Peanut Butter Hot Fudge Sauce
Reminiscent of a Reese’s Peanut Butter Cup, this peanut butter hot fudge with swirls of creamy peanut butter in warm hot fudge is a decadent topping for ice cream.
Nuts and chocolate are so perfect together, aren’t they? Peanuts, cashews, almonds, hazelnuts are all wonderful but add chocolate and the sparks will really start flying! I love these no-bake peanut butter bars with their rich chocolate layer, or Oh Henry! bars, which my grandma always made. Peanut butter fudge brownies are over the top delicious, too!
This is probably my favorite hot fudge to eat with a spoon. Forget the ice cream! But of course, it is really, really good with ice cream. If you’re a peanut butter lover, this one is for you. I think a Kit Kat would taste great dipped in this. Not that I did that.
About this peanut hot fudge:
This recipe is simple and I bet you have everything you need already in your pantry:
- pure vanilla extract
- peanut butter
Simply combine the sugar, flour, and cocoa in a small saucepan. Add the milk and butter. Heat, stirring constantly until mixture comes to a boil and thickens, then stir in vanilla and peanut butter. You may want to just lightly swirl in the peanut butter so that it stays somewhat visible.
That’s all there is to it! Get the ice cream out of the freezer and start scooping!
Make it your own
This recipe is for peanut butter hot fudge sauce but you could substitute almond butter, cashew butter, or even Nutella for some extra chocolate goodness. Sunflower butter would be great if you have nut allergies.
You may have noticed by now that all four hot fudge recipes all start with the same basic recipe found in Traditional Hot Fudge. Hopefully, you’re thinking of what you could add to the basic recipe to make it your own. There are so many ways to make your own special creation!
- 1 cup granulated sugar
- 1/3 cup cocoa powder
- 2 tablespoons all-purpose flour
- 1 cup milk (see note)
- 2 tablespoons unsalted butter
- 1 teaspoon pure vanilla extract
- 1 cup creamy peanut butter
- In a small saucepan, combine sugar, cocoa and flour with a whisk. Stir in milk and butter.
- Bring to a boil over medium high heat, stirring continuously, and boil 2-3 minutes or until thickened.
- Remove from heat and stir in vanilla. Add peanut butter, and lightly stir, leaving swirls of peanut butter, If desired,
- Hot fudge thickens a bit more as it cools. Store it in the fridge and warm up how much you want, when you want it, in the microwave. It heats up really fast, so microwave in 10 second increments.
- You can use non-fat milk or 2% but whole milk is better. Your choice!
- Substitute any nut butter including almond, hazelnut, sunflower, etc. Nutella would be good, too.
Nutrition Information:Yield: 24 Serving Size: 2 tablespoons
Amount Per Serving: Calories: 117Total Fat: 7gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 3mgSodium: 57mgCarbohydrates: 13gFiber: 1gSugar: 9gProtein: 3g
RachelCooks.com sometimes provides nutritional information, but these figures should be considered estimates, as they are not calculated by a registered dietitian. Please consult a medical professional for any specific nutrition, diet, or allergy advice.
Husband’s take: Hasn’t tried it yet. Crazy man.
Changes I would make: Nada. Unless you happen to have chunky peanut butter…those little chunks of peanuts would be really good.