Best Sundae Bar Recipes

STRAWBERRY SUNDAE CRUNCH BAR COOKIES

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Lightly spray the bottom of a 9x13-inch baking pan with cooking spray.
• Beat cake mix and butter together in a large bowl with an electric mixer on low speed until crumbly. Reserve 1 cup of crumble mixture; press the rest into the bottom of the prepared pan.
• Beat cream cheese and frosting together in the same bowl until smooth. Beat in eggs until well blended. Pour over the crust and spread evenly. Sprinkle the reserved crumble mixture evenly on top.
• Bake in the preheated oven until set and golden, 45 to 50 minutes. Let cool completely, about 30 minutes. Cover and refrigerate until chilled, at least 2 hours.
• Cut bars into 6x6 rows.

SUPER-CHOCOLATE SUNDAE CAKE BAR

Steps:

• For the cake: Position an oven rack in the middle of the oven and preheat to 350 degrees F. Line a 9-by-13-inch cake pan with aluminum foil and coat it with cooking spray.
• Beat the cake mix, oil, egg and 1/4 cup water in a large bowl with an electric mixer on medium speed until smooth. Let stand a few minutes until no longer tacky, and then pat into the prepared pan.
• Bake until the edges are set, the cake has deflated and the top is no longer wet and shiny, 20 to 25 minutes. Let cool completely, about 1 hour.
• Spread the softened ice cream over the cake in an even layer. Cover with plastic wrap and freeze until firm, at least 4 hours or overnight.
• For the chocolate sauce: Combine the chocolate, cream, corn syrup, butter and salt in a medium saucepan over medium heat. Whisk periodically as the mixture comes to a gentle simmer. Simmer for 5 minutes, stirring occasionally. If the sauce starts to boil, turn down the heat. Cool 15 minutes before serving. Transfer to a bowl or small pitcher.
• Let the cake stand at room temperature for about 20 minutes before serving.
• Whip the cream with the sugar in a chilled medium bowl with an electric mixer until stiff peaks form. Spread the whipped cream over the ice cream layer to cover.
• Use the foil to lift the cake out of the pan and place on a serving platter. Slice and serve along with the chocolate sauce and your favorite toppings, such as chocolate sprinkles, chocolate chips, crushed chocolate wafer cookies, maraschino cherries and chocolate-covered raisins, nuts and pretzels.

BLACK-AND-WHITE SUNDAE BAR

Steps:

• Make the chocolate sauce: Combine chocolate and coconut oil in a medium bowl, and place over a small pot of barely simmering water.
• Melt, stirring occasionally, until no lumps remain and you've got an impossibly shiny, chocolaty sauce. (Alternatively, microwave in 30-second increments until the sauce is shiny and no lumps remain.) Season with salt and set aside.
• Make the tahini caramel: Heat half the sugar in a medium pot over medium. Once the sugar starts to melt and liquefy, gently stir the sugar using a wooden spoon or heatproof spatula until it's a nice golden-brown color, 2 to 4 minutes. (You want this to happen slowly to prevent risk of burning.)
• Scatter remaining sugar on top and cook until all the sugar is totally liquified and a dark amber color, like good maple syrup, 2 to 3 minutes.
• Slowly add in 2/3 cup water, taking care not to add it all at once or the sugar will seize. Then, add the tahini, mixing to blend well. Bring the whole thing to as simmer, season with salt and remove from heat.
• To serve, pour sauces (both will be spoonable or pourable at room temperature, no need to warm) over scoops of ice cream to suit your wants, needs, desires. Top with any combination of crumbled halvah, cocoa nibs, chopped chocolate, toasted sesame seeds, flaky salt or anything you might want on your ice cream at this moment.

MOVIE THEATER CANDY SUNDAE BAR WITH HOT FUDGE AND CARAMEL SAUCES

Steps:

• For the fudge sauce: Combine the semisweet chocolate, heavy cream, light corn syrup, sugar and cocoa powder in a small saucepan over medium heat. Cook, stirring constantly, until the chocolate is melted.
• Take the pan off the heat, and add the unsalted butter and vanilla extract. Continue to stir the fudge sauce until completely smooth.
• Cool the sauce slightly before serving.
• For the caramel sauce: Combine the sugar, light corn syrup and 1/2 cup water in a medium saucepan over medium-high heat. Cook, stirring constantly, until the sugar dissolves.
• Bring the mixture to a boil. Once boiling, swirl the pan occasionally, but do not stir, until the caramel turns a deep-amber color, 10 to 12 minutes.
• Reduce the heat to low, carefully add the heavy cream, stir to incorporate and simmer until smooth.
• Remove the pan from the heat, stir in the butter and pinch of salt and cool the caramel sauce slightly before serving.
• For the sundae bar: Serve the ice cream with the fudge sauce, caramel sauce, and sundae toppings.

