Ingredients:
2 Cups Of Hershey's Chocolate Syrup
1/8 Cup Of Crushed Salted Peanuts
1/8 Cup Of Crushed Salted Pecans
3 Tablespoons Of Rainbow Sprinkles
Information:
Serving Size 8
190 Calories Per Serving
5 Grams Of Fat
Preparation Instructions:
Tyrone from Detroit Michigan was kind enough to send my staff this cold chocolate syrup topping recipe. The recipe is very simple and easy to whip up. For step one take out a small sealable mixing bowl. Pour into this bowl the Hershey's chocolate syrup. Next you will want to crush your salted peanuts and salted pecans, and then whisk them into the chocolate syrup until they are evenly dispersed. For the next step, whisk in the rainbow sprinkles. After all of these ingredients are well mixed, you will then want to place a lid on the bowl, and then slide it into the refrigerator to chill for roughly two to four hours. The cold chocolate syrup topping will keep for roughly two weeks as long as it stays chilled. Each time that you dish out some ice cream, place a couple of tablespoons of this topping on it. You can also spread the topping on banana slices, apple wedges, graham crackers, muffins, pineapple chunks, or even on buttered toast.
