This peanut butter topping is rich, creamy, and has the right balance of sweet and salty. I knew that I wanted to make a peanut butter sauce for my dad's birthday sundae bar but I had a hard time tracking down a recipe that had the kind of sauce I was looking for. All the recipes were heavy with the sugar and other sweet ingredients and light on the peanut butter and savory notes.
Earlier this summer while visiting my sister in Montreal we had lunch a couple of times at Juliette & Chocolat which is just down the street from her apartment. You can smell the restaurant's melted-chocolate scent from down the block and we had the most *amazing* hot chocolate with peanut butter sauce drizzled around the inside of the mug. The peanut butter sauce was salty and sweet and made my drink taste like a very expensive melted peanut butter cup. It was so good that we returned that evening and waited in a long line up just to have it again.
The most popular recipes that I found used a large amount of condensed milk, and equal amounts of peanut butter and butter. Delicious (can't really go wrong with those ingredients), but not the flavor from my peanut butter hot chocolate that I was searching for. I wanted the peanut butter flavor to really stand out
To achieve a rich and creamy topping without making it sickly sweet or runny I reduced the amount of condensed milk, used unsweetened/natural peanut butter, and added salt to the mix for that addictive salty-sweet flavor. I kept the butter but also added a splash of cream to make up for the missing condensed milk.
I know this because I stood by the fridge eating it out of a jar until my boyfriend told me that we needed it for our bananas flambe.
Peanut Butter Topping
300ml can of sweetened condensed milk (10 oz)
3/4 cup unsweetened/natural peanut butter
3/4 cup whipping cream or heavy cream
1/3 cup butter
1/4 tsp + *up to* 1/4 tsp salt
1. Combine the condensed milk, peanut butter, whipping cream, and butter in a pot over medium heat.
2. Stir until the ingredients melt together then stir in 1/4 tsp salt. Taste the sauce and (if needed) add up to another 1/4 tsp of salt. I used just under 1/2 tsp of salt in total.
3. Let the sauce come to a gentle simmer and remove from heat. Let cool to slightly warmer than room temperature before using. You can store the topping in a jar or container in the fridge for up to a week. To heat it up just pop it in the microwave for 10 seconds at a time until it is the consistency you desire.
Top ice cream, bananas, hot chocolate, pie, cake, milkshakes, puddings, and empty spoons with the sauce for extra peanut buttery goodness.