Best Peanut Butter 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.

PEANUT BUTTER ICE CREAM SAUCE



Peanut Butter Ice Cream Sauce image

Provided by Marcela Valladolid

Categories     dessert

Time 15m

Yield about 1 1/4 cups

Number Of Ingredients 4

1/2 cup creamy peanut butter
1/2 cup sweetened condensed milk
4 tablespoons (1/2 stick) unsalted butter, melted
1 teaspoon vanilla extract

Steps:

  • Mix the peanut butter and sweetened condensed milk in a small saucepan over low heat. Gradually stir in the butter. Continue to cook, stirring, until the sauce is smooth. Remove from the heat and stir in the vanilla.
  • Let the sauce cool; it will start to thicken as it cools. When ready to serve, heat the sauce in the microwave for a few seconds so it is easy to drizzle on top of your dessert of choice.

CHICKEN AND VEGETABLE STEW IN PEANUT BUTTER TOMATO SAUCE: MAFE



Chicken and Vegetable Stew in Peanut Butter Tomato Sauce: Mafe image

Provided by Food Network

Categories     main-dish

Time 1h45m

Yield 4 servings

Number Of Ingredients 14

1/4 cup peanut or vegetable oil
1 (3-pound) chicken, cut in eighths
1 large onion, chopped
1/4 cup tomato paste
1 teaspoon salt
1 large tomato, chopped
1/2 pound potato (1 large one)
1 small cabbage, cut in 1/2-inch pieces (or 6 Brussels sprouts)
1/2 pound carrots, peeled and cut into small chunks
1 small butternut squash, peeled and cut into 1/2-inch pieces (or 6 patty pans, cut in half)
3 tablespoons Thai or Vietnamese fish sauce
1/2 cup peanut butter or "tigadege" (roasted peanut paste)
1 Scotch bonnet pepper, whole, optional
Steamed white rice, for serving

Steps:

  • In a large pot, heat oil until hot and brown chicken pieces on all sides. Remove chicken temporarily.
  • In the same frying pan, add the onions and stir until soft and slightly brown. Add the tomato paste and salt, and stir well.
  • Add all the prepared vegetables and fish sauce to the pot. Return the chicken to the pot and add just enough water to cover. Bring to a boil, stir, and reduce heat to medium. Simmer for approximately 30 minutes. Check the vegetables to avoid overcooking, removing them in a bowl as they are done.
  • When all the vegetables are cooked and removed from the stew, add the peanut butter or "tigadege", 1 tablespoon at a time to make sure it is well dissolved in the broth. Add the Scotch bonnet pepper, if using and simmer until broth thickens, about 20 to 30 minutes.
  • Return all the vegetables to the pot and simmer 5 minutes more. Serve over white rice.

PEANUT BUTTER SAUCE CHICKEN



Peanut Butter Sauce Chicken image

An invention of mine to make use of some leftover chicken breasts. Its ingredients mainly belong to the Far-Eastern cuisine, but it also has a slight Latin twist and a Lebanese hint! ENJOY

Provided by Rita's treats

Categories     Meat and Poultry Recipes     Chicken

Time 25m

Yield 4

Number Of Ingredients 9

1 tablespoon sesame oil
½ teaspoon minced garlic
1 pinch salt
¼ cup pine nuts
2 cooked, boneless chicken breast halves, diced
1 tablespoon peanut butter
1 dash soy sauce
3 pickled jalapeno pepper slices, chopped
½ cup water

Steps:

  • Heat the sesame oil in a skillet over medium heat. Stir in the garlic and salt. Cook and stir 1 minute, then stir in the pine nuts, and cook until golden, about 5 minutes. Add the diced chicken breast, and cook a few minutes to reheat. Stir in the peanut butter, soy sauce, and jalapeno pepper until the peanut butter has melted. Pour in the water, and bring to a simmer. Cook and stir until the sauce has thickened, about 5 minutes more.

