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.

Source: Pampered Chef