"Everything But The Kitchen Sink" Sundaes

1. 1

   Caramel sauce: Heat the sugar in a heavy saucepan over low heat, stirring occasionally for about 7 minutes.

2. 2

   It will slowly turn golden brown.

3. 3

   Carefully whisk in the whipping cream.

4. 4

   Add butter and vanilla extract and cook for 1 more minute.

5. 5

   Can be stored up to 2 weeks, if covered tightly and refrigerated.

6. 6

   Scoop ice cream into 4 ice cream sundae bowls.

7. 7

   Top with the crushed cookies, chocolate chips, chopped pecans and caramel sauce.

* Per serving · 4 servings · Values may vary.

No additional tips available.