Dessert · 5 minutes
The Walk-Off Sundae
Some desserts you plan. This one you build the second a craving hits. A cold scoop of vanilla, a warm ribbon of caramel, and a chopped-up candy bar doing the heavy lifting. The name is a wink at the home run that made the bar famous, and the idea is the same: one big swing, and you're done.
The trick that makes it work is the bar itself. Chop a chilled Reggie! Bar and you get everything a sundae wants in one topping. Shards of milk chocolate, chewy pieces of caramel, and whole roasted peanuts, all in the same bite. You're skipping three separate jars and getting a better mix than any single one of them. Keep the crumbs too. They melt into the caramel and give you those sticky, candy-coated spoonfuls near the bottom of the bowl.
Ingredients
- 1 Reggie! Bar (1.8 oz), well chilled
- 2 to 3 scoops vanilla ice cream
- 2 tablespoons caramel sauce, jarred or homemade
- 1 tablespoon roasted salted peanuts, roughly chopped
- A pinch of flaky sea salt
- Whipped cream, to finish (optional)
- 1 maraschino cherry (optional)
Instructions
- Chill the bar. A cold bar chops into clean chunks instead of squashing flat. If the room is warm or your bar has been sitting out, pop it in the freezer for 10 to 15 minutes before you start. The caramel firms up just enough to cut through.
- Chop it. Lay the bar on a board and cut it into rough half-inch pieces with a serrated knife, using a gentle sawing motion so the chocolate doesn't shatter everywhere. Sweep up the crumbs and any peanuts that roll loose. They all go in.
- Warm the caramel. Spoon the caramel into a small bowl and warm it just until it pours in a thin, glossy ribbon. A few seconds in the microwave works, or set the bowl in a mug of hot water for a minute. You want it loose, not hot.
- Scoop. Put your ice cream in a chilled bowl or a tall glass. Cold serving dishes buy you a little more time before things start to slide.
- Build it. Drizzle the warm caramel over the top so it starts to set against the cold scoop. Pile on the chopped bar, the crumbs, and the extra peanuts. Layer as you go if you're using more than two scoops, so every level gets some candy.
- Finish and serve. Add a cloud of whipped cream if you want it, a small pinch of flaky salt to cut the sweetness, and a cherry on top. Eat it right away, while the caramel is still soft and the chocolate shards are cold and snappy.
Make it a crowd sundae. Building for four? Chop three or four bars and keep the pieces in a bowl in the freezer while you scoop. Set out the caramel, peanuts and whipped cream and let everyone top their own. Cold candy stays snappy longer, so freezing the chopped bars ahead is the move for a party.
Want to change it up? Swap the vanilla for a chocolate or coffee ice cream and the whole thing leans richer. A banana split works beautifully with this topping too. Split a banana down a long dish, add the scoops, and treat the chopped bar like the sprinkle-and-nut layer all at once. For a little crunch and warmth against the cold cream, toast the peanuts in a dry pan for a minute before you chop them.
Good to know before you serve. Reggie! Bars contain milk, peanuts and soy, and they're made in a facility that also processes egg, wheat, almond, cashew, pecan and coconut. This sundae is not allergen-free, and the added peanuts make it a peanut-heavy dessert. Let guests know what's in it before they dig in.
That's the whole thing. Five minutes, one bowl, and a topping that already has the chocolate, caramel and peanuts sorted for you. It's the kind of dessert you'll make on a Tuesday and then again for company that weekend, and nobody has to know how little work it took.
Made with The REGGIE! Bar. Keep a few in the freezer and this sundae is always five minutes away.