Nutrition Facts : Calories 171.3 calories, Carbohydrate 2.3 g, Cholesterol 27.6 mg, Fat 12.5 g, Fiber 0.7 g, Protein 13.2 g, SaturatedFat 2.3 g, Sodium 69.6 mg, Sugar 0.8 g

ROASTED CHICKEN THIGHS WITH PEANUT BUTTER BARBECUE SAUCE



Roasted Chicken Thighs With Peanut Butter Barbecue Sauce image

Peanut butter is the surprise guest in this spicy-sweet barbecue sauce, which cooks up in just 10 minutes. This versatile sauce, which adds nutty richness and depth, keeps for 2 weeks in the fridge and also freezes well. You'll have quite a bit: This recipe yields 2 cups of sauce. It's great to have on hand, doing double-duty as a sauce or a fantastic marinade for chicken or baby back ribs. (If allergies are a concern, substitute in almond butter for the peanut butter.) Serve with sautéed green beans, roasted broccoli or coleslaw.

Provided by Kay Chun

Categories     dinner, lunch, weekday, poultry, main course

Time 40m

Yield 4 servings

Number Of Ingredients 17

2 tablespoons canola oil
1/4 cup minced onion (about 1/4 medium onion)
2 tablespoons tomato paste
1/2 cup natural smooth peanut butter
1/4 cup low-sodium soy sauce
1/4 cup distilled white vinegar
2 tablespoons turbinado or light brown sugar
2 tablespoons unsulphured molasses
2 teaspoons Worcestershire sauce
1 1/2 teaspoons kosher salt
1 teaspoon black pepper
1/2 teaspoon smoked paprika
1/2 teaspoon cayenne
2 pounds boneless, skinless chicken thighs
2 tablespoons canola oil
3/4 cup barbecue sauce
Kosher salt

Steps:

  • Make the barbecue sauce: In a medium saucepan, heat oil. Add onion and cook over moderate medium heat, stirring occasionally, until softened, about 2 minutes. Add tomato paste and cook, stirring, until lightly caramelized and deepened in color, about 2 minutes. Whisk in the remaining ingredients and 6 tablespoons water. Simmer until flavors are combined, and the sauce is slightly thickened, about 5 minutes.
  • Make the chicken: Heat oven to 425 degrees. Set a rack over a rimmed baking sheet.
  • In a large bowl, combine chicken, oil and 1/4 cup of the barbecue sauce and season with salt. Toss to evenly coat and arrange on the rack. Roast, using a brush to baste with the remaining 1/2 cup sauce every 10 minutes, until the chicken is cooked through and deep golden in color, about 30 minutes. Serve with the leftover sauce on the side, or store sauce in the refrigerator for later use.

Nutrition Facts : @context http, Calories 757, UnsaturatedFat 31 grams, Carbohydrate 45 grams, Fat 40 grams, Fiber 3 grams, Protein 54 grams, SaturatedFat 7 grams, Sodium 1442 milligrams, Sugar 35 grams, TransFat 0 grams

THAI PEANUT BUTTER SAUCE



Thai Peanut Butter Sauce image

This is an easy to make version of Thai peanut sauce which uses ingredients that most everyone has on hand. It's great with grilled shrimp or fish.

Provided by sal

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes

Time 5m

Yield 8

Number Of Ingredients 7

⅓ cup hot water
⅔ cup peanut butter
⅓ cup soy sauce
2 tablespoons lemon juice
1 teaspoon cayenne pepper
¼ cup light corn syrup
¼ cup dry sherry

Steps:

  • Combine all ingredients in a large bowl and stir well. Transfer to a serving bowl and spoon over seafood of your choosing.

