Chocolate Dessert Topping
3 medium sized bananas, peeled and sliced
1 jar (17 ounces) 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)
Cut peeled bananas into small chunks. Slice bananas using Egg
Slicer Plus(R); set aside.
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 1-2 minutes.
Spoon over vanilla ice cream served using Ice Cream Dipper.
Sprinkle with toasted sliced almonds, if desired. Serve immediately.
Yield: 8 servings (2 cups of topping; 1/4 cup of topping per 1/2 cup of
ice cream per serving)
Nutrients per serving: Calories 420, Total Fat 13 g, Saturated Fat 8 g,
Cholesterol 35 mg, Carbohydrates 75 g, Protein 5 g, Sodium 160 mg,
Fiber 2 g
Cook's Tip: Toasted nuts are more flavorful. To toast almonds, preheat
oven to 350°F. Spread sliced almonds in a single layer in Small Bar
Pan. Bake 6-8 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.