Peanut Butter And Chocolate Sauce Recipes

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PEANUT BUTTER-FILLED CREPES WITH WARM CHOCOLATE SAUCE



Peanut Butter-Filled Crepes with Warm Chocolate Sauce image

Look out Mr. Reese because here comes an easy-to-make, decadent version of the peanut butter cup. Lightly sweetened and delicate peanut butter filling spread over a easy-to-make crepe and topped with melted milk chocolate chips. The crepes are easily rolled or folded for a 'suzette' style presentation.

Provided by LucasvilleGourmet

Categories     100+ Breakfast and Brunch Recipes     Crepes

Time 2h10m

Yield 12

Number Of Ingredients 12

1 cup all-purpose flour
4 eggs
½ cup milk
½ cup cold water
2 tablespoons butter, melted
1 cup smooth peanut butter, at room temperature
3 tablespoons confectioners' sugar
½ teaspoon vanilla extract
½ teaspoon rum-flavored extract
1 ⅓ cups milk chocolate chips
¾ cup 18% cream, at room temperature
½ teaspoon vanilla extract

Steps:

  • Blend flour, eggs, milk, cold water, and butter together in a food processor or blender until smooth, about 30 seconds. Scrape batter off the sides with a rubber spatula and blend 15 seconds more. Place batter in the refrigerator, at least 1 hour.
  • Beat peanut butter in the bowl of a stand mixer using the paddle attachment until smooth and creamy. Beat confectioners' sugar, 1 tablespoon at a time, into creamed peanut butter, mixing well after each addition. Add 1/2 teaspoon vanilla extract and rum-flavored extract and mix well. Store peanut butter filling in an air-tight container until 30 minutes before needed.
  • Heat a 10-inch non-stick skillet over medium-low heat. Remove the skillet from the burner; add a scant 1/4 cup batter to the center of the pan and swirl and tilt immediately to spread the batter evenly over the bottom of the skillet. Return the skillet to the heat. Cook crepe until edges appear slightly dry and pull away from the pan, about 1 minute. Gently slip a thin spatula under the crepe and gently flip. Cook the second side until lightly browned on the bottom, 45 to 60 seconds. Transfer crepe to a plate. Repeat until all the batter is used, separating each crepe with waxed or parchment paper.
  • Melt chocolate chips in the top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching. Mix cream and 1/2 teaspoon vanilla extract into the melted chocolate; cook, stirring frequently, until chocolate sauce is thickened, about 20 minutes.
  • Spread peanut butter filling over each crepe and drizzle warm chocolate sauce over filling. Fold crepe in half or roll crepe around filling for Suzette-style crepes.

Nutrition Facts : Calories 318.4 calories, Carbohydrate 25.9 g, Cholesterol 74.1 mg, Fat 20.9 g, Fiber 1.6 g, Protein 10.2 g, SaturatedFat 7.9 g, Sodium 171.5 mg, Sugar 14.4 g

PEANUT BUTTER HOT FUDGE SAUCE



Peanut Butter Hot Fudge Sauce image

Rich and creamy Peanut Butter Hot Fudge Sauce is just the thing to pour over vanilla ice cream! This recipe only has a few ingredients and comes together in just minutes making it a staple at our house!

Provided by Amy

Categories     Dessert

Time 10m

Number Of Ingredients 7

1/2 c. butter (no substitutes)
1 c. light corn syrup
1 c. evaporated milk
dash of salt
1 tsp. vanilla
1 1/2 c. chocolate chips (I used half semi sweet and half milk chocolate. Use whatever you have!)
1/2 c. creamy peanut butter

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.

