Peanut Butter Hot Fudge Sauce Recipe – quick and easy dessert topping. Perfect for ice cream, sundaes, cakes and cupcakes.
This sauce is perfect of my Mint Chocolate Chip Ice Cream or as a glaze on my Best Chocolate Bundt Cake.
PEANUT BUTTER FUDGE SAUCE
Every summer, as soon as the weather gets really warm and my family craves only ice cream for dessert, I make my Mom’s recipe for 10-Minute Hot Fudge Sauce. It is quick and easy to make and absolutely delicious! I use it not only on frozen treats but also as a filling and topping on cakes, cupcakes, trifles, you name it. This peanut butter version was my Hubby’s idea. One day, he suggested adding peanut butter to the sauce and I was completely sold on it! This sauce is what dessert dreams are made of. You have to try it!
HOW TO MAKE PEANUT BUTTER HOT FUDGE SAUCE?
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In a medium saucepan, combine brown sugar, cocoa powder, peanut butter, butter and half and half. Cook until all ingredients are combined and smooth.
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Remove saucepan from heat. Stir in vanilla.
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Cool sauce for 10 to 15 minutes, then pour into a container (like a glass jar). Cool completely. Cover. Store in fridge. Warm up and stir before use.
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The sauce will thicken as it cools. You can also store it where you keep caramel sauce and other dessert toppings.
Tips for making the best Peanut Butter Fudge Sauce:
- Aside from adding peanut butter to my go-to fudge recipe, I also used half and half in place of milk. It makes for a creamier and thicker sauce. Of course, feel free to use milk if that’s what you have on hand.
- If the sauce is too thick for your liking, add more half and half, going by tablespoons.
More Dessert Sauce Recipes:
If you like this recipe and make it, snap a photo and share it on INSTAGRAM! Tag me @crunchycreamysweet so I can check it out and leave a comment! 😀
Peanut Butter Hot Fudge Sauce
Ingredients
- 1/2 cup packed brown sugar
- 1/2 cup unsweetened cocoa powder
- 1/2 cup smooth peanut butter
- 4 Tbsp unsalted butter
- 3/4 cup half and half
- 1 tsp vanilla extract
Instructions
- In a medium saucepan, combine brown sugar, cocoa powder, peanut butter, butter and half and half. Cook over medium-low heat, stirring constantly. Do not boil. Cook until all ingredients are combined and smooth.
- Remove saucepan from heat. Stir in vanilla.
- Cool sauce for 10 to 15 minutes, then pour into a container (like a glass jar). Cool completely. Cover. Store in fridge.
- Warm up and stir before use.
- The sauce will thicken as it cools. You can also store it where you keep caramel sauce and other dessert toppings.
susan says
I made a big batch of this for my son and his girlfriend!! yummy!
Megan says
This is perfectly chocolaty.