Traditional recipes

Sweet-and-Salty Peanut Butter Sauce

Sweet-and-Salty Peanut Butter Sauce

Ingredients

  • 2 cups creamy peanut butter

Recipe Preparation

  • Purée all ingredients in a food processor, scraping down sides, until smooth.

Recipe by Franklin Fountain in Philadelphia PA,

Nutritional Content

2 tablespoons per serving. One serving contains: Calories (kcal) 130 Fat (g) 12 Saturated Fat (g) 2 Cholesterol (mg) 0 Carbohydrates (g) 4 Dietary Fiber (g) 1 Total Sugars (g) 1 Protein (g) 4 Sodium (mg) 60Reviews SectionI'm confused about what to put this sauce on?

Sweet and Salty Peanut Butter Cookie Bars

Soft and chewy, these Peanut Butter Cookie Bars are topped with salted pretzels for texture and that wonderful sweet and salty combo that is incredibly easy to make!

This recipe was originally published in October 2017. It has been updated for content and photos. For a good laugh, scroll down to the bottom of the post and check out the old photo!

I mean, isn't peanut butter just the best in desserts? This Peanut Butter Fudge is ultra addicting, and these Peanut Butter Brownies are just incredible. I mean, who doesn't love peanut butter and chocolate together.

Plus these bars require no refrigeration, no cookie rolling. I mean these things are seriously easy. Got a potluck and don't have much time? Make these cookie bars. Going to party? Eating at home alone in the dark? Again, these bars are perfect.

Peanut butter, chocolate, salty pretzels. all the flavors for a perfect treat! Plus, bars are better than cookies. They're easier to make and I just like the consistency of a nice thick peanut butter bar.


Sweet-and-Salty Peanut Butter Sauce - Recipes

Yields

Active time

Ingredients

6 tsp This Little Goat went to Southeast Asia, divided

12 graham cracker sheets (or 1 ½ cups graham cracker crumbs)

6 Tbsp unsalted butter, melted

1/2 cup creamy peanut butter

2 oz. cream cheese, softened

3/4 cup confectioners’ sugar, divided

1 tsp pure vanilla extract

Instructions

Preheat oven to 350 degrees. Spray a 9-inch pie plate with non-stick cooking spray and set aside.

Add brown sugar, 2 tsp Southwest Asia sauce and 2 Tbsp water to a small skillet. Whisk to combine. Heat over medium heat, whisking frequently, until