Peanut Butter Sundae Recipe

Combine and heat

Place 4 tbs creamy peanut butter, 2 tbs heavy cream (or whole milk), 1 tsp light corn syrup (or honey), 1 tsp vanilla extract, and a pinch of fine salt into a small microwave-safe bowl or small saucepan.

Warm and whisk

If using microwave: heat on medium power in 15–20 second bursts, stirring between bursts, until smooth and pourable (about 30–45 seconds total). If using stovetop: warm over low heat, whisking constantly, until the mixture becomes smooth and slightly thinned (about 1–2 minutes). Do not overheat; sauce should be pourable but not boiling.

Adjust consistency and taste

If sauce is too thick, stir in an additional 1/2–1 tbs cream or milk until desired consistency. Taste and adjust salt or sweetness (add a little more corn syrup or a tiny pinch of salt if needed). Keep warm.

Chill two sundae glasses or bowls in the freezer for 5–10 minutes if desired to keep ice cream from melting quickly.

Place 2 scoops of vanilla ice cream into each chilled sundae glass or bowl, stacking slightly so both scoops are visible.

Scatter the chopped Reese's Peanut Butter Cups evenly over the top of the ice cream. Reserve a few small pieces for garnish if desired.

Spoon 2–3 tbs (or to taste) of the warm peanut butter sauce over the scoops so it drizzles down the sides. Use more or less depending on preference.

Sprinkle 1 tbs chocolate sprinkles evenly over the sundae.

If using, add 2 tbs whipped cream on top and a light sprinkle of chopped peanuts and the reserved Reese's pieces for garnish.

Serve immediately with a spoon.