Nut & Caramel Dessert Kabobs
Yield
4 servingsPrep
15 minCook
7 minReady
25 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | slices |
pound cake
frozen, thawed, 1 inch thick each |
*
|
| ¼ | cup |
peanut butter
creamy |
|
| ¼ | cup |
peanuts
chopped |
|
| 2 | small |
nectarines
cut in fourths |
|
| 1 | medium |
bananas
diagonal cut 1inch thick |
|
| 1 | tablespoon |
lemon juice
|
|
| ½ | cup |
caramel ice cream topping
|
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | slices |
pound cake
frozen, thawed, 1 inch thick each |
*
|
| 59 | ml |
peanut butter
creamy |
|
| 59 | ml |
peanuts
chopped |
|
| 2 | small |
nectarines
cut in fourths |
|
| 1 | medium |
bananas
diagonal cut 1inch thick |
|
| 15 | ml |
lemon juice
|
|
| 118 | ml |
caramel ice cream topping
|
* |
Directions
Heat grill.
Cut each cake slice into 6 cubes.
Spread peanut butter (or cream cheese) lightly on 2 opposite sides of cake cubes.
Dip coated sides in peanuts.
In medium bowl, toss nectarine pieces and banana chunks with lemon juice.
Thread 3 cake pieces, 2 nectarine pieces and 2 banana chunks alternately on each of 4 (12-14 inch long) skewers.
Heat caramel topping in small saucepan until warm.
When ready to grill, brush kabobs with caramel topping.
Place kabobs on gas grill over medium heat or charcoal grill 4 to 6 inches from medium coals.
Cook 4 to 7 minutes or until well heated, turning and brushing with caramel topping.
Serve warm.
BROILER METHOD: Prepare recipe as above.
Place kabobs on broiler pan; broil 4 to 6 inches from heat, for 4 to 6 minutes or until well heated, turning and brushing with caramel topping.
Serve warm.