Nutrition Facts : Calories 169.7 calories, Carbohydrate 14.5 g, Fat 10.9 g, Fiber 1.5 g, Protein 6.1 g, SaturatedFat 2.3 g, Sodium 750.6 mg, Sugar 5.1 g

PEANUT BUTTER SUNDAE SAUCE



Peanut Butter Sundae Sauce image

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

1 (14 ounce) can sweetened condensed milk (NOT evaporated milk, I use fat-free with good results)
1/3 cup peanut butter (I use smooth, but chunky is fine if you prefer)
1/3 cup chopped peanuts (optional)
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon (optional)

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.

PEANUT BUTTER SAUCE



Peanut Butter Sauce image

This sauce is delicious on vanilla or chocolate ice cream.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Yield Makes 1 3/4 cups

Number Of Ingredients 4

1 cup smooth peanut butter
3/4 cup heavy cream
1/3 cup sugar
1/4 cup light corn syrup

Steps:

  • In a small saucepan, combine ingredients; cook over medium heat, stirring, until melted and incorporated, about 4 minutes. Continue cooking until sauce is smooth and sugar has dissolved; remove from heat. Avoid cooking too long or sauce will become very thick. Cool sauce slightly before using, or store, covered, in the refrigerator up to 2 weeks. Before serving, reheat in a saucepan; thin, if necessary, by adding up to 2 tablespoons cream.

EASY CHOCOLATE PEANUT BUTTER SAUCE



Easy Chocolate Peanut Butter Sauce image

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

1 cup water
2 cups sugar
1 cup sifted unsweetened cocoa powder
1/2 cup creamy peanut butter
1 1/2 teaspoons vanilla

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.

BACON PANCAKE STRIPS WITH MAPLE-PEANUT BUTTER SAUCE



Bacon Pancake Strips with Maple-Peanut Butter Sauce image

Bacon and pancakes join together to create a fun, kid-friendly breakfast. The strips are easy for little hands to pick up and the sauce is delicious for dipping. The whole family will love this recipe!

Provided by themoodyfoodie

Categories     100+ Breakfast and Brunch Recipes     Pancake Recipes

Time 40m

Yield 4

Number Of Ingredients 12

8 slices bacon
½ cup maple syrup
⅓ cup peanut butter
1 teaspoon vanilla extract
1 cup all-purpose flour
1 ½ teaspoons baking powder
1 ½ teaspoons white sugar
½ teaspoon salt
1 cup buttermilk
1 egg
1 tablespoon olive oil
1 tablespoon melted butter, or as needed

Steps:

  • Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil.
  • Arrange bacon slices on the prepared baking sheet.
  • Bake in the preheated oven until browned and crisp, about 15 minutes; drain on a paper towel-lined plate.
  • Combine maple syrup, peanut butter, and vanilla extract in a small saucepan over medium-high heat; cook and stir until sauce is smooth and heated through, about 5 minutes. Reduce heat to low and keep sauce warm.
  • Whisk flour, baking powder, sugar, and salt together in a large bowl. Whisk buttermilk, egg, and olive oil together in a separate bowl; slowly pour into flour mixture and whisk until batter is smooth.
  • Heat a griddle or flat skillet over medium heat; spread melted butter on surface to coat. Arrange bacon slices about 2 inches apart on the hot griddle, working in batches if needed.
  • Slowly pour batter over each bacon strip; cook until bubbles start to form on top and edges are dry, 2 to 3 minutes. Flip pancakes and cook until other side is golden brown, 3 to 4 minutes. Serve with warm maple-peanut butter sauce.

Nutrition Facts : Calories 549.4 calories, Carbohydrate 59.9 g, Cholesterol 76.7 mg, Fat 26.9 g, Fiber 2.1 g, Protein 19 g, SaturatedFat 7.8 g, Sodium 1100.4 mg, Sugar 30.2 g

PEANUT BUTTER DIPPING SAUCE



Peanut Butter Dipping Sauce image

Use this versatile peanut sauce, with its zippy touch of chili powder, to toss with noodles or marinate meat. Of course, it's a terrific dip for chicken wings, too! -Christine Omar, Harwich Port, Massachusetts

Provided by Taste of Home

Time 25m

Yield 1-1/3 cups.

