|Nutritional Guidelines (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 12g||15%|
|Saturated Fat 3g||13%|
|Total Carbohydrate 21g||8%|
|Dietary Fiber 1g||5%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This peanut butter sauce is super easy to make with just four ingredients and a short time on the stove. It is a fantastic warm dessert topping when drizzled over ice cream, pound cake, cheesecake, or bread pudding. You can even serve it with pancakes or biscuits for a decadent twist on an everyday breakfast. By swirling this peanut butter sauce into store-bought or homemade vanilla ice cream, you can turn ordinary into extraordinary. And a little spread on a brownie will make any chocolate and peanut butter fan jump with joy.
The corn syrup in this recipe helps to create a smooth sauce by preventing the sugar from crystallizing, while it helps add moisture and sweetness to the sauce as well. You can substitute dark corn syrup for the light; however, the more robust flavor of the dark corn syrup—versus the delicate sweetness of the light corn syrup—will affect the final taste of the sauce.
- 1/2 cup smooth peanut butter
- 1/2 cup heavy whipping cream
- 2 tablespoons light corn syrup
- 1/4 cup light brown sugar (packed)
Gather the ingredients.
Combine all ingredients in a small saucepan. Heat over low heat, stirring, until smooth and the ingredients are well incorporated—about 4 minutes.
Continue to cook, stirring constantly, until the sugar is dissolved and the sauce is smooth. Do not overcook or the sauce will become too thick. Add a bit of water if it is too thick.
Remove from the heat and cool slightly before serving.
- The peanut butter sauce will last for up to two weeks covered well in the refrigerator. Before serving, warm over low heat, adding a tablespoon or so of heavy whipping cream to thin if necessary.