TIN ROOF SUNDAE BARS RECIPE - FOOD.COM
A Tin Roof Sundae is my all time favorite to order whenever I get a chance at an ice cream shop. This is a great substitute with some vanilla ice cream at home.
Total Time 42 minutes
Prep Time 10 minutes
Cook Time 32 minutes
Yield 36 bars
Number Of Ingredients 7
Steps:
- Heat oven to 350.
- Grease bottom only ox 13x9 pan.
- In large bowl combine brownie mix, hot water, oil and egg.
- Beat 50 strokes with spoon.
- Spread in pan.
- Bake 30 minutes.
- Remove from oven and spread with marshmallow cream.
- Sprinkle peanut over top.
- Top with candy bar sections.
- Return to oven for 2 minutes until chocolate is completely melted.
- Spread to cover.
- Cool completely.
- Cut into 36 bars.
Nutrition Facts : Calories 209, FatContent 12.1, SaturatedFatContent 2.4, CholesterolContent 6.3, SodiumContent 144.2, CarbohydrateContent 23.6, FiberContent 0.9, SugarContent 5.4, ProteinContent 3.6
HOT-TIN-ROOF SUNDAE RECIPE | BON APPÉTIT
Hot-Tin-Roof Sundae Recipe
Provided by Elizabeth Falkner
Yield 6 to 8 Servings
Number Of Ingredients 18
Steps:
- Stir first 4 ingredients in heavy medium saucepan over medium heat until sugar dissolves, occasionally brushing down pan sides with wet pastry brush. Increase heat and boil until syrup is deep amber, swirling pan occasionally, about 10 minutes. Turn off heat. Add cream and butter (mixture will bubble up). Stir until any caramel bits dissolve. Stir in salt and vanilla. Add chocolate; stir until melted and smooth. DO AHEAD Can be made 1 week ahead. Transfer sauce to medium bowl; cover and chill. Rewarm before using.
- Bring milk, 6 tablespoons cocoa nibs, sugar, and corn syrup just to boil in heavy medium saucepan over medium heat, stirring until sugar dissolves. Remove from heat; cover. Steep 20 minutes.
- Whisk egg yolks and cornstarch in medium bowl until blended; gradually whisk in warm milk mixture. Return custard to same saucepan. Cook over medium heat, stirring constantly, until custard thickens and just begins to boil, 2 to 3 minutes. Strain custard into large bowl; discard nibs. Whisk in cream and coarse salt. Chill custard until cold.
- Process custard in ice cream maker according to manufacturer's instructions. Transfer to container; mix in remaining 6 tablespoons cocoa nibs. Cover and freeze at least 6 hours and up to 2 days.
- For each sundae, place 2 scoops ice cream in short tumbler; spoon warm sauce over. Sprinkle with Chili-Lime Peanuts.
- *Bits of shell-roasted cocoa beans; available at many specialty foods stores and from chocosphere.com.
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Do you know how tin roof ice cream got its name? Neither do I. Nor does anyone, it seems. I've tried to find out but have always come up empty-handed. I do know that it's one of my favorite ice cream combinations, and I guess I need to be content with that. Tin roof sundaes are traditionally made of vanilla ice cream topped with chocolate sauce and a scattering of red-skinned Spanish peanuts. I couldn't resist using chocolate-covered peanuts instead and folding them into the ice cream, where they become embedded between layers of fudge ripple.
From epicurious.com
Reviews 3.9
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Reviews 3.9
- Fold the peanut pieces into the frozen ice cream as you remove it from the machine, and layer it with Fudge Ripple.
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Tin roof ice cream is made with milk, vanilla, cream as well as red-skinned peanuts. Moreover, it is covered with chocolate sauce, which enhances not only its taste but also its texture. If you can go one step ahead and use chocolate-covered peanuts. You can also fold in the chocolate sauce to make a delicious fudge ripple.
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Total Time 50 minutes
Category Breakfast
Cuisine American
Calories 397 kcal per serving
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Reviews 5
Total Time 30 minutes
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