Number Of Ingredients 10

1 medium onion, chopped
2 tablespoons canola oil
2 garlic cloves, minced
1/2 cup water
1/4 cup creamy peanut butter
1 tablespoon sugar
1 tablespoon chili powder
2 tablespoons lemon juice
2 tablespoons soy sauce
1/4 teaspoon salt

Steps:

  • In a small saucepan, saute onion in oil until tender. Add garlic; cook 1 minute longer. Add the water, peanut butter, sugar and chili powder. Bring to a boil. Cook and stir for 2-3 minutes or until slightly thickened., Remove from the heat; stir in the lemon juice, soy sauce and salt.

Nutrition Facts : Calories 80 calories, Fat 6g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 281mg sodium, Carbohydrate 5g carbohydrate (3g sugars, Fiber 1g fiber), Protein 2g protein.

GRILLED PORK KABOBS WITH SPICY PEANUT BUTTER, SESAME, AND SOY SAUCE MARINADE



GRILLED PORK KABOBS WITH SPICY PEANUT BUTTER, SESAME, AND SOY SAUCE MARINADE image

Categories     Pork     Grill/Barbecue

Yield 4-6 kabobs

Number Of Ingredients 10

1 1/2 lb. thick pork loin chops, fat trimmed and cut into pieces about 1 inch by 2 inches
Marinade Ingredients:
1/4 cup red wine vinegar
2 T soy sauce
2 T vegetable oil (I used canola oil)
1 1/2 tsp. sesame oil
1 T lime juice
2 T smooth peanut butter (use natural peanut butter without added sugar for South Beach Diet)
2 tsp. finely minced garlic
1/2 tsp. red pepper flakes (use more or less to taste)

Steps:

  • Trim visible fat from pork chops and cut into strips about 1 inch by 2 inches. (I cut each trimmed pork chop into about 4 crosswise strips.) Combine red wine vinegar, soy sauce, vegetable oil, sesame oil, lime juice, and peanut butter, then whisk until peanut butter is mixed into the other liquids. (This will take a little stirring to get it smooth.) When the mixture is well-combined, whisk in the finely minced garlic and red pepper flakes. Put pork cubes into Ziploc bag or plastic container with a snap-on lid, then pour in marinade. Let the pork strips marinate 6-8 hours in the refrigerator, turning it a few times if you're home. When you're ready to cook, remove the pork strips from the refrigerator and drain the marinade. (I used a colander placed in the sink to drain the pork pieces.) Thread kabobs onto skewers, folding each piece over so they won't spin when they're cooking. Let the pork pieces come to room temperature while you oil the grill with olive oil or non-stick grilling spray and preheat grill to medium-high. (You can only hold your hand there 2-3 seconds at that heat.) Grill kabobs, turning several times with tongs so you get nice grill marks on each side. Kabobs are done when the pork feels firm, but not hard to the touch or when meat reaches a temperature of 160F/70C on an instant-read meat thermometer. We cooked our kabobs about 15 minutes, but actual cooking time will depend on the temperature of your grill and temperature of the meat when it's put on the grill. Serve hot.

OUTRAGEOUS PEANUT BUTTER SAUCE



Outrageous Peanut Butter Sauce image

I developed this thick and creamy sauce in an attempt to re-create a peanut butter topping we had at a restaurant. Served over any kind of ice cream, it's to die for! -Mary Long, Amherst, Virginia

Provided by Taste of Home

Categories     Desserts

Time 10m

Yield 2 cups.

