Active Time

　　20 min

　　Total Time

　　25 min

　　Even die-hard chocolate lovers won't miss the hot fudge in these sensational sundaes.

　　

Ingredients

Makes 4 servings

　　1 2/3 cups half-and-half

　　1/2 cup packed light brown sugar

　　1 tablespoon light corn syrup

　　1/4 teaspoon salt

　　3/4 cup creamy peanut butter (not natural)

　　1 1/2 pt premium vanilla ice cream

　　2 firm-ripe bananas, cut crosswise into 1/4-inch-thick slices

　　Garnish: coarsely chopped chocolate toffee candy such as a Heath bar

　　

Step 1

Bring half-and-half, brown sugar, corn syrup, and salt to a boil in a 2-quart heavy saucepan over moderately high heat, whisking until smooth. Remove from heat and whisk in peanut butter until smooth. Transfer to a glass measure or small heatproof pitcher and cool slightly, about 5 minutes.

　　

Step 2

Divide ice cream among 4 bowls, then top each serving with some banana slices and 3 tablespoons peanut butter sauce. (You will have some sauce left over.)

　　Cooks' note:

　　Sauce keeps, cooled completely, uncovered, then chilled in an airtight container up to 1 week. Reheat before using.