Peanut Butter And Butterscotch Fondue Recipes
PEANUT BUTTER FONDUE
This decadent dessert fondue is incredibly rich and will satisfy both a sweet and salty craving. Serve with sliced bananas, apples, pound cake, angel food cake, or marshmallows.
Provided by Debra
Categories Appetizers and Snacks Dips and Spreads Recipes
Time 20m
Yield 6
Number Of Ingredients 7
Steps:
- Stir brown sugar, corn syrup, and butter together in a small saucepan over low heat until butter is melted and mixture is combined, about 5 minutes.
- Add peanut butter, evaporated milk, and marshmallows; cook, stirring constantly, until marshmallows are melted and mixture is smooth, 3 to 5 minutes more.
- Stir vanilla into peanut butter mixture, remove from heat, and transfer mixture to a fondue pot.
Nutrition Facts : Calories 279.4 calories, Carbohydrate 29.8 g, Cholesterol 16.3 mg, Fat 16.3 g, Fiber 1.3 g, Protein 7 g, SaturatedFat 5.7 g, Sodium 163.2 mg, Sugar 19.5 g
PEANUT BUTTER CHOCOLATE FONDUE
Steps:
- Whisk together the cream and sugar in a medium saucepan over low heat. When the cream is hot but not boiling, add the peanut butter and gently whisk until combined and smooth. Take off the heat. Whisk in the chocolate chips just until melted.
- Serve immediately with your desired dippers, such as pretzel rods, bananas, strawberries, dark chocolate or marshmallows. If the fondue breaks, try whisking in a couple of tablespoons of cold heavy cream at a time.
PEANUT BUTTER BUTTERSCOTCH FONDUE
Time 10m
Yield about 2 cups
Number Of Ingredients 5
Steps:
- 1. Into a large heavy sauce pan place 2 (11 ounce) packages of butterscotch chips and 3/4 C Half and Half.
- 2. Melt the mixture over medium low heat, stirring occasionally. Make sure you don't allow the temperature to get too high.
- 3. Remove from the heat and add 1 C smooth peanut butter, 1 tsp vanilla and a dash of salt. Stir until incorporated and smooth. Pour the mixture into a crock pot or fondue pot and serve immediately.
BUTTERSCOTCH FONDUE
Folks of all ages will enjoy dipping into a pot filled with this yummy concoction from our Test Kitchen. The combination of brown sugar, sweetened condensed milk and toffee bits has lovely flavor. Use it to cap off a meal...or serve it as a sweet snack.
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 4 cups.
Number Of Ingredients 8
Steps:
- In a large saucepan, combine the butter, brown sugar, milk, corn syrup and water. Cook and stir over medium heat until smooth. Remove from the heat. Stir in toffee bits and vanilla. Keep warm. Serve with cake and fruit.
Nutrition Facts : Calories 156 calories, Fat 5g fat (3g saturated fat), Cholesterol 13mg cholesterol, Sodium 73mg sodium, Carbohydrate 29g carbohydrate (26g sugars, Fiber 0 fiber), Protein 1g protein.
CHRISTMAS VACATION PEANUT BUTTER FONDUE
Enjoy delightful fondue made with peanut butter, sugar and honey that's ready in 15 minutes.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 15m
Yield 6
Number Of Ingredients 5
Steps:
- Heat brown sugar, half-and-half and honey to boiling in 2-quart saucepan over medium heat, stirring occasionally.
- Stir in peanut butter until smooth. Pour into fondue pot or individual serving bowls. Dip assorted cakes, candies and fruit into fondue.
