Brownie Sundae on a Stick with Peanut Butter Fudge Sauce

Ingredients

• 1 cup (250 ml) whipping cream
• 1/2 cup (125 ml) brown sugar
• 1/3 cup (75 ml) honey
• 1/4 cup (60 ml) unsweetened cocoa powder
• 1/3 cup (75 ml) peanut butter
• 3 1/2 oz (100 g) bittersweet chocolate, chopped
• 1 tbsp (15 ml) vanilla
• 1/4 tsp (1 ml) salt
• Ice Cream Sundae Skewers
• 12 wooden skewers (4-inch/10-cm), or long toothpicks
• 12 brownie cubes (1-inch/2.5-cm)
• 12 small strawberries
• 1 large banana, cut into 12 slices (½-inch/1-cm thick)
• 6 scoops coffee, vanilla or chocolate ice cream
• 2 tbsp (30 ml) peanuts, preferably salted, coarsely chopped

Instructions

1. In a medium saucepan, whisk together whipping cream, brown sugar, honey and cocoa powder until smooth. Set over medium-high heat and bring to a boil, whisking continuously. Reduce heat and simmer gently, stirring occasionally, for 5 minutes.
2. Remove from heat and whisk in peanut butter, bittersweet chocolate, vanilla and salt.
3. Thread each skewer with a brownie, strawberry and banana slice. Scoop ice cream into 6 dishes and top with two skewers. Drizzle sauce over sundae kebobs and garnish with peanuts.

Notes