Best 5 Peanut Butter Caramel Sauce Recipes

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Peanut butter caramel sauce is an incredibly versatile and delectable treat that can be used to top a variety of desserts or simply enjoyed on its own. Whether you are a seasoned baker or a novice cook, creating this rich and luscious sauce is a breeze. With just a few staple ingredients and a few simple steps, you can craft a homemade peanut butter caramel sauce that will leave your taste buds tantalized. In this comprehensive guide, we will walk you through the process of making this delectable sauce, providing detailed instructions, helpful tips, and delightful variations to suit your culinary preferences.

Here are our top 5 tried and tested recipes!

PEANUT BUTTER CARAMEL SAUCE



Peanut Butter Caramel Sauce image

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

1/2 cup granulated sugar
1 cup heavy cream
1/3 cup creamy peanut butter

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 :

SUNNY'S APPLE FRITTERS WITH PEANUT BUTTER CARAMEL SAUCE



Sunny's Apple Fritters with Peanut Butter Caramel Sauce image

Provided by Sunny Anderson

Categories     dessert

Time 1h10m

Yield 15 to 18 fritters

Number Of Ingredients 15

2 Granny Smith or Golden Delicious apples, peeled, cored and chopped
1/4 cup brown sugar
2 tablespoons granulated sugar
1/2 teaspoon pumpkin pie spice
1/4 teaspoon allspice
2 to 3 scrapes of fresh nutmeg on a rasp
1 cup all-purpose flour
Kosher salt
7 ounces beer (Coronita is the perfect size!)
Peanut oil, for deep frying
Peanut Butter Caramel Sauce, recipe follows
1/2 cup light brown sugar
1 stick butter
1/2 cup heavy cream, at room temperature
1/2 cup peanut butter

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



Peanut Butter Caramel Sauce image

Categories     Quick & Easy     Peanut     Spring     Gourmet

Yield Makes about 1 1/4 cups

Number Of Ingredients 3

1/2 cup sugar
1 cup heavy cream
1/3 cup creamy peanut butter

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.

CARAMEL PEANUT SUNDAE



Caramel Peanut Sundae image

Provided by Amanda Hesser

Categories     ice creams and sorbets, dessert, side dish

Time 1h

Yield 4 servings

Number Of Ingredients 15

1/2 cup sugar
2 tablespoons butter
1/4 cup heavy cream
1/4 cup milk
1/4 teaspoon fleur de sel or coarse sea salt
2 tablespoons corn syrup
1 1/2 cups milk
1 Tahitian vanilla bean, split and pulp scraped
1 tablespoon corn syrup
4 large egg yolks
1/3 cup sugar
1/2 cup chopped salted peanuts
3 square chocolate-coated wafers, cut into quarters
1 cup coarsely chopped salted peanuts
1 1/2 cups heavy cream, whipped to soft peaks

Steps:

  • To prepare caramel sauce: In a small saucepan over medium heat, stir 1/2 cup sugar until melted. Reduce heat to low, and slowly add butter, 1/4 cup heavy cream and 1/4 cup milk; be careful to avoid spattering. Remove from heat, and add salt and 2 tablespoons corn syrup. Mix until smooth. Cool, cover and refrigerate until chilled, 2 hours or overnight.
  • To prepare ice cream: In a medium saucepan, combine 1 1/2 cups milk, vanilla bean and pulp, and 1 tablespoon corn syrup. Place over medium heat until steaming; meanwhile, in a medium bowl whisk egg yolks and 1/3 cup sugar until light in color and fluffy. Whisk about 1/3 of the hot milk mixture into eggs, then whisk egg mixture back into pan. Continue to heat mixture until it is thick enough to coat the back of a spoon. Strain into a bowl set over ice water, and allow to cool.
  • Transfer mixture to an ice cream maker, and freeze according to manufacturer's instructions. When ice cream has finished churning, stir in 1/2 cup peanuts. Transfer to a plastic container, and freeze.
  • For assembly: Pour a little caramel sauce into each of 4 tall glasses. Lay a wafer in each glass, top with a scoop of ice cream, another wafer, another scoop of ice cream, and another wafer. Add more caramel sauce, and sprinkle on some chopped peanuts. Add whipped cream, top with more caramel sauce and peanuts, and serve.

Nutrition Facts : @context http, Calories 1084, UnsaturatedFat 38 grams, Carbohydrate 78 grams, Fat 80 grams, Fiber 5 grams, Protein 22 grams, SaturatedFat 36 grams, Sodium 461 milligrams, Sugar 65 grams, TransFat 0 grams

PEANUT BUTTER CARAMEL ROLLS



Peanut Butter Caramel Rolls image

My husband's grandma came up with this recipe one day while she was making rolls and discovered she was out of cinnamon. Since her family loved peanut butter, she decided to make caramel rolls with a peanut butter filling. The results: a delicious recipe handed down from one generation to the next. We now use a bread machine to save time.

Provided by JAGRANT

Categories     Bread     Yeast Bread Recipes     Rolls and Buns

Time 2h15m

Yield 12

Number Of Ingredients 13

3 cups all-purpose flour
¾ cup warm water
6 tablespoons white sugar
1 large egg
¼ cup butter, softened
2 tablespoons nonfat dry milk powder
1 ½ teaspoons active dry yeast
1 teaspoon salt
1 tablespoon butter, softened, or to taste
¼ cup peanut butter, or to taste
1 pinch brown sugar
1 cup brown sugar
½ cup butter

Steps:

  • Place flour, water, white sugar, egg, 1/4 cup butter, milk powder, yeast, and salt in a bread machine in the order listed by the manufacturer. Run Dough cycle, 1 to 2 hours.
  • Turn dough onto a floured surface. Roll out into a rectangle. Spread 1 tablespoon butter over the dough; spread peanut butter over the butter. Sprinkle a pinch of brown sugar on top.
  • Roll up the dough carefully starting at the long end; pinch seams together. Slide a piece of thread or dental floss under the dough; crisscross end to cut the dough neatly into twelve 1-inch rolls.
  • Place rolls on a buttered baking sheet. Cover with a slightly dampened towel and let rice in a warm place until almost doubled in volume, 30 to 40 minutes.
  • Preheat oven to 350 degrees F (175 degrees C).
  • Melt 1 cup brown sugar and 1/2 cup butter together in a saucepan over medium heat. Bring to a slow boil, stirring constantly, about 5 minutes. Pour sauce into the bottom of a 9x13-inch baking pan. Place rolls over the sauce.
  • Bake in the preheated oven until golden brown, 15 to 20 minutes. Invert pan onto a baking sheet.

Nutrition Facts : Calories 337.9 calories, Carbohydrate 44 g, Cholesterol 48.8 mg, Fat 15.9 g, Fiber 1.3 g, Protein 5.9 g, SaturatedFat 8.6 g, Sodium 324.2 mg, Sugar 19.3 g

Tips for Making the Best Peanut Butter Caramel Sauce:

  • Use high-quality peanut butter. The better the peanut butter, the better the sauce will be. Look for a brand that is made with 100% peanuts and no added sugar or oil.
  • Use a heavy saucepan. This will help to prevent the sauce from burning.
  • Cook the sauce over medium heat. This will help to prevent the sugar from crystallizing.
  • Stir the sauce constantly. This will help to prevent it from burning and help it to reach the desired consistency.
  • Use a candy thermometer to measure the temperature of the sauce. This will help you to know when it is done.
  • Let the sauce cool slightly before using it. This will help to prevent it from becoming too thick.

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 2 weeks. So next time you are looking for a sweet and decadent treat, give this peanut butter caramel sauce a try!

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