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Desserts

PB&J Sundaes

This sundae is designed for all those kids (grown up or not) who’d basically just eat peanut butter and jelly sandwiches and ice cream if they could. Feature the tried-and-true flavors as toppings for good ol’ vanilla ice cream.

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Ingredients

FOR THE PEANUT BUTTER SAUCE, BOIL:

OFF HEAT, WHISK IN:

FOR THE RASPBERRY CRUSH, COMBINE:

FOR THE SUNDAES, LAYER:

Chambord is a sweet, raspberry-based French liqueur that enhances the flavor of the crush.

Instructions

For the peanut butter sauce, boil evaporated milk, sugar, corn syrup, and a pinch of salt in a saucepan over medium-high heat, stirring often. Simmer sauce until it reaches 225° on thermometer, 10–12 minutes.

Whisk in peanut butter, butter, and vanilla until smooth. Let sauce stand 10 minutes before serving.

For the raspberry crush, combine raspberries, 2 Tbsp. sugar, Chambord, and a pinch of salt; let stand at room temperature at least 30 minutes (slightly longer if raspberries are frozen). Lightly mash raspberries with the back of a spoon to release juices.

For the sundaes, layer 2–3 scoops ice cream with peanut butter sauce and raspberry crush in each of eight serving dishes; garnish with graham crackers and nuts.

Nutritional Facts

Tags: Quick, Vegetarian, Make Ahead, 4Th Of July, Desserts

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