Peanut Butter Sundaes with Homemade Caramel Sauce & Hot Fudge
Peanut Butter Sundaes are a delicious combination of rich Peanut Butter cookies, sweet caramel sauce, decadent hot fudge, and your favorite ice cream. It’s everything you love about the classic sundae layered with homemade extras that are sure to make your sweet tooth dance. Whether you’re hosting a summer cookout, celebrating a birthday, or just need a refreshing treat to help you beat the heat, this sundae delivers all the indulgence with none of the fuss. It’s the perfect recipe to help you “Make Sweet Summer Moments Happen”!
Servings: approx. 4-5 Peanut Butter Sundaes
Ingredients
Sundaes:
- 12 cubes of Wooden Spoon® Peanut Butter Cookie Dough
- 1 pint chocolate or vanilla ice cream
- Whipped topping
Caramel Sauce:
- 1 c. granulated sugar
- 5 tbsp. butter, softened
- 1/2 c. full-fat canned coconut milk or heavy cream
- Large pinch of salt
Hot Fudge:
- 1/4 c. unsweetened cocoa powder
- 1/3 c. brown sugar
- 2/3 c. Irish cream or heavy cream
- 6 oz. semisweet chocolate, chopped
- 2 tbsp. butter
- 1 tsp. vanilla extract
Tip: Short on time? You can substitute the homemade hot fudge and caramel sauce with your favorite store-bought versions.
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Make It Happen
Step 1
Start by making the caramel sauce. In a large, heavy-bottomed pot, heat the granulated sugar over medium-high heat. Stir frequently as it melts. Continue stirring until it turns a deep amber color and just starts to smoke. Then, remove from heat and let sit for 2 minutes.
Step 2
Carefully, stir in butter until melted. Slowly add the coconut milk or heavy cream and a pinch of salt. Be aware, it will bubble up. Return to medium heat and simmer for 3-4 minutes, whisking until smooth. Set aside to cool slightly.
Step 3
Next, prepare your cookies. Start by preheating the oven to 350°F. While the oven is heating, grease a 9×9-inch pan. Press 12 cubes of Peanut Butter Cookie Dough evenly into the bottom of the pan. Bake for 15-18 minutes, or until the edges are golden and center is set. Cool completely before cutting.
Step 4
Now, make the hot fudge. In a saucepan, combine cocoa powder, brown sugar, Irish cream, and half of the chopped chocolate. Cook over medium heat, stirring until it melts. Bring to a low boil and cook for 5 minutes, stirring occasionally. Remove from heat and stir in remaining chocolate, butter, and vanilla. Mix until smooth.
Step 5
It’s time to assemble your sundaes! Cut the cookies into squares and divide into 4-5 serving bowls or glasses. Drizzle with caramel sauce and hot fudge. Add a scoop of ice cream on top of each dish. Top with whipped cream and an extra drizzle of both sauces.
Storage Information
Once you have built your sundaes, they should be served immediately. If you want to prepare your sundae components in advance, each one can be individually stored to use later.
Peanut Butter cookies, once baked, can be put in an airtight container and stored at room temperature for up to 5 days. The caramel sauce can be placed in an airtight glass jar and stored in the refrigerator for roughly 2-3 weeks. The hot fudge can be stored in an airtight container in the refrigerator for up to 1 week. When you’re ready to serve, the hot fudge and caramel sauce can be re-heated in the microwave or on a stovetop.
