|Nutritional Guidelines (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 18g||23%|
|Saturated Fat 7g||33%|
|Total Carbohydrate 19g||7%|
|Dietary Fiber 1g||4%|
|Total Sugars 15g|
|Vitamin C 0mg||1%|
|*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 no-stir peanut butter
1/2 cup heavy whipping cream
2 tablespoons light corn syrup
1/4 cup packed light brown sugar
Ice cream, pound cake, cheesecake, or favorite dessert, for serving
Gather the ingredients.
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.