Recipe by Sydney Mike
This recipe comes from the Nov 2005 issue of Favorite Brand Name Recipes, 'A Passion for Chocolate.' Warm, it can be used as a dip, a spread or a sauce. Although smooth peanut butter makes for a smooth sauce, I prefer the extra chunky kind!
Top Review by Chef1MOM-Connie
BEVY TAG- This Rounds on Me 2008 MIKE You did it again! Fantastic as always. Followed directions exactly and yummy. (I licked th spoon just to be sure I had it right before seving.. LOL) Poured this over french vanilla ice cream when just above warm so it could assist in melting a bit of ice cream before serving. DH was in heaven as was I. Oh lord the pounds I am gaing from your chocolate desserts.
- 2⁄3 cup light corn syrup
- 1⁄2 cup heavy whipping cream
- 1 (8 ounce) package semisweet baking chocolate
- 1⁄2 cup peanut butter