Best Peanut Butter Fudge Sauce Recipes

CHOCOLATE PEANUT BUTTER BARS WITH HOT FUDGE SAUCE

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.

PEANUT BUTTER FUDGE SAUCE

Steps:

• In a 2 quart microwaveable bowl, combine corn syrup, peanut butter, and cream.
• Microwave on HIGH for 1-1/2 minutes, until boiling.
• Add chocolate chips and stir till melted.
• Cool and store in fridge.
• Warm up to serve over ice cream.

BROWNIE SUNDAE ON A STICK WITH PEANUT BUTTER FUDGE SAUCE

Steps:

• 1. In a medium saucepan, whisk together whipping cream, brown sugar, honey and cocoa powder until smooth. Set over medium-high heat and bring to a boil, whisking continuously. Reduce heat and simmer gently, stirring occasionally, for 5 minutes.
• 2. Remove from heat and whisk in peanut butter, bittersweet chocolate, vanilla and salt.
• 3. Thread each skewer with a brownie, strawberry and banana slice. Scoop ice cream into 6 dishes and top with two skewers. Drizzle sauce over sundae kebobs and garnish with peanuts.
• Tip: Peanut Butter Fudge Sauce can also be a replacement for traditional chocolate fondue, to be served with your favourite fruits.

FUDGE PIE WITH PEANUT BUTTER SAUCE FOR VALENTINE'S DAY

Steps:

• Fudge Pie:.
• Combine chocolate wafer crumbs and 1/3 cup melted butter. Press mixture firmly.
• on bottom and up sides of a 9" pie plate.
• Bake at 350, for 6-8 minutes.
• Beat 1/2 cup butter at medium speed using an electric mixer, until creamy.
• Gradually add sugar, beating mixture until.
• blended.
• Add eggs, one at a time, beating after each.
• addition.
• Stir in melted chocolate morsels and vanilla.
• Add flour beating at low speed just until blended.
• Stir in 3/4 cup peanuts.
• Pour chocolate mixture into prepared crust.
• Bake at 350, for 28 minutes. Let cool on wire rack.
• Peanut Butter Sauce:.
• Combine brown sugar, butter, and corn syrup in a small heavy saucepan. Bring to a boil, stirring frequently.
• Stir in peanut butter and whipping cream, and.
• cook 2 minutes.
• Gradually add 1/4 of hot mixture to egg, stirring constantly.
• Add to remaining hot mixture. Cook, stirring constantly, 1 minute or until mixture reaches 160 degrees.
• Remove from heat, and add vanilla.
• Let cool.
• To serve slice pie, and place 1 slice on prepared plate.
• Top with Peanut Butter Sauce, whipped topping and additional chopped peanuts.

PEANUT BUTTER CHOCOLATE FUDGE SAUCE

Steps:

• Combine chopped chocolate, cream, peanut butter and golden syrup in a microwave proof jug or saucepan.
• Heat gently on stovetop or in microwave, stirring occasionally, until chocolate is melted and ingredients combined.
• Pour sauce over ice cream and top with chopped roasted peanuts.
• Keeps well in a glass jar/bottle in the fridge for at least 2 weeks (if it lasts that long!).

FROZEN PEANUT BUTTER CHEESECAKE WITH FUDGE SAUCE TOPPING

Steps:

• In a large bowl beat the softened cream cheese until fluffy (about 3 minutes).
• Beat in condensed milk and peanut butter until smooth.
• Add in lemon juice and vanilla; beat until combined.
• Fold in the whipped cream.
• Pour into prepared crust.
• Drizzle with the chocolate fudge sauce and chopped peanuts (if using).
• Place in freezer and freeze until completely firm (about 5-6 hours).
• Keep frozen until ready to serve, remove from freezer about 5 minutes before slicing, then return to freezer.
• Delicious!