Peanut butter lovers, your dreams have come true with this peanut butter hot fudge sauce.
Peanut butter has a way of improving nearly everything it touches. When I was a kid I loved it so much I tried to make my own whenever the jar ran out. My attempts mostly involved crushing peanuts with whatever utensils were at hand until they were vaguely creamy — not very tasty, but I gave it my best. Those early experiments taught me that peanut butter deserves to be treated with care, and that homemade versions are worth the effort when they turn out right.
These days my daughter and I often dine with family, but on nights when it’s just the two of us we have a little tradition: frozen yogurt runs. Over the years I’ve become picky about toppings, and one sauce I always reach for is warm peanut butter hot fudge — it pairs perfectly with chocolate fudge, cheesecake bites, and brownie pieces. I decided it was time to make that sauce at home so we could enjoy it any night, not just when we go out. This recipe follows another favorite I shared a while back — a Bailey’s hot fudge — and offers a creamy, peanut-forward alternative that’s quick to make.
What You’ll Love About This Peanut Butter Hot Fudge Sauce
This sauce comes together fast with just a few pantry-friendly ingredients. It’s sweet without being overpowering and has a rich, unmistakable peanut butter flavor. Use it warm over ice cream, as a dip for pretzels, spread it on pancakes or biscuits, or swirl it into cheesecake. It’s versatile and indulgent. Tip: try swapping half the white chocolate for peanut butter chips for extra peanut flavor, or add some chocolate chips if you want a chocolate–peanut butter twist.
Recipe Card
Peanut Butter Hot Fudge Sauce
10 mins
10 mins
20 mins
Dessert
American
2 cups
Ingredients
- 14 oz sweetened condensed milk
- ½ cup heavy cream
- 1 ½ cups white chocolate (can also use a mix of white chocolate chips and peanut butter chips)
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- ⅓ cup creamy peanut butter
Instructions
- Combine the sweetened condensed milk, heavy cream, white chocolate, vanilla, salt, and peanut butter in a saucepan over medium-low heat. Stir constantly until the chocolate is fully melted and the mixture is smooth and homogenous.
- Remove from heat and let the sauce cool slightly before transferring it to an airtight container.
- To reheat, warm in the microwave in 45-second intervals, stirring well between each interval. If the sauce is too thick to pour, stir in a tablespoon or two of cream and reheat briefly until it reaches the desired consistency.
- Store in the refrigerator in an airtight container for up to two weeks. Reheat before serving.
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