CHOCOLATE PEANUT BUTTER SAUCE
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
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.
EASY CHOCOLATE PEANUT BUTTER SAUCE
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
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.
FLUFFY CHOCOLATE-PEANUT BUTTER SUNDAES
Steps:
- For the chocolate-peanut butter sauce: Warm the heavy cream in a small saucepan over medium heat until it begins to simmer. Place the chocolate chips and peanut butter in a medium bowl. Pour the warm cream over and allow to sit for 1 minute. Whisk until smooth. Set aside to cool slightly.
- For the toppings: Using a hand-held mixer, whip the heavy cream and confectioners' sugar on high speed in a medium bowl until stiff peaks form. Using a rubber spatula, quickly fold in the marshmallow cream.
- To make the sundaes, put 1 scoop of ice cream into each of 4 sundae bowls. Top each scoop with some of the Chocolate-Peanut Butter Sauce and a dollop of the Marshmallow Whipped Cream. Garnish with sprinkles, crushed cookies or crostini, as desired.
CHOCOLATE-PEANUT SUNDAE SAUCE
Categories Sauce Chocolate Nut Dessert Peanut Bon Appétit Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Tree Nut Free Soy Free Kosher
Yield Makes about 2 1/2 cups
Number Of Ingredients 5
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.)
CARAMEL CREAM PUFFS WITH CHOCOLATE-PEANUT BUTTER SAUCE
Enjoy these light, creamy puffs topped with chocolate and peanut sauce - a delicious dessert.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 3h30m
Yield 8
Number Of Ingredients 18
Steps:
- In 3-quart saucepan, mix 1/2 cup granulated sugar and 2 tablespoons water with wooden spoon. Heat over medium-high heat 5 to 7 minutes, without stirring, until sugar turns dark golden brown and just begins to smoke. (Do not allow to burn.)
- Immediately add 2 cups whipping cream, stirring constantly with wooden spoon. (Be careful-mixture will bubble furiously and be very hot.) Reduce heat to low. Stir constantly until any lumps of sugar melt. When mixture is smooth, remove from heat and add vanilla. Pour into large bowl. Cover and refrigerate at least 2 hours or until cold.
- Adjust oven rack to lowest position. Heat oven to 400°F. Line cookie sheet with cooking parchment paper if desired.
- In heavy 3-quart saucepan, heat 3/4 cup water, 6 tablespoons butter, 2 teaspoons granulated sugar and the salt to boiling over medium heat. Quickly stir in flour. Mixture will form a sticky paste. Cook about 1 minute, stirring vigorously, until mixture is stiff and smooth and forms a ball. Remove from heat.
- Add 1 of the eggs and stir vigorously with spoon until smooth (it will look like the egg will not blend in, but keep stirring and it will). Once egg is blended, add remaining egg and the egg white. Stir vigorously until dough is smooth and thick.
- Spoon about 3 tablespoons dough into a mound on parchment-lined or ungreased cookie sheet. The mound should be about 2 inches wide and 1 1/2 inches high (you can also use pastry bag to pipe dough into mounds). Repeat with remaining dough, making 8 equal mounds placed at least 2 inches apart. If the mounds have peaks, wet your fingertips and smooth them down.
- Bake dough 35 to 40 minutes or until puffs are very crisp and dark golden brown. Cool puffs on wire rack, about 30 minutes.
- Meanwhile, in 2-quart saucepan, heat brown sugar, 1 tablespoon butter and the corn syrup over medium heat, stirring constantly, until brown sugar melts and mixture bubbles. Add 1/2 cup whipping cream and stir until brown sugar dissolves and cream simmers. Remove from heat and stir in bittersweet and unsweetened chocolates until smooth. Stir in peanut butter.
- Beat cold cream mixture with electric mixer on high speed until stiff peaks form.
- Use serrated knife to cut each cream puff in half horizontally. Divide whipped cream evenly among puffs and replace tops. Place cream puffs on serving plates and spoon sauce over tops.
Nutrition Facts : Calories 550, Carbohydrate 38 g, Cholesterol 165 mg, Fat 6 1/2, Fiber 2 g, Protein 7 g, SaturatedFat 23 g, ServingSize 1 Serving, Sodium 180 mg, Sugar 26 g, TransFat 1 1/2 g
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