Indulge your cravings with the ultimate sweet treat – our delectable Peanut Butter Caramel Sauce! This luscious sauce is a symphony of flavors, combining the rich, nutty taste of peanut butter with the velvety smoothness of caramel. Drizzle it over your favorite desserts, ice cream, or pancakes for an explosion of taste. Our collection of recipes offers a variety of ways to enjoy this irresistible sauce. From classic peanut butter cups to a decadent peanut butter caramel cheesecake, each recipe is designed to tantalize your taste buds. Whether you're a peanut butter lover or a caramel connoisseur, our Peanut Butter Caramel Sauce is sure to become your new go-to dessert topping. So, grab your ingredients and let's embark on a culinary journey that will leave you craving more!
Here are our top 4 tried and tested recipes!
PEANUT BUTTER CARAMEL SWIRLED BROWNIES
Provided by Bobby Flay
Categories dessert
Time 2h20m
Yield 24 to 48 brownies depending on desired size
Number Of Ingredients 17
Steps:
- Bring the cream to a simmer over low heat in a small saucepan. Combine the sugar and water in a small saucepan over high heat and cook, without stirring until amber brown. Slowly whisk in the warm cream until smooth and let cook for 1 minute. Remove from the heat and whisk in the peanut butter, corn syrup, sea salt and 1/8 teaspoon of vanilla extract until smooth. Transfer to a bowl and let cool until thickened at room temperature, about 30 minutes.
- Put a rack in the middle of the oven and preheat the oven to 325 degrees F. Line a 9 by 13-inch baking pan with foil, leaving an overhang on the narrow ends. Spray the foil and pan with nonstick spray.
- Combine the butter, unsweetened chocolate, 2 ounces bittersweet chocolate and espresso powder in a medium bowl set over a pot of simmering water. Let the chocolate melt over low heat, stirring frequently until smooth. Remove from the heat and let cool slightly, about 5 minutes.
- In a large bowl, whisk the eggs, both sugars, vanilla and salt until smooth. Whisk in the melted chocolate mixture until combined. Scrape down the sides of the bowl. Beat in the flour in 2 additions (the batter will be thick). Stir in the remaining 4 ounces of chopped bittersweet chocolate.
- Scrape half of the batter into the prepared pan and smooth the top. Using a tablespoon, drop dollops of half of the peanut butter caramel every 2 inches over the top of the batter. Carefully add the remaining batter and smooth over the caramel. Smooth the top and dollop the remaining caramel over the top. Use a butter knife to swirl through the batter to get a marbleized effect.
- Bake until the top is set but still soft and the edges are puffed and just beginning to pull away from the sides of the pan, about 23 to 25 minutes. A toothpick inserted in the center will come out still gooey (be brave!--underbaking the brownies is one of the secrets to their fudgy texture). Transfer the pan to a wire rack to cool completely.
- For the neatest cuts, refrigerate the pan for about 20 minutes before cutting the brownies. Using the foil, lift the brownie slab out of the pan. Carefully peel off the foil and put the brownie on a large cutting board. With a large sharp knife, cut the brownies into 48 squares. (The brownies can be stored in an airtight container, at room temperature, for up to 3 days; they can also be frozen, well wrapped, for up to 2 weeks.)
SUNNY'S APPLE FRITTERS WITH PEANUT BUTTER CARAMEL SAUCE
Provided by Sunny Anderson
Categories dessert
Time 1h10m
Yield 15 to 18 fritters
Number Of Ingredients 15
Steps:
- Mix the wet: In a bowl, stir together the apples, sugars, pumpkin pie spice, allspice and nutmeg. Set aside.
- Mix the dry: In a large bowl, add flour and a pinch of salt.
- Pull it together: Make a well in the center of the bowl of the dry ingredients and whisk in the beer until combined. It should be slightly thicker than pancake batter. Gently fold in the apple mixture and let it rest 10 minutes at room temperature.
- Fry the fritters: In a large pot, bring oil temperature to 360 degrees F, so when adding the fritters, the temperature rests at 350 degrees F. Once the oil is ready, using a small ice cream scoop or large tablespoon, gently drop the dough into the oil in batches. Fry until golden brown on both sides, flipping once, about 4 minutes total. Remove to a paper-towel-lined plate. Serve with Peanut Butter Caramel Sauce.
- Melt the sugar: In a saute pan over medium heat, add the brown sugar and allow it to melt while whisking.
- Melt the butter: Once melted, add the butter and continuously whisk while melting until everything is smooth.
- Add the cream: Turn off the heat and slowly pour in the heavy cream while whisking until smooth. (Don't get hit with the splatter!)
- Add the peanut butter: Add the peanut butter and turn the heat back on to low to help it melt into the caramel sauce while whisking for just under a minute. Remove from the heat, serve warm.
PEANUT BUTTER CARAMEL SAUCE
This is such a great sauce! Good on ice cream, pound cake, as a glaze, over bananas, just anything! Sauce will keep for a week or longer, in the refrigerator. To serve, warm the sauce and drizzle over the dessert. I have kept it longer than a week, in the fridge, if it lasted that long. I have also used chunky peanut butter. Just use what you have in the pantry.
Provided by FLUFFSTER
Categories Sauces
Time 25m
Yield 1 1/4 cups
Number Of Ingredients 3
Steps:
- In a heavy saucepan cook sugar over moderate heat, without stirring, until it begins to melt. Continue cooking sugar, stirring constantly, until melted, then cook, swirling pan(without stirring,)until a deep golden color.
- Remove pan from heat and add cream (caramel will bubble and steam). Return pan to heat and simmer, stirring, until caramel is dissolved. Add peanut butter and simmer, stirring,until smooth.Serve sauce over ice cream, or as desired.
Nutrition Facts :
PEANUT BUTTER CARAMEL SAUCE
Steps:
- In a dry heavy saucepan cook sugar over moderate heat, without stirring, until it begins to melt. Continue cooking sugar, stirring with a fork, until melted and cook, without stirring, swirling pan, until a deep golden caramel. Remove pan from heat and add cream (caramel will bubble and steam). Return pan to heat and simmer, stirring, until caramel is dissolved. Add peanut butter and simmer, stirring, until smooth. Sauce may be made up to 1 week ahead and kept in an airtight container, chilled. Warm sauce before serving. Serve sauce over ice cream.
Tips:
- Use a heavy-bottomed saucepan: This will help prevent the sauce from burning.
- Cook the sugar mixture over medium heat: This will help to prevent the sugar from crystallizing.
- Stir the sugar mixture constantly: This will help to ensure that the sugar melts evenly and does not burn.
- Add the peanut butter and butter once the sugar mixture has reached a light amber color: This will help to prevent the peanut butter and butter from scorching.
- Stir the sauce until it is smooth and well combined: This will help to ensure that the sauce has a consistent texture.
- Let the sauce cool slightly before using: This will help to prevent the sauce from being too thin.
Conclusion:
Peanut butter caramel sauce is a delicious and versatile sauce that can be used in a variety of desserts. It is easy to make and can be stored in the refrigerator for up to two weeks. Whether you are using it as a topping for ice cream, a filling for cakes and pies, or a dip for fresh fruit, this sauce is sure to be a hit.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love