ICE CREAM SUNDAE BAR

Steps:

• To make the cones, slowly melt the chocolate in a microwave or a bowl set over a pan of simmering water. Pour the sprinkles into a bowl. Dip the rim of a cone into the chocolate, shake off any excess, then dip it into the sprinkles. Leave upright to dry and repeat with the rest.
• Make the chocolate sauce by heating and stirring the chocolate bars and cream together in a pan over a low heat. Keep warm and transfer to a squeezy bottle when needed.
• To make the strawberry sauce, tip the berries into a pan with the sugar, vanilla, lemon juice and a splash of water. Heat gently until the strawberries start to release their juices. Mash or blend the contents of the pan, then push through a fine sieve to remove any pips. Leave to cool and transfer to a squeezy bottle or jug.
• Arrange the ice cream tubs (lids off ) in a large bowl or bucket filled with ice. Arrange the cones, squeezy bottles and assorted sprinkles, sweets and berries in bowls alongside, so that the kids can help themselves, adding the toppings of their choice.

GOTHAM BAR AND GRILL'S HOT FUDGE SUNDAE

Steps:

• To make the ice cream, combine the milk, a quarter cup of sugar and the vanilla bean in a saucepan. Over medium-high heat, bring the milk to a boil and let the sugar dissolve. Remove from the heat and let it sit for five minutes to infuse flavors. Then remove the vanilla bean.
• In a large mixing bowl, whisk together the egg yolks with the remaining sugar. Pour the milk mixture into the egg yolk mixture and blend. Pour this mixture into the saucepan and return the pan to the heat.
• Heating over medium high, stir the mixture continuously for about three minutes, until it coats the back of a spoon. At this point, remove the pan from the heat immediately, add the heavy cream and blend. Strain the custard into a bowl and place it over an ice bath to cool, again stirring continuously. Once cool, strain it into a bowl and place in the refrigerator.
• Puree the bananas with the lemon juice. Add the puree and rum to the custard. Strain the mixture again.
• Pour the custard mixture into an ice cream maker and process according to the manufacturer's instructions.
• Remove the frozen ice cream from the machine and stir in the Heath bars until they are scattered throughout the ice cream. Place in the freezer until you are ready to assemble the sundaes.
• To make the fudge sauce, melt the chocolate and butter in the top part of a double boiler over medium heat. In the meantime, combine the water, sugar and corn syrup in a saucepan and cook until it reaches the soft-ball stage (234 degrees).
• Whisk the chocolate-butter mixture together with the sugar syrup until blended. Then blend in the milk. Keep the hot fudge in a warm water bath until you are ready to assemble the sundaes. Leftover sauce can be covered and refrigerated for several weeks. When ready to use, reheat in the top half of a double boiler.
• Layer slices of ripe bananas, hot fudge sauce and ice cream in large Pilsener glasses.

MARS BAR SUNDAE

Steps:

• In a small saucepan, add Mars bars and cream, and melt together over a low heat, stirring till smooth.
• Scoop ice cream into dishes and spoon over compote. Pour over sauce and sprinkle with crushed amaretti, if using. Serve immediately.

CREAM PUFF SUNDAE BAR

Steps:

• Preheat oven to 450 degrees F. Bring water to a boil in 2-quart saucepan. Add baking mix, stirring vigorously over medium-high heat until mixture leaves side of pan and forms a smooth ball. Remove from heat; cool 4 to 5 minutes. Add eggs, one at a time, beating thoroughly with wooden spoon after each addition. Beat until smooth.
• Spoon dough into mounds 3 inches apart on greased large cookie sheet. Bake 15 minutes. Reduce oven temperatures to 350 degrees and bake 15 minutes longer or until sides of cream puffs are crisp and golden brown. Turn off oven; let stand in oven with door slightly open for 10 minutes. Cool completely on wire racks away from drafts.
• To serve, cut puffs in half; fill with ice cream. Replace tops and serve with assorted fresh fruits, ice cream sauces and fruit toppings.

SUNDAE BAR

Steps:

• * To set up a sundae bar, plan that each quart of ice cream will serve 6 to 8 people (allow more ice cream for a teenage party). Keep ice creams cold by wrapping cartons in foil and setting them in containers filled with ice cubes or crushed ice and salt. Provide several scoops in containers of cool water for rinsing the scoops between servings. Check your supermarket for sturdy paper or plastic dishes, spoons and napkins. Or if your budget allows, rent soda fountain glassware. Provide ice cream cones or cups for children. Vanilla and chocolate are the best basic ice cream flavors. Add a fruit-flavored ice cream and other novelty flavors for a large group. Set out a variety of sauces, toppings and fruit. Some of the items you might consider are: * For a heartier dessert bar, add slices of cake or pie and brownies or other cookies.