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(created by Nina Swan-Kohler)
Try this "to die for" dessert for an extra special treat. Kids will love it, too.
Honey Caramel Sauce
1 cup butter (2 sticks)
1 cup packed light brown sugar
3/4 cup Burleson's Clover Honey
2 teaspoons vanilla
1/2 teaspoon salt
2 cups honey-roasted peanuts or Spanish peanuts
Honey Peanut Butter Cookie Cups (recipe follows)
1/2 gallon vanilla ice cream
Place butter and brown sugar in 2-quart microwave-safe measuring cup or bowl. Microwave on High for 5 minutes, stirring well after 3 minutes with a whisk. Whisk in Burleson's Honey, vanilla and salt.
To Assemble Sundaes: Place a Honey Peanut Butter Cookie Cup on each dessert plate. Top with a scoop of ice cream. Spoon warm sauce over ice cream. Sprinkle peanuts over sauce. Serve immediately. Makes about 3-1/2 cups or about 12 servings.
* Tip: Leftover sauce can be stored in the refrigerator for up to 1 month.
Honey Peanut Butter Cookie Cups
1 cup Burleson's Clover Honey
1 cup creamy or chunky peanut butter
1/2 cup shortening
2 eggs
3 cups all-purpose flour
1 cup granulated sugar
1-1/2 teaspoons baking soda
1 teaspoon baking powder
1/2 teaspoon salt
In mixing bowl, beat together honey, peanut butter and shortening. Add eggs; beat until light and fluffy. Combine flour, sugar baking soda, baking powder and salt; add to peanut butter mixture and mix well. Chill dough for at least 1 hour. Roll into 1-1/2 inch balls and place in muffin cups sprayed with nonstick cooking spray. Bake in a 350 degree oven for 8-10 minutes or until golden brown. Cool for 5 minutes; remove cookie cups, Makes about 5 dozen Cookie Cups or cookies. We suggest baking 12 Cookie Cups and using the remaining dough for cookies. (See tip below.)
* Tip: Leftover cookie dough can be stored in the refrigerator for up to 1 month. This cookie dough can also be baked by simply placing 1-1/2 inch balls on a cookie sheet. Flatten with a fork or a decorative cookie press dipped in sugar. Bake in a 350 degree oven for 8-10 minutes.
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