Number Of Ingredients 7

1 cup creamy peanut butter
2/3 cup confectioners' sugar
1/2 cup corn syrup
1/4 cup water
1 teaspoon vanilla extract
1/4 teaspoon salt
1 Nutrageous candy bar (3.4 ounces), finely chopped

Steps:

  • In a large bowl, combine the first six ingredients; fold in candy. Transfer to jars. Cover and store in a cool dark place for up to 4 weeks., To serve, cook and stir in a small saucepan over medium-low heat until heated through. Serve with ice cream.

Nutrition Facts : Calories 173 calories, Fat 10g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 130mg sodium, Carbohydrate 19g carbohydrate (11g sugars, Fiber 1g fiber), Protein 5g protein.

HUNAN DUMPLINGS WITH PEANUT BUTTER SAUCE



Hunan Dumplings with Peanut Butter Sauce image

Why spend so much money on takeout when you can make these at home. If you like peanut butter these are guaranteed to please.

Provided by Beeks

Categories     Pork

Time 40m

Yield 36 dumplings

Number Of Ingredients 13

1/2 lb ground raw pork
1 teaspoon soya sauce
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon sesame seed oil
36 wonton wrappers
1/3 cup smooth peanut butter
1/2 cup hot water
1 teaspoon soy sauce
2 tablespoons rice wine vinegar
2 tablespoons oil
1 clove garlic, minced
1/2 teaspoon crushed red pepper flakes

Steps:

  • Combine the pork with the soya sauce,salt,pepper and sesame oil.
  • Put about a tsp of filling in the center of each wonton skin and enclose the filling to make a ball shape or a triangle,sealing with a little water.
  • Bring a large pot of water to a boil.
  • Put the dumplings,in batches into the water until they rise to the surface.
  • Remove with a slotted spoon.
  • Mix hot water with the peanut butter until well combined and then add the soya sauce,rice vinegar,oil,garlic and chilies.
  • Serve on top of the dumplings.

Nutrition Facts : Calories 58.2, Fat 2.8, SaturatedFat 0.6, Cholesterol 6.1, Sodium 111.4, Carbohydrate 5.2, Fiber 0.3, Sugar 0.2, Protein 3.3

CURRY CHICKEN & PEANUT BUTTER SAUCE



Curry Chicken & Peanut Butter Sauce image

Was needing an alternative way for doing chicken & made up this recipe. It has a smooth sauce & gives you the type of heat that you can feel when you swallow but doesn't burn your mouth. Very satisfying!

Provided by NolaCherie

Categories     One Dish Meal

Time 55m

Yield 2 serving(s)

Number Of Ingredients 9

2 chicken quarters (can use breasts)
2 tablespoons olive oil
1/2 medium onion
2 garlic cloves
2 tablespoons flour
3 cups chicken broth or 3 cups stock
1 tablespoon curry powder
2 tablespoons red pepper flakes
1/3 cup smooth peanut butter

Steps:

  • Remove skin from chicken. Brown chicken in olive oil in a large skillet on medium heat, then remove & set aside. Add onion & garlic to skillet adding curry powder & red pepper flakes & lightly saute' until onion begins to soften. Add flour & stir constantly for 3 - 4 minutes to make a light roux. Lower heat to medium low (about 2 on the dial), then add chicken broth, stirring thoroughly to remove lumps (can use a wisk). Add chicken back to skillet, & cover. Cook for appx. 30 minutes, stirring occassionally & flipping chicken, until chicken is nearly done. Add peanut butter. Mix together & cook for another 10 minutes on low - med. low, stirring occasionally, until chicken is cooked through (no red juices when pierced). Serve over Egg Noodles.
  • Notes:.
  • Can debone chicken after it's cooked & add back to sauce before serving.
  • If the sauce gets too thick during cooking, add a little more chicken stock or broth.
  • (No measurements were used in the making of this dish so I had to approximate how much I used. Add all to your own tastes.).

