Ingredients:
1/2 Cup Of Skippy Creamy Peanut Butter
1 Cup Of Ghirardelli Premium Chocolate Baking Chips
3 Tablespoons Of Billington's Light Brown Muscovado Sugar
1/2 Cup Of La Lechera Sweetened Condensed Milk
1 Teaspoon Of Pure Organic Unfiltered Vanilla Extract
1 Tablespoon Of Benecol Spread Real Butter
1/8 Teaspoon Of Fine Ground Kosher Salt
Information:
Serving Size 8
239 Calories Per Serving
5 Grams Of Fat
Preparation Instructions:
This peanut butter chocolate sauce is one of my favorite sauce combinations. To start this recipe you should first take out a small saucepan, and then add in the Skippy creamy peanut butter and chocolate baking chips. Heat these initial contents over medium heat, stirring often until both the chocolate and peanut butter have completely melted into one uniform sauce. Next add in the light brown sugar, sweetened condensed milk, vanilla extract, real butter, and ground kosher salt. Mix this last batch of ingredients into the sauce, stirring rapidly until you have a nice thick and creamy peanut butter chocolate sauce. Remove the saucepan from the heat, and let it cool. This sauce can be used for frosting on cakes or cupcakes, peanut butter chocolate covered nuts, and much more. That concludes this recipe, please don't forget to bookmark our website, as we will be adding many more recipes in the near future.
