavy saucepan. Cook over low heat, stirring often, until thickened.
• Remove from heat. Stir in vanilla and optional peanuts and cinnamon (if using).
• Refrigerate leftovers.
• May be used as a dip for sliced apples, too.

PEANUT CASHEW BUTTER

Steps:

• 1. Pour nuts into the Vitamix container and secure lid.
• 2. Select Variable 1.
• 3. Turn machine on and slowly increase speed to Variable 10, then to High.
• 4. In 1 minute, you will hear a high pitched chugging sound. Once the butter begins to flow freely through the blades, the motor sound will change from a high pitch to a low laboring sound. Stop machine.
• 5. Store in an airtight container. It can also be frozen for longer storage.
• If using dry roasted nuts, you may need to add oil. Begin with 3 Tablespoons (30 ml) and add more if necessary.

PEANUT BUTTER CUP SUNDAES

Steps:

• Place peanut butter in a small pan and melt gently over low heat. Remove lid to hot fudge sauce and place the jar in microwave to heat through. Scoop vanilla ice cream into small dessert bowls or glasses and top with even amounts of peanut butter then fudge sauce. Garnish sundaes with wafer or pirouline cookies.

CASHEW CANDY CRUNCH SUNDAE

Steps:

• Spray inside of measuring cup with nonstick cooking spray. In a medium saucepan, over medium-high heat, add corn syrup, sugar, and salt. Cook on stove until the temperature reaches 310 degrees F. on a candy thermometer. Once the mixture reaches 310 degrees F, take off the stove; add the baking soda, cashews and butter, working quickly and stirring constantly.
• The mixture should stay an opaque color. On a nonstick tray sprayed with nonstick cooking spray, pour in the mixture and spread with wooden spoon. Cool for 1 1/2 hours.
• Place 2 scoops of vanilla ice cream on each dish and garnish with broken pieces of cashew crunch.

PEANUT BUTTER SUNDAES-IN-A-CUP

Steps:

• In small bowl, mix peanut butter, butter and corn syrup until well blended.
• Spoon 1/4 cup ice cream into each of four 6- to 8-ounce clear plastic or paper cups. Top each with peanut butter mixture and peanuts. Spoon another 1/4 cup ice cream into each cup; press down gently. Cover each cup with foil. Freeze 30 minutes or until ready to serve.
• To serve, spoon 2 tablespoons fudge topping into each cup. Top each with whipped cream and cherry.