PEANUT BUTTER-FILLED CREPES WITH WARM CHOCOLATE SAUCE



Peanut Butter-Filled Crepes with Warm Chocolate Sauce image

Look out Mr. Reese because here comes an easy-to-make, decadent version of the peanut butter cup. Lightly sweetened and delicate peanut butter filling spread over a easy-to-make crepe and topped with melted milk chocolate chips. The crepes are easily rolled or folded for a 'suzette' style presentation.

Provided by LucasvilleGourmet

Categories     100+ Breakfast and Brunch Recipes     Crepes

Time 2h10m

Yield 12

Number Of Ingredients 12

1 cup all-purpose flour
4 eggs
½ cup milk
½ cup cold water
2 tablespoons butter, melted
1 cup smooth peanut butter, at room temperature
3 tablespoons confectioners' sugar
½ teaspoon vanilla extract
½ teaspoon rum-flavored extract
1 ⅓ cups milk chocolate chips
¾ cup 18% cream, at room temperature
½ teaspoon vanilla extract

Steps:

  • Blend flour, eggs, milk, cold water, and butter together in a food processor or blender until smooth, about 30 seconds. Scrape batter off the sides with a rubber spatula and blend 15 seconds more. Place batter in the refrigerator, at least 1 hour.
  • Beat peanut butter in the bowl of a stand mixer using the paddle attachment until smooth and creamy. Beat confectioners' sugar, 1 tablespoon at a time, into creamed peanut butter, mixing well after each addition. Add 1/2 teaspoon vanilla extract and rum-flavored extract and mix well. Store peanut butter filling in an air-tight container until 30 minutes before needed.
  • Heat a 10-inch non-stick skillet over medium-low heat. Remove the skillet from the burner; add a scant 1/4 cup batter to the center of the pan and swirl and tilt immediately to spread the batter evenly over the bottom of the skillet. Return the skillet to the heat. Cook crepe until edges appear slightly dry and pull away from the pan, about 1 minute. Gently slip a thin spatula under the crepe and gently flip. Cook the second side until lightly browned on the bottom, 45 to 60 seconds. Transfer crepe to a plate. Repeat until all the batter is used, separating each crepe with waxed or parchment paper.
  • Melt chocolate chips in the top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching. Mix cream and 1/2 teaspoon vanilla extract into the melted chocolate; cook, stirring frequently, until chocolate sauce is thickened, about 20 minutes.
  • Spread peanut butter filling over each crepe and drizzle warm chocolate sauce over filling. Fold crepe in half or roll crepe around filling for Suzette-style crepes.

Nutrition Facts : Calories 318.4 calories, Carbohydrate 25.9 g, Cholesterol 74.1 mg, Fat 20.9 g, Fiber 1.6 g, Protein 10.2 g, SaturatedFat 7.9 g, Sodium 171.5 mg, Sugar 14.4 g

PEANUT BUTTER FRENCH TOAST "WAFFLES" WITH MIXED BERRY SAUCE



Peanut Butter French Toast

Provided by Bobby Flay

Time 55m

Yield 4 servings

Number Of Ingredients 20

4 large eggs
3/4 cups whole milk
2 tablespoons sugar
1/2 teaspoon vanilla extract
Pinch of salt
8 slices good quality sliced white or wheat bread, crusts removed
Nonstick cooking spray or melted butter
4 tablespoons smooth peanut butter
Confectioners' sugar, for garnish
Fresh mixed berries, for garnish
Sliced ripe bananas, for garnish
Fresh mint sprigs, for garnish
Mixed Berry Syrup, for garnish, recipe follows
1 pint fresh strawberries
1/2 pint fresh blackberries
1/2 pint fresh raspberries
1/4 cup granulated sugar
1/4 cup water
2 heaping tablespoons seedless raspberry preserves
1 tablespoon fresh lemon juice

Steps:

