4 Servings 20 min Cook
1/2 Cup packed Brown Sugar
1 Tbsp Corn Syrups
3/4 Cup Peanut Butter
1/4 Tsp Salt
1 2/3 Cup Half And Half Cream
1 Cup Vanilla Ice Cream
2 Medium (7" to 7-7/8" long) Banana
1 Bar 1.4 oz Skor Toffee Ba
Peel bananas and cut crosswise into 1/4-inch thick slices.
Coarsely chop candy bar.
Bring half-and-half, brown sugar, corn syrup, and salt to a boil in a 2-quart heavy saucepan over moderately high heat, whisking until smooth.
Remove from heat and whisk in peanut butter until smooth.
Transfer to a glass measure or small heatproof pitcher and cool slightly, about 5 minutes.
Divide ice cream among 4 bowls, then top each serving with some banana slices and 3 tablespoons peanut butter sauce.
(You will have some sauce left over.