3 Ingredient Chocolate Peanut Butter Sauce Recipes

3-INGREDIENT PEANUT SAUCE

Steps:

• Add all ingredients to a bowl. Whisk to combine. Store in an airtight container in the fridge until you're ready to use.
• If you want to add a little bit of spice, throw everything into a food processor or blender along with 1/4 tsp - 1/2 tsp crushed red pepper flakes.

3 INGREDIENT CHOCOLATE PEANUT BUTTER SAUCE

Steps:

• In a small heavy-bottomed saucepan, combine chocolate chips, peanut butter, and butter. Turn on heat to low. This is important. You need to treat this sauce gently or it might scorch. Stir with a wooden spoon or heat resistant spatula until ingredients are melted and smooth. Sauce should be shiny. Add salt to taste.
• Pour sauce into a small jam jar. Allow to cool. Sauce will harden.
• To serve warm: remove desired amount of sauce from jar. Place in a small bowl. Warm in microwave on low setting for 30 seconds. Stir. Return to microwave if sauce isn't warm.
• Store sauce in the refrigerator for up to one month.

QUICK & EASY CHOCOLATE SAUCE

Steps:

• In a small heavy saucepan, combine all ingredients. Bring to a boil over medium heat, stirring constantly. Boil and stir 2 minutes., Store in airtight containers in the refrigerator. Warm gently before serving.

CHOCOLATE PEANUT BUTTER SAUCE

Steps:

• Place chocolate, peanut butter, sweetened condensed milk and 2% milk together in pot on medium heat stirring constantly until melted.
• Remove the pan from heat and add the vanilla. Blend well, cool slightly -- best served warm.
• Store any remaining sauce in the fridge.

EASY CHOCOLATE PEANUT BUTTER SAUCE

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.

FLUFFY CHOCOLATE-PEANUT BUTTER SUNDAES

Steps:

• For the chocolate-peanut butter sauce: Warm the heavy cream in a small saucepan over medium heat until it begins to simmer. Place the chocolate chips and peanut butter in a medium bowl. Pour the warm cream over and allow to sit for 1 minute. Whisk until smooth. Set aside to cool slightly.
• For the toppings: Using a hand-held mixer, whip the heavy cream and confectioners' sugar on high speed in a medium bowl until stiff peaks form. Using a rubber spatula, quickly fold in the marshmallow cream.
• To make the sundaes, put 1 scoop of ice cream into each of 4 sundae bowls. Top each scoop with some of the Chocolate-Peanut Butter Sauce and a dollop of the Marshmallow Whipped Cream. Garnish with sprinkles, crushed cookies or crostini, as desired.

PEANUT BUTTER CHOCOLATE 3-INGREDIENT FUDGE RECIPE BY TASTY

Steps:

• In a mixing bowl, combine chocolate with sweetened condensed milk and melt in the microwave in 15-second increments.
• Once chocolate is fully melted pour into a parchment paper-lined 8x8 inch (20x20 cm) baking tin.
• Chill for 10 minutes.
• Add peanut butter and spread evenly.
• Chill for 2 hours or until the fudge is firm.
• Cut into bite-sized piece.
• Enjoy!