  • Crack the eggs into a medium baking dish and whisk lightly. Add the milk, sugar, vanilla and salt and whisk until smooth.
  • Press down on bread slices to flatten slightly. Soak the bread in the egg mixture until completely soaked through, about 4 to 5 minutes per side.
  • Heat a square 4 slot waffle maker according to the manufacturer's directions. Spray the top and bottom grates liberally with nonstick spray or melted butter. Remove the French toast from the eggs using a slotted spatula, allowing excess egg mixture to drip off. Make 2 at a time on the diagonal of the grates. Press down gently at first, then add a little pressure to the cover and press until the cover is completely closed. Cook until golden brown, about 3 minutes. Repeat with the remaining 6. Carefully remove each French toast waffle to a plate.
  • Schmear each waffle with peanut butter. Dust with confectioners' sugar and drizzle with some of the mixed berry syrup. Garnish with fresh mixed berries, berry syrup, banana slices and mint sprig.
  • Mixed berry sauce:
  • Combine the strawberries, blackberries, raspberries, sugar and 1/4 cup water in a medium saucepan, bring to boil and cook, stirring occasionally, until the berries are soft, about 10 minutes. Remove from the heat and let cool for 5 minutes.
  • Transfer the berry mixture to a blender or food processor, add the raspberry preserves and lemon juice and blend until smooth. Transfer to a bowl and let cool to room temperature. The sauce will keep in the refrigerator stored in a container with a tight fitting lid for 1 week.

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.

PEANUT BUTTER BANANAS AND SAUCE



Peanut Butter Bananas and Sauce image

A neighbor introduced me to this southern sweet and sour banana dish. It was quite a hit. I made a couple of improvements (to my tastebuds) and thought I should share it.

Provided by PAIGETTIE

Categories     Desserts     Fruit Dessert Recipes     Banana Dessert Recipes

Time 15m

Yield 6

Number Of Ingredients 6

4 bananas, peeled and halved lengthwise
½ cup peanut butter
2 egg yolks
⅔ cup white sugar, divided
¼ cup white vinegar
2 tablespoons butter

Steps:

  • Spread peanut butter onto the cut side of the banana halves, and seal the halves back together. Slice into coins, and set aside.
  • In a saucepan over low heat, whisk together the egg yolks and 1/2 cup of the sugar. Stir in the vinegar and butter. Cook, whisking constantly until clear. Whisk in remaining sugar if you like.
  • Place the bananas into a serving bowl, and pour the sauce over them. This dish may be served hot or cold.

Nutrition Facts : Calories 334.1 calories, Carbohydrate 44.6 g, Cholesterol 78.5 mg, Fat 16.4 g, Fiber 3.3 g, Protein 7.2 g, SaturatedFat 5.3 g, Sodium 129.4 mg, Sugar 33.8 g

MOLE SAUCE (PEANUT BUTTER BASE)



Mole Sauce (Peanut Butter Base) image

Make and share this Mole Sauce (Peanut Butter Base) recipe from Food.com.

Provided by Debbwl

Categories     Poultry

Time 55m

Yield 6 serving(s)

Number Of Ingredients 10

1 1/2 cups chicken broth
2/3 cup tomatoes and green chilies
2 tortillas or 1 slice bread
2 tablespoons creamy peanut butter
1/4 teaspoon ground cloves
1/8 teaspoon ground black pepper
1/2 teaspoon cinnamon
1 teaspoon chili powder
1 garlic clove, minced
1 oven-roasted deli chicken, shredded

Steps:

  • In blender place broth, tomatoes with green chilies, tortillas, and peanut butter.
  • Cover and blend till smooth. May need to do in two batches.
  • Turn into pot and bring to boiling. Reduce heat and simmer uncovered 15 to 20 minutes or till thickened, stirring offten.
  • Spoon over chicken.
  • Bake covered in 350*F oven for 30 or till heated through.

Nutrition Facts : Calories 477.7, Fat 26.4, SaturatedFat 7.1, Cholesterol 121.6, Sodium 591.5, Carbohydrate 14.9, Fiber 1.4, Sugar 1.2, Protein 43.1

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