Friendlys Peanut Butter Sauce Recipes

PEANUT BUTTER SAUCE FOR ICE CREAM (FRIENDLY'S COPYCAT)

Steps:

• Melt 1 cup REESE'S Peanut Butter Chips with milk and whipping cream in medium saucepan over low heat, stirring constantly, until mixture is smooth.
• Stir in 1/4 teaspoon vanilla extract.
• Cool to room temperature.

FRIENDLY'S PEANUT BUTTER SAUCE RECIPE - (4.6/5)

Steps:

• Combine all ingredients (except peanut butter) in a saucepan stirring constantly until all ingredients are dissolved. Let the mixture cool completely then add the peanut butter and stir well. It will look like a mess, but keep stirring and it will turn out smooth and still have the grain texture...just like Friendly's!

KID-FRIENDLY PEANUT SAUCE

Steps:

• Blend peanut butter, vinegar, soy, sesame oil, honey, and 3/4 cup warm water in a blender until smooth. Add salt to taste, if desired.
• Do Ahead
• Sauce can be made 2 weeks ahead. Transfer to an airtight container and chill.

OUR VERY FAVORITE HOMEMADE PEANUT SAUCE RECIPE

Steps:

• Set a medium saucepan over low heat. Add the peanut butter, coconut milk, garlic, and water. Cook, stirring occasionally, until the peanut butter has melted and the ingredients meld when stirred with a whisk. Be sure to keep just below a simmer - don't let the sauce boil.
• Add the soy sauce, brown sugar, and curry powder. Stir to combine. Let simmer - just barely! - and then remove from heat.
• Taste and add a pinch or two of salt if you wish. Serve as desired.

THAI PEANUT BUTTER SAUCE

Steps:

• Combine all ingredients in a large bowl and stir well. Transfer to a serving bowl and spoon over seafood of your choosing.

PEANUT BUTTER ICE CREAM TOPPING

Steps:

• Mix together the white sugar and water in a small saucepan over high heat and bring to a boil; boil for one minute. Remove from heat and stir in the peanut butter until melted well blended. Pour the warm sauce over ice cream to serve.

PEANUT BUTTER SAUCE

Steps:

• In a small saucepan, combine ingredients; cook over medium heat, stirring, until melted and incorporated, about 4 minutes. Continue cooking until sauce is smooth and sugar has dissolved; remove from heat. Avoid cooking too long or sauce will become very thick. Cool sauce slightly before using, or store, covered, in the refrigerator up to 2 weeks. Before serving, reheat in a saucepan; thin, if necessary, by adding up to 2 tablespoons cream.