Nutrition Facts

Serving Size 255 g

(Approx. 6 Servings)

Amount Per Serving

Calories	640	Calories From Fat	310

% Daily Value*

Total Fat 34 g	52%

Saturated Fat 15 g	75%

Trans Fat 0.0 g

Cholesterol 95 mg	32%

Sodium 320 mg	13%

Total Carbohydrate 69 g	23%

Dietary Fiber 2 g	8%

Sugars 59 g

Protein	14 g

Vitamin A 2%	•	Iron 6%

Vitamin C 8%	•	Calcium 6%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.

The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Chocolate Chunk Pecan Cookie Sundae with Citrus Caramel

Prep Time

15 minutes

Cook Time

N/A

Total Time

15 minutes

Serves

6 People

Ingredients

Recipe makes 6 Servings

1 cajeta

1/2 Tsp kosher salt

3/4 cup(s) fresh squeezed grapefruit juice, plus more as needed to thin caramel

6 Gourmet Chocolate Chunk Pecan Cookies

12 scoops of vanilla ice cream, or your favorite ice cream

1/2 cup(s) toasted, salted almonds, crushed, plus more as needed

1 can of whipped cream, plus more as needed

1 jar of maraschino cherries, plus more as needed

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Instructions

In a bowl combine cajeta, salt, and grapefruit juice. Whisk well to combine. (If too thick, thin with 1 tablespoon of grapefruit juice at a time.) Set aside.

To build a sundae, place a cookie in the bottom of a single serve bowl and top with a scoop of ice cream.

Drizzle with a little citrus caramel, and add crushed almonds and whipped cream.

Place a cherry on top and serve immediately.

Repeat this process for each cookie sundae or build into one large sundae.

Chef's Note: For a warm caramel drizzle, place a little citrus caramel in a glass bowl and microwave 20 to 30 seconds before drizzling over ice cream.