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Dark Chocolate Peanut Butter Fudge Sauce

I have a few sauces on here that I feel so confident about that I won’t even glance at similar recipes. This hot fudge sauce as well as this butterscotch have been made too many times to count and are frequently in my fridge since they keep forever. I’ll drizzle them over ice cream or cake for kids/company and have been known to take a big spoonful mid afternoon when I’m itching for something sweet. This one I heated up and served with broken graham crackers. The kids instantly became grabby, selfish little gremlins in their haste to get the lion’s share of the sauce.

The reason this recipe from Americas’s Test Kitchen caught my eye is that it also has peanut butter. That’s it. Not such an intriguing story. Here’s something, though. Last night a friend brought a drink called Screwball Peanut Butter whiskey to my house. I was making a to-go bourbon spiked hot chocolate to bring with us to a cold football game and I instead added his Screwball. It was pretty much the best thing I’ve ever had.

I’ll take part in a cocktail competition this holiday season and I plan to make peanut butter “screwball” hot chocolate with freshly whipped cream on top and a drizzle of this sauce. I’m very, very, very excited. I wrote this almost exact from the magazine but just FYI I did NOT sift my cocoa powder (just vigorously whisked), and I used natural peanut butter.

Dark Chocolate Peanut Butter Fudge Sauce

Makes 2 cups

From America’s Test Kitchen

1 1/4 c. sugar

2/3 c. whole or 2% low-fat milk

1/2 tsp. table salt

1/3 c. unsweetened cocoa powder, sifted*

3 oz. unsweetened chocolate, chopped fine

4 tbsp. unsalted butter, chilled, cut into 8 pieces

1/4 c. creamy peanut butter

1 tsp. vanilla extract

  1. Heat sugar, milk and salt in medium saucepan over medium low heat, whisking gently, until sugar has dissolved and liquid bubbles around the edge of the saucepan.
  2. Reduce heat to low and add cocoa; whisk until smooth.
  3. Off heat, stir in chocolate and let stand about 3 minutes. Whisk sauce until smooth and chocolate is fully melted.
  4. Add butter and whisk until fully incorporated and sauce thickens slightly. Whisk in peanut butter and vanilla until smooth.
  5. Transfer to widemouthed canning jar or glass container and store up to 1 month, refrigerated.