Best Chocolate Peanut Sundae Sauce Recipes
CHOCOLATE PEANUT BUTTER FUDGE SUNDAE
I've saved this to last, and for good reason: it is the ultimate ice cream sundae. Obviously, if you're not a peanut-eater, it won't be for you, but for everyone else it is the stuff of dreams. Last time I made this sauce, I nearly had to make another batch, I'd eaten so much before even getting the ice creams out of the freezer. Talking of which, obviously you should choose whichever flavors of ice cream you want. Even if you are reduced to just plain old, same old vanilla, you have a party right here. I made a jar of this for a friend to take home for her supper recently. As soon as she'd had it she sent a text saying "Bottle that sauce, make millions". Well maybe, but until then, here's the recipe:
Provided by Nigella Lawson : Food Network
Categories dessert
Time 10m
Yield 4 servings for very lucky people
Number Of Ingredients 8
Steps:
- Put all the sweetened condensed milk, chocolate chips, and peanut butter into a saucepan and put it on the heat to melt, stirring occasionally. In about 2 minutes you should have your sauce ready. When everything has melted add 3 to 4 tablespoons of boiling water to thin the sauce.
- Get out 4 sundae glasses and put a scoop of toffee or caramel ice cream in each, followed by 1 of the chocolate and then another of vanilla.
- Pour over some chocolate peanut butter fudge sauce and sprinkle with salted peanuts.
- Stick a chocolate cigar cookie in each sundae glass, hand them round and wait for people to weep with gratitude.
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.
PEANUT BUTTER SUNDAE SAUCE
My friends could eat this stuff by the gallon, I swear. Easy and quick to make, and it's great with chocolate or Moose Tracks ice cream. From the Eagle Brand condensed milk website. Preparation time includes cooking time.
Provided by Muffin Goddess
Categories Dessert
Time 10m
Yield 2 cups
Number Of Ingredients 5
Steps:
- Combine sweetened condensed milk and peanut butter in a heavy saucepan. Cook over low heat, stirring often, until thickened.
- Remove from heat. Stir in vanilla and optional peanuts and cinnamon (if using).
- Refrigerate leftovers.
- May be used as a dip for sliced apples, too.
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.)
PEANUT BRITTLE ICE CREAM SUNDAES WITH CHOCOLATE SAUCE
Categories Ice Cream Machine Chocolate Dairy Egg Dessert Freeze/Chill Frozen Dessert Peanut Bon Appétit Vegetarian Pescatarian Wheat/Gluten-Free Tree Nut Free Soy Free Kosher
Yield Serves 8
Number Of Ingredients 20
Steps:
- For Peanut Brittle:
- Lightly butter large baking sheet. Combine sugar, corn syrup and water in heavy medium saucepan. Stir over medium-low heat until sugar dissolves. Attach clip-on candy thermometer to side of pan. Increase heat to medium. Using wooden spoon, stir constantly but slowly until temperature reaches 300°F, occasionally brushing down sides of pan with wet pastry brush, about 20 minutes. Remove from heat; immediately add baking soda and stir until very foamy. Immediately stir in peanuts. Working quickly, pour out onto baking sheet. Cool completely. Coarsely chop peanut brittle. (Can be made 3 days ahead. Store in airtight container.)
- For Ice Cream:
- Combine milk and sugar in heavy medium saucepan. Scrape in seeds from vanilla bean; add bean. Stir over medium heat until sugar dissolves. Bring to boil. Remove from heat. Whisk yolks in medium bowl to blend. Gradually whisk in hot milk mixture. Return mixture to saucepan. Stir over medium-low heat until custard thickens and leaves path on back of spoon when finger is drawn across, about 2 minutes (do not boil). Strain into bowl. Whisk in cream. Chill.
- Process custard in ice cream maker according to manufacturer's instructions. Transfer to large container. Mix in 2 cups chopped peanut brittle. Cover and freeze. Reserve remaining brittle for garnish. (Can be made 3 days ahead. Keep frozen.)
- For Chocolate Sauce:
- Bring water and corn syrup to simmer in heavy medium saucepan. Reduce heat to low. Add both chocolates and stir until smooth. (Can be made 1 day ahead. Cover; chill. Rewarm over low heat.) Serve warm.
- Top ice cream with Chocolate Sauce, whipped cream and peanut brittle.
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