Chocolate Dessert Topping

Yield: 8 servings (2 cups of topping; 1/4 cup of topping per 1/2 cup of ice cream per serving)

Ingredients

• 3 medium size bananas, peeled and sliced
• 1 (17 ounce) jar butterscotch caramel ice cream topping
• 1/2 cup semisweet chocolate chips
• 1 teaspoon Pantry Korintje Cinnamon
• 1 teaspoon rum extract
• 4 cups vanilla ice cream
• 1/2 cup sliced almonds, toasted (optional)

Instructions

1. Cut peeled bananas into small chunks. Slice bananas using Egg Slicer Plus(R); set aside.
2. Place ice cream topping, chocolate chips and cinnamon into Stir-Fry Skillet. Cook over low heat 2-3 minutes; stir frequently until chocolate melts and mixture is smooth. Add banana slices and rum extract; stir and cook 1 to 2 minutes.
3. Spoon over vanilla ice cream served using Ice Cream Dipper. Sprinkle with toasted sliced almonds, if desired.
4. Serve immediately.

Notes

Toasted nuts are more flavorful. To toast almonds, heat oven to 350 degrees F. Spread sliced almonds in a single layer in Small Bar Pan. Bake 6 to 8 minutes or until almonds are lightly toasted and fragrant. Remove from oven to Stackable Cooling Rack; cool completely.

Choose bananas that are not completely ripened, and avoid those that have damaged skin.

Keep bananas at their best by storing at room temperature on a countertop away from apples and tomatoes.

Nutrition

Per serving: Calories 420, Total Fat 13g, Saturated Fat 8g, Cholesterol 35mg, Carbohydrates 75g, Protein 5g, Sodium 160mg, Fiber 2g

Attribution

Recipe credit: Pampered Chef