CHOCOLATE PEANUT BUTTER BARS WITH HOT FUDGE SAUCE



Chocolate Peanut Butter Bars with Hot Fudge Sauce image

Categories     Chocolate     Dessert     Bake     Kid-Friendly     Peanut     Chill     Gourmet     Vegetarian     Pescatarian     Wheat/Gluten-Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Makes 8 generous servings

Number Of Ingredients 24

For chocolate layer
Vegetable oil for greasing pan
7 oz fine-quality bittersweet chocolate (not unsweetened), chopped
1 stick (1/2 cup) cold unsalted butter, cut into pieces
1/4 cup granulated sugar
1/4 teaspoon salt
3 large eggs, lightly beaten
1 teaspoon vanilla
1 cup salted dry-roasted peanuts (4 oz)
For peanut butter layer
4 oz cream cheese, softened
1/2 cup creamy peanut butter (not "natural")
3/4 cup confectioners sugar
1/4 teaspoon salt
1/2 cup chilled heavy cream
1 teaspoon vanilla
For hot fudge sauce
1/3 cup heavy cream
3 tablespoons light corn syrup
3 tablespoons packed brown sugar
2 tablespoons Dutch-process unsweetened cocoa powder
1/4 teaspoon salt
3 1/2 oz fine-quality bittersweet chocolate (not unsweetened), chopped
1/2 teaspoon vanilla

Steps:

  • Make chocolate layer:
  • Put oven rack in middle position and preheat oven to 350°F. Line a 9-inch square baking pan with foil, allowing 2 inches of foil to hang over 2 opposite ends of pan, and lightly brush foil (except overhang) with oil.
  • Melt chocolate with butter, sugar, and salt in a double boiler or a large metal bowl set over a pan of barely simmering water, whisking occasionally, until smooth. Remove top of double boiler or bowl from heat and whisk in eggs and vanilla, then stir in peanuts.
  • Pour batter into baking pan and bake until set and edges are slightly puffed, about 15 minutes. Transfer cake in pan to a rack to cool completely.
  • Make peanut butter layer:
  • Beat cream cheese, peanut butter, confectioners sugar, and salt in a bowl with an electric mixer at medium speed until combined well, about 4 minutes.
  • Beat cream with vanilla in a bowl with cleaned beaters at medium-high speed until it just holds stiff peaks, then gently fold into peanut butter mixture until just combined.
  • Spread mixture evenly on top of chocolate layer and freeze, pan covered with foil, until firm, about 2 hours.
  • Make hot fudge sauce:
  • Bring cream, syrup, sugar, cocoa, salt, and chocolate to a boil in a 1-quart heavy saucepan over moderate heat, stirring until chocolate is melted. Reduce heat and simmer, stirring frequently, until thickened, about 3 minutes, then remove from heat. Stir in vanilla until incorporated. Cool sauce to warm.
  • To serve:
  • Carefully lift cake from pan by grasping overhang. Trim 1/4 inch from edges of cake and discard, then cut into 8 bars. Peel off foil and serve bars with sauce.

CHOCOLATE PEANUT BUTTER SAUCE



Chocolate Peanut Butter Sauce image

Yummy! Wonderful versatile sauce, served with ice cream, pudding, parfaits, trifle, cakes, waffles & pancakes, or as a dip...with bananas or marshmallows.

Provided by Baby Kato

Categories     Sauces

Time 15m

Yield 3 cups, 4-6 serving(s)

Number Of Ingredients 5

4 ounces semi-sweet chocolate baking squares, chopped
4 tablespoons creamy peanut butter, good quality
28 ounces sweetened condensed milk, eagle brand
4 tablespoons 2% low-fat milk
2 teaspoons vanilla extract

Steps:

  • Place chocolate, peanut butter, sweetened condensed milk and 2% milk together in pot on medium heat stirring constantly until melted.
  • Remove the pan from heat and add the vanilla. Blend well, cool slightly -- best served warm.
  • Store any remaining sauce in the fridge.

3 INGREDIENT CHOCOLATE PEANUT BUTTER SAUCE



3 Ingredient Chocolate Peanut Butter Sauce image

Use creamy peanut butter for this recipe.

Provided by GlutenFreeBaking.com

Time 20m

Number Of Ingredients 4

1 cup semi-sweet chocolate chips ((6 ounces; 170 grams))
1/2 cup smooth peanut butter ((4 3/4 ounces; 134 grams))
1/2 stick unsalted butter ((4 tablespoons; 2 ounces))
salt, to taste

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.

EASY CHOCOLATE PEANUT BUTTER SAUCE



Easy Chocolate Peanut Butter Sauce image

This is wicked on ice cream, and keeps up to a 7 days tightly covered in the fridge. If you prefer a sweeter sauce, increase the sugar slightly.

Provided by Kittencalrecipezazz

Categories     Sauces

Time 8m

Yield 2 1/2 cups (approx)

Number Of Ingredients 5

1 cup water
2 cups sugar
1 cup sifted unsweetened cocoa powder
1/2 cup creamy peanut butter
1 1/2 teaspoons vanilla

Steps:

  • In a medium saucepan over medium heat, bring 1 cup water to a boil.
  • Whisk in cocoa powder and sugar; cook whisking constantly until the mixture forms bubbles around the edges of the pan.
  • Simmer until sauce thickens slighty, whisking constantly (this should take about 3-4 minutes).
  • Reduce heat to low and whisk in peanut butter; simmer until sauce thickens and is smooth (another 3 minutes longer).
  • Remove from heat and add in vanilla; cool slightly.
  • If not using immediately, cool completely and transfer to a glass bowl, cover and refrigerate.
  • Just rewarm slightly before using.

PEANUT BUTTER AND WHITE CHOCOLATE ICE CREAM SAUCE



Peanut Butter and White Chocolate Ice Cream Sauce image

Delish sauce that is great on anything! I use this as a topping for ice creams, cakes, pies, cream puffs, bread puddings, and so much more.

Provided by JeffGordonsNo1Fan

Time 15m

Yield 32

Number Of Ingredients 7

1 ¾ cups heavy whipping cream
¾ cup brown sugar
4 tablespoons unsalted butter, cut into pieces
1 (10 ounce) package peanut butter chips
¾ (12 ounce) package white chocolate chips
⅛ teaspoon salt
1 ¼ teaspoons real vanilla extract

Steps:

  • Heat cream in a saucepan over medium heat, stirring constantly, until just barely boiling. Add brown sugar and stir until it dissolves. Mix in butter until completely melted. Remove from the heat.
  • Stir in peanut butter chips and white chocolate chips and let sit until chips become very soft, about 3 minutes. Fold in chocolate until combined. Stir in vanilla and salt until smooth and well blended.

Nutrition Facts : Calories 162.6 calories, Carbohydrate 12.3 g, Cholesterol 23.3 mg, Fat 11.4 g, Protein 2.6 g, SaturatedFat 7.9 g, Sodium 44 mg, Sugar 11.3 g

PEANUT BUTTER DESSERT SAUCE



Peanut Butter Dessert Sauce image

This peanut butter sauce is a delicious dessert sauce for ice cream or bread pudding. Or drizzle warm peanut butter sauce over pound cake or biscuits.

Provided by Diana Rattray

Categories     Dessert     Sauces

Time 10m

Number Of Ingredients 5

1/2 cup smooth peanut butter
1/2 cup heavy whipping cream
2 tablespoons light corn syrup
1/4 cup light brown sugar (packed)
Serving Suggestion: over ice cream, pound cake, cheesecake, or favorite dessert

Steps:

  • Serve over ice cream, pound cake , cheesecake , or your favorite dessert, and enjoy.

Nutrition Facts : Calories 243 kcal, Carbohydrate 19 g, Cholesterol 22 mg, Fiber 1 g, Protein 5 g, SaturatedFat 7 g, Sodium 114 mg, Sugar 15 g, Fat 18 g, ServingSize 6 servings (1 cup), UnsaturatedFat 0 g

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