Peanut butter lovers, you’re dreams have come true with this peanut butter hot fudge sauce.
Peanut butter is one of those ingredients that seems to make everything a million times better. When I was younger, I was so obsessed with peanut butter that I would try and make some myself when we ran out. Of course, all I was able to do was crush the peanuts using a bowl and random kitchen utensils until it eventually became kind of creamy. Of course, it was never good and I would end up feeding it to our dog. But gosh darn it, I tried!
Most days, my daughter and I have dinner with family. We are either with my sister and her kids, my mother, or some other relatives. On days when it is just the two of us, we have a tradition of going out to get FroYo. I’ve become quite the expert at crafting the perfect FroYo and one of my favorite sauces to add is a peanut butter hot fudge sauce. (along with the chocolate hot fudge, cheesecake bites, and brownie bits). I knew I needed to start making that peanut butter hot fudge sauce for us to have at home too. And the last hot fudge sauce I shared was this Bailey’s Hot Fudge Sauce which was years ago, so we are long overdue for another one here.
What You’ll Love About This Peanut Butter Hot Fudge Sauce
This hot fudge sauce is so quick and easy to make. It only requires a few ingredients and mixes up together in moments. It is sweet, but not cloyingly sweet with a deeply peanut buttery flavor. It is great for ice cream, or using as a dip with pretzels or even slathering on biscuits and pancakes. I’ve even swirled some into cheesecake. The versatility of this delicious sauce is staggering. Pro Tip: Substitute half of the white chocolate with peanut butter chips… or with chocolate chips for a chocolate peanut butter hot fudge sauce!
- 14 oz sweetened condensed milk
- 1/2 cup heavy cream
- 1 1/2 cups white chocolate (can also use a mix of white chocolate chips and peanut butter chips)
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1/3 cup creamy peanut butter
Add the ingredients to a saucepan and heat on medium low. Stir constantly until all the ingredients are well mixed.
Store in an airtight container.
Reheat in the microwave using 45 second intervals, mixing well between each interval. If it does not seem to thin enough to pour, add a few tablespoons of cream, stir, and heat in the microwave again.
Will keep for up to two weeks in an airtight container in the refrigerator.