Chocolate butternut sauce

Yield: 8 Servings

Measure Ingredient
1 cup Butter
1 pack (12-oz) semi-sweet chocolate chips
1 cup Coarsely chopped walnuts or pecans; toasted

Combine butter and chocolate chips in top of double boiler over simmering water. Heat until melted. Stir in nuts. Serve slightly warm over peppermint ice cream. (The chocolate sauce will harden slightly on the ice cream.) May be reheated in microwave. Yield: 8 to 10 servings.


From <Traditions:ATasteoftheGoodLife>, by the Little Rock (AR) Junior League. Downloaded from Glen's MM Recipe Archive, .

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