Chocolate Cookie Crunch Sundae Recipes

CHOCOLATE SUNDAE COOKIES

Steps:

• Preheat oven to 350.
• Cookies:.
• Mix together flour, baking soda, and salt, set aside.
• With your mixer, mix brown sugar and shortening.
• Blend in egg. Beat well, then stir in 1/2 of the dry ingredients.
• Add Marachino juice and milk.
• Stir in the rest of dry ingredients, and mix well.
• Blend in melted unsweetened chocolate (you can use the kind that are already melted, or substitute 6 T. of cocoa and 2 T. oil), chopped cherries, and chopped walnuts.
• Drop by spoonfuls on an ungreased cookie sheet.
• Bake for 12-15 minutes.
• While cookies are baking cut large marshmallows in half.
• Place the cut side of the marshmallow down on hot cookies when they come out of the oven, so they will stick.
• Let cool.
• Frost cookies, then and put a nut on top.
• Buttercream Chocolate Frosting:
• Beat cocoa, margarine, milk and vanilla well. Add in confectionary sugar to desired consistency.

NAUGHTY CHOCOLATE SUNDAE

Steps:

• To Make the Sauce: Melt the chocolate with the butter (you can do this in the mircowave) until there are no lumps. Remember to stir this while heating.
• Once melted, leave to cool for 5 minutes and then swirl in the cream. If mixture curdles- add more cream. Sift in the icing sugar and stir.
• When ready to use- put this mixture into a pan and add the syrup. Heat this and stir until the sauce is pourable and add to the sundae (below).
• Sundae: Put the ingredients into large wine glasses or sundae bowls, varying different layers in. Fill to the top.
• Pour the warm sauce over the top and spinkle afew biscuit crumbs on top. Serve warm.

NUTTY CARAMEL & CHOC SUNDAES

Steps:

• Put the chocolate and 100ml milk in a small pan, and put the caramel, peanut butter and 100ml milk in another pan. Gently melt both, stirring until saucy. Set aside to cool.
• Give the sauces a good stir to loosen, then layer the 2 sauces, biscuit bits, peanuts and ice cream in 6 sundae glasses or bowls, and eat straight away.