Peanut Butter Topping

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.

 

The resulting texture is thick enough to warm up and pour over your ice cream or into your hot chocolate but not so thick that you can't eat it from a spoon from the fridge.

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.

Dangerous stuff.

 

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.

Comments

[Rigel_p]

There's some vanilla ice cream in my freezer just begging for this sauce. Now I have the perfect dessert for tonight, thanks to you :) Hope you have a super rad labour day weekend, Stephanie!

[Les]

That stuff wouldn't survive even one night in our house.

[Heather @ Curly Girl Kitchen]

I've never seen anything like this! I sure wish I had a dollop of this on some chocolate ice cream right now. Heck, I'd eat it for lunch! :)

[Chelsey Van]

I need an excuse to make this ASAP. Sweet/salty is the best flavor combination ever. ever.

[yummy supper]

Hey Stephanie,
Thanks for sharing your peanut buttery deliciousness. You sold me with the "melted peanut butter cup" comment;) Actually I was already more than game to try this when you first mentioned the sauce in your Sundae Bar post!
It's my husband's birthday today .... he's gonna LOVE this.
-Erin

[Gothicreations]

I made the sauce this weekend and it was heavenly. I ran out of ice cream. so I made brownies and used about half the sauce as a swirl in the brownie. I used this brownie recipe. http://smittenkitchen.com/2010/01/best-cocoa-brownies/ Once the batter was in the pan; I added the slightly warmed sauce by large spoonfuls on top. I used a spatula to to swirl and fold it in ever so slightly. I did add about 10 extra minutes to the baking time. They came out so wonderfully.

[Stephanie]

Gothi that's a genius idea to add it to brownies. Chocolate and peanut butter is the best combination ever

[Gothicreations]

You'll need a nice tall glass of cold milk to go with the brownie as it is very rich.

[Mary at n00bcakes]

Wow, this is way cool and I am way impressed (not, I suppose, that that takes much :D); I love how you always have something new and quirky for me to gander at. I've never thought of peanut butter topping for sundaes before...I'm definitely going to have to try this out. Also, love that jar and label. So perfect!

[restaurant insurance]

Using the ingredient works for a variety of recipes. It's about experimenting with different meals.

[Cheap Timberland Boots]

Very cool idea. I think I will have to try this one. I just love the "It's the Little Things" line. Thanks!