Wednesday, March 12, 2014

CHOCOLATE PRALINE ICE CREAM TOPPING

1 cup whipping cream
2/3 cup packed brown sugar
2/3 cup butter
1 cup semisweet chocolate chips
1 cup chopped pecans

In a saucepan over medium heat, bring cream, brown sugar and butter to a boil, stirring constantly. Reduce heat then simmer for 2 minutes, stirring occasionally.  Remove from the heat.

Stir the chocolate chips into the hot mixture until melted and smooth. Stir in the pecans.

Serve warm over ice cream (also good over pound cake).

Store leftovers in the refrigerator.

Yield: 3 cups

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