Special equipment: a squeeze bottle
Bring a saucepan of water to a simmer. Stir together the peanut butter, coconut oil, confectioners' sugar and salt in a large stainless steel bowl and set it over the saucepan.
Stir intermittently, allowing the mixture to heat until it is melted and smooth. Stir in the vanilla. Let cool briefly, then transfer to a squeeze bottle. Store at room temperature; do not cool or freeze. Squeeze over ice cream and it will harden into a firm shell.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of Sweet Ritual, Austin