Ingredients
- Butter Pecan:
- 4 Tbsp Butter
- 1/2 cup Pecan Halves
- 1 cup firmly packed Brown Sugar
- 1 cup Whip
- Caramel Sauce:
- 1 cup Sugar, divided
- 1 cup Heavy Cream
- 1 Tbsp Butter
- 1 tsp Vanilla Extract
- Chocolate Peanut Butter Sauce:
- 1 1/2 cups confectioner's Sugar
- 2-3 Tbsp Peanut Butter
- 2 Tbsp Milk
- 4 1/2 tsp Instant Chocolate Pudding
- Strawberry Sauce:
- 1 bag Frozen Strawberries (about 3 cups)
- 1 Tbsp Lemon Juice
- 1 cup Sugar
- pinch Salt
- 1 Tbsp Cornstarch, dissolved in 1 Tbsp Water
Preparation
Step 1
Butter Pecan:
In a medium saucepan over low heat, stir the butter and pecans together until the pecans begin to brown. Stir in the brown sugar and whip. Cook over a low flame, stirring constantly, until sugar is dissolved and sauce turns brown.
Caramel Sauce:
In a medium saucepan over low heat, cook 1/2 cup sugar until melted and caramelized. Add 1/2 cup sugar and heavy cream and stir until dissolved. Simmer without stirring until the syrup reaches 225. Remove from heat and stir in butter and vanilla. Allow to cool.
Chocolate Peanut Butter:
Using a mixer, mix together ingredients until smooth.
Strawberry Sauce:
In a small saucepan over medium heat, cook lemon juice, sugar, salt and strawberries until berries become soft and juicy. Add dissolved cornstarch. Puree with a blender or mash with a fork. Brink to a boil, stirring constantly. cook until soft and thick. Cool to room temperature.