Hibachi Banana & Cashew Sundaes

Directions

1. Melt chocolate chips in double boiler or mixing bowl set over saucepan of simmering water, stirring frequently. Stir in heavy cream and simmer, stirring frequently, until chocolate is thickened and smooth. Remove from heat.
2. Arrange cashews on plate. Partially dip bananas in chocolate mixture, allowing excess to drip off, then evenly coat bananas with cashews. Arrange bananas on waxed paper and let stand until chocolate hardens. Thread bananas onto wooden skewers; freeze until ready to serve.
3. Mix espresso powder with hot water in small bowl until dissolved. Stir espresso liquid and butter into chocolate mixture until thickened and smooth, heating if needed.
4. Evenly arrange 3 scoops Breyers® Caramel Praline Crush Ice Cream in each banana-split-style serving dish. Arrange 2 banana skewers in each, then evenly drizzle with warm espresso chocolate sauce. Garnish with whipped cream, raspberries and mint.