Nutrition Facts : Calories 320, Carbohydrate 33 g, Cholesterol 5 mg, Fiber 2 g, Protein 8 g, SaturatedFat 4 g, ServingSize 1/4 Cup, Sodium 160 mg
BUTTERSCOTCH FRUIT FONDUE
If ever you've - lazily, guiltily - bought ready peeled, sliced, cubed fruit from the supermarket and then wondered why you bothered, as you get home to discover the fruit is brightly hued but dimly flavored, this is the solution. Anything, frankly, dunked into a butterscotch sauce tastes good, and this is a fabulous everyday or even party pudding. I own up, some fruits come out of a cellophane box, the mango ready cubed, the melon ready sliced, but mostly I make this for the children using bananas and pears I have actually managed to peel and slice myself. The strawberries you don't even need to hull: Their stalks are useful to lower the berries into the molton fondue. I give everyone - here just the two of us - a little cup of fondue for their own individual dipping. It does mean you make more sauce than is needed, but gets around the shared spit and saliva issue. Or you could make half the amount and pour over a cubed mix of pineapple, papaya, mango. Either way, you don't want the butterscotch fondue too fiercely hot, not least because it will be too runny. If you make it before you sit down to eat altogether, it should be just about perfect by the time you reach pudding. I am also pretty keen on this cold, spooned straight from the cup. You could subsitute dark corn syrup for the golden syrup, but I'm afraid it doesn't have the viscosity or flavor. Since you can now get Lyle's Golden Syrup sent to you from Amazon Gourmet, I don't feel bad recommending the less familiar ingredient.
Provided by Nigella Lawson : Food Network
Categories dessert
Time 15m
Yield 2 servings
Number Of Ingredients 7
Steps:
- Melt the sugars, syrup and butter in a saucepan and boil for 5 minutes.
- Add the cream and vanilla, stirring together, and then take off the heat.
- Divide the sauce between two cups or small bowls, and then arrange the fruit on 2 saucers or on a plate, as you see fit.
WARM BUTTERSCOTCH PEANUT BUTTER FONDUE DIP
This dip is served warm and is similar to a fondue. Perfect for an appetizer or for dessert. I have yet to meet a single person who didn't like this dip.
Provided by Big Sexys Recipes
Categories < 30 Mins
Time 20m
Yield 4 cups, 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Warm milk in a saucepan on medium heat.
- add all morsels to milk and mix until smooth, about 10 minutes.
- Remove from heat and whisk in peanut butter until smooth.
- Stir in Boiling water.
- Serve immediately or keep in small crockpot.
- Dip Apple Slices, Pretzel Rods, Marshmallows and even cooked bacon!
Nutrition Facts : Calories 1247.2, Fat 79.3, SaturatedFat 45.1, Cholesterol 4.6, Sodium 453.3, Carbohydrate 119.3, Fiber 3.9, Sugar 113, Protein 21.1
BUTTERSCOTCH DESSERT FONDUE
As a change from the more traditional chocolate fondue, try this rich, buttery version. You can make it in advance, refrigerate it and reheat when ready to serve.
Provided by Taste of Home
Categories Desserts
Time 20m
Yield About 1 cup.
Number Of Ingredients 6
Steps:
- In a small saucepan, combine the brown sugar, corn syrup, cream and butter. Bring to a boil over medium heat, stirring occasionally. Reduce heat to medium-low; cook for 5 minutes. Remove from heat; stir in vanilla. Transfer to a fondue pot and keep warm. Serve with fruit.
Nutrition Facts :
PEANUT-BUTTERSCOTCH FONDUE
Make and share this Peanut-Butterscotch Fondue recipe from Food.com.
Provided by dicentra
Categories Dessert
Time 25m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- In a medium saucepan, warm the milk over medium heat. Add the butterscotch morsels and cook, stirring, until smooth, about 10 minutes; remove from heat.
- Whisk in the peanut butter until smooth. Stir in the boiling water.
- Serve the fondue warm with the bacon, apples, pretzel rods and marshmallows for dipping.
Nutrition Facts : Calories 1247.2, Fat 79.3, SaturatedFat 45.1, Cholesterol 4.6, Sodium 453.3, Carbohydrate 119.3, Fiber 3.9, Sugar 113, Protein 21.1
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