1 banana per sundae
1 cup of cream peanut butter
1 1/2 cups of chocolate chips
1 (12 oz) can of evaporated milk
vanilla ice cream
chocolate peanut butter cups chopped for garnish (optional)
roasted peanuts chopped for garnish (optional)
maraschino cherries (optional)
Heat chocolate chips with 1/2 can of evaporated milk (6oz) on medium low heat. Stir until smooth. Allow to cool before serving over ice cream.
For Peanut Butter Sauce:
Add 2/3 cup of peanut butter with 1/2 can of evaporated milk (6oz) on medium low heat. Stir until smooth. Allow to cool before serving over ice cream.
Note: If either sauce is too thick, just add some milk to thin it out. The cooler the sauces get the thicker they will become as well.
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