Recipe by Annacia
From the Disney Co: "When it comes to the kid appeal of this flavor combo, the proof is in the sandwich: we've turned the peanut butter into a scrumptious sauce and used crushed ripe berries for jam -- enough to make 4 to 6 sundaes."
Top Review by rosie316
I made this for dessert tonight. I made the sauces prior to dinner and followed the directions for chilling the bowls with a portion of the peanut sauce. After dinner (before serving), I slightly heated the remaining peanut sauce in the microwave to put over the top of some chocolate ice cream (but it didn't have chips). The strawberry sauce is exactly how I make it for "strawberry short cake". Delicious! I will admit... I used frozen (but thawed) strawberries, since I have a ton of them in the freezer, and it worked just fine. I think this combo would also be great on a "banana split" along with some chocolate syrup (can you tell I love Reese's PB Cups?). Hubby and I enjoyed this delightful dessert. I plan to make this next time we watch the grand-kids. They always ask for a PB&J for lunch. I think I will SPOIL them for the day and serve this up instead of a sandwich. LOL :) Thanks for posting. I would've never thought this up. What fun! (Made for PRMR)
- 2⁄3 cup plus 2 tablespoons white sugar
- 1⁄3 cup packed light brown sugar
- 1 tablespoon butter
- 1⁄4 teaspoon salt
- 3⁄4 cup half-and-half or 3⁄4 cup light cream
- 1⁄3 cup smooth peanut butter
- 1⁄2 teaspoon vanilla extract
- 1 quart fresh ripe strawberry, rinsed and hulled
- vanilla or chocolate chip ice cream
Directions See How It's Made
- Combine the 2/3 cup of white sugar and the brown sugar, butter, salt, and half-and-half or light cream in a medium saucepan. Warm the mixture over medium heat, stirring continuously, until it starts to simmer. Whisk in the peanut butter until smooth. Heat the mixture for another minute, then remove the pan from the heat and stir in the vanilla extract. Pour the sauce (about 1 2/3 cups) into a small serving bowl to cool.
- Reserve several whole strawberries for garnish. Slice the rest into a medium mixing bowl and sprinkle the remaining 2 tablespoons of white sugar over them. Gently mash the berries into a chunky sauce and refrigerate it until serving time (you should end up with 3 cups or so).
- For each sundae, scoop ice cream into a chilled serving dish, spoon on some of the peanut butter and strawberry sauces, and top with a whole berry.