Best Hot Peanut Sauce Recipes

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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.

MONGOLIAN PEANUT BUTTER DIPPING SAUCE FOR CHINESE HOT POT



Mongolian Peanut Butter Dipping Sauce for Chinese Hot Pot image

Whether you are eating Sichuan Hot Pot, Mongolian Hot Pot or even Cantonese Hot Pot, this dipping sauce will add to the experience.

Provided by Member 610488

Categories     Sauces

Time 5m

Yield 4 serving(s)

Number Of Ingredients 6

1/2 cup peanut butter
1 tablespoon light soy sauce
1 tablespoon chili bean paste
2 teaspoons sugar
1/4 cup hot water
fresh cilantro

Steps:

  • Whisk together peanut butter, soy sauce, chili bean paste, sugar, and hot water in a mixing bowl. Spoon equal amounts of sauce into 4 small serving bowls and top with a heap of chopped cilantro. Give each guest a bowl of sauce and a bowl of white rice.

HOT PEANUT SAUCE



Hot Peanut Sauce image

This is great on rice noodles, as they are sweet and offer a good foil for the hot sauce. The hotness of this dish can be increased or decreased according to taste.

Provided by Dee Lowman

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes

Time 10m

Yield 6

Number Of Ingredients 6

4 tablespoons peanut butter
4 tablespoons hot water
2 tablespoons soy sauce
1 ½ tablespoons brown sugar
¼ teaspoon cayenne pepper
1 ½ teaspoons lemon juice

Steps:

  • In a small bowl combine peanut butter and water; mix until a smooth paste forms. Stir in soy sauce, then brown sugar, cayenne and lemon juice. Mix by hand until well combined and smooth.

Nutrition Facts : Calories 80 calories, Carbohydrate 6 g, Fat 5.5 g, Fiber 0.7 g, Protein 3.1 g, SaturatedFat 1.1 g, Sodium 351.7 mg, Sugar 4.4 g

STUFFED JOLOFF-SPICED CHICKEN WITH HOT PEANUT & TOMATO SAUCE



Stuffed joloff-spiced chicken with hot peanut & tomato sauce image

Dig out the peanut butter from the cupboard and use it to make a punchy sauce to accompany Diana Henry's stuffed joloff-spiced chicken

Provided by Diana Henry

Categories     Dinner

Time 3h

Number Of Ingredients 29

2 garlic cloves, roughly chopped
4 thyme sprigs, leaves picked and chopped
1 lime, zested and juiced (use ½ the juice for the butter, the rest for the stuffing)
½ tsp ground cinnamon
½ tsp ground ginger
35g butter, at room temperature
1.8kg whole chicken
15g unsalted butter
1 onion, finely chopped
75g white long grain rice, rinsed until the water runs clear
1 tbsp groundnut oil
125g sweet potato, peeled and cut into small cubes
2 garlic cloves, sliced
2cm piece ginger, peeled and finely grated
2 large plum tomatoes, roughly chopped
½ lime, juiced (from above)
1 tbsp groundnut oil
1 onion, finely chopped
3 garlic cloves, grated to a purée
3cm piece ginger, peeled and grated
1½ tsp curry powder
1 tsp ground coriander
150ml water or chicken stock
400g can cherry tomatoes
2 tsp soft light brown sugar (or to taste)
1-2 Scotch bonnet chillies (depending on how hot you'd like your sauce), pierced a few times and left whole
150g crunchy peanut butter
1 or 2 limes, juiced
green vegetables, to serve

Steps:

  • Make the joloff-spiced butter. Pound the garlic, some sea salt, the thyme and lime zest using a pestle and mortar, then add the spices and the butter and pound more. Add the lime juice gradually, then set aside.
  • To make the stuffing, heat the butter in a saucepan, add the onion and cook until soft. Add the rice and stir for 1 min, then add enough water to cover by about 2cm and bring to the boil. Boil until the surface of the rice looks 'pitted', then turn the heat down very low, cover and cook for 15 mins until the rice is almost cooked (it will cook further inside the chicken). Transfer to a mixing bowl and leave to cool. Heat the oven to 180C/160C fan/gas 4.
  • Heat the groundnut oil in a frying pan and cook the sweet potato until golden. Add the garlic and ginger and cook for another 2 mins, then add the tomatoes and season. Cook, stirring often, until the tomatoes are soft and the sweet potato is almost tender. Leave to cool, then tip into the bowl with the rice and add the lime juice.
  • Put the chicken in a roasting tin and carefully loosen the skin over the breast by gently pulling it up and inserting your fingers between the skin and the flesh. Push half of the butter in under the skin, spreading it out with your hands. Season the chicken inside, then spoon the rice stuffing right down into the cavity. Spread the rest of the butter over the top of the chicken, then season. Roast for 1 hr 20 mins. To check it's cooked, insert a skewer in where the thigh meets the body - the juices should run clear.
  • Meanwhile, to make the sauce, heat the oil in a saucepan and cook the onion until soft. Add the garlic, ginger and spices and cook for another 2 mins, then add the water or stock and the tomatoes. Season. Bring to the boil, add the sugar and the chillies, then turn down the heat and simmer gently for 30 mins. Add the peanut butter and cook, stirring, for another 12 mins. Add more water if it's too thick, then add the lime juice to taste and check the seasoning. You may want to add more sugar.
  • When it's cooked, leave the chicken to rest, covered with foil, for 15 mins, then serve with the peanut sauce and green vegetables on the side.

Nutrition Facts : Calories 692 calories, Fat 42 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 27 grams carbohydrates, Sugar 12 grams sugar, Fiber 6 grams fiber, Protein 48 grams protein, Sodium 0.8 milligram of sodium

HOT PEANUT SAUCE



HOT PEANUT SAUCE image

Categories     Sauce     Nut

Yield 1 cup

Number Of Ingredients 9

1/2 cup peanut butter, chunky or creamy
1/4 cup oriental sesame oil
2 tablespoons soy or tamari sauce
2 tablespoons rice wine vinegar
1 tablesoon minced fresh ginger
1 tablespoon minced fresh garlic (3 to 4 large cloves)
1 tablespoons finely chopped green onions
1 tablespoon oriental hot oil
1 tablespoon chopped fresh cilantro or parsley

Steps:

  • 1. In a large mixing bowl , using an electric mixer set on high, whip together peanut butter, sesame oil, soy sauce, rice vengar, ginger, garlic, green onions, hot oil, and cilantro until creamy in appearance. 2. Transfer to a small container, cover tightly , and store for up to 2 weeks in regrigerator. 3. Add to stir fried vegetables, pork, chicken, or noodles.

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