Prep 5 mins
Cook 0 mins
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!
- 2⁄3 cup light corn syrup
- 1⁄2 cup heavy whipping cream
- 1 (8 ounce) package semisweet baking chocolate
- 1⁄2 cup peanut butter
- Microwave corn syrup & whipping cream in a large microwaveable bowl on HIGH for 1 1/2 minutes or until mixture comes to a boil.
- Remove from microwave, & add chocolate & peanut butter, stirring until completely melted.
- Best when served warm.
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.
Amazing! Dh loves DQ Peanut Buster Parfaits. We used this sauce, vanilla ice cream, and dry roasted peanuts, and it tastes a lot like the DQ parfait--only better, because the chocolate sauce has peanut butter in it! Oh, that and the little fact that we didn't have to pay $7 to wait in line for 2 parfaits in those obnoxious little plastic cups doesn't hurt either. We used regular whipping cream, so I suspect ours is a little thinner, but still very delicious, and oh so smoooooooth! Sorry my pictures are stretched weird--should have taken horizontal instead of vertical photos! Made for PRMR. Thanks for posting!
Wow! This sauce is pure heaven. We made enough for just 5 servings. The heavy cream really makes this sauce special. It tastes like an extra creamy, liquid peanut butter cup. A definite keeper, thanks Syd!