Easy Chocolate Peanut Butter Sauce Recipes

3 INGREDIENT CHOCOLATE PEANUT BUTTER SAUCE

Steps:

• In a small heavy-bottomed saucepan, combine chocolate chips, peanut butter, and butter. Turn on heat to low. This is important. You need to treat this sauce gently or it might scorch. Stir with a wooden spoon or heat resistant spatula until ingredients are melted and smooth. Sauce should be shiny. Add salt to taste.
• Pour sauce into a small jam jar. Allow to cool. Sauce will harden.
• To serve warm: remove desired amount of sauce from jar. Place in a small bowl. Warm in microwave on low setting for 30 seconds. Stir. Return to microwave if sauce isn't warm.
• Store sauce in the refrigerator for up to one month.

PEANUT BUTTER HOT FUDGE SAUCE

Steps:

• Add chocolate chips and peanut butter to blender.
• Over medium heat, bring butter, corn syrup, and evaporated milk to a gentle boil in a saucepan. Occasionally stir while bringing it to a boil.
• Remove from heat and add vanilla and a dash of salt. Stir.
• Pour butter mixture over chocolate chips and peanut butter in blender.
• Blending hot liquids can be a bit tricky although I've never had a problem blending my hot fudge. You might want to hold a towel over the lid just in case!
• Blend on low speed for about 20-30 seconds or until chocolate chips are melted and peanut butter is incorporated. It doesn't take long!
• Pour into a jar. Serve immediately or store in the fridge for up to 2 weeks.

PEANUT BUTTER CHOCOLATE FONDUE

Steps:

• In a heavy saucepan, cook and stir the chocolate chips, sugar, milk and peanut butter over low heat until smooth. Transfer to a fondue pot and keep warm. Serve with banana slices and strawberries.

OUTRAGEOUS PEANUT BUTTER SAUCE

Steps:

• In a large bowl, combine the first six ingredients; fold in candy. Transfer to jars. Cover and store in a cool dark place for up to 4 weeks., To serve, cook and stir in a small saucepan over medium-low heat until heated through. Serve with ice cream.

CHOCOLATE-PEANUT SUNDAE SAUCE

Steps:

• Bring 1 cup water to boil in medium saucepan over medium heat. Whisk in sugar and cocoa powder. Whisk constantly until bubbles form around edge of pan. Simmer until sauce thickens slightly, whisking occasionally, about 3 minutes. Reduce heat to low and whisk in peanut butter. Simmer until sauce thickens and is smooth, whisking occasionally, about 3 minutes longer. Remove from heat; add vanilla. Cool slightly. (Can be made 1 week ahead. Cool completely, then cover and refrigerate. Transfer to small glass bowl. Reheat in bowl over saucepan of simmering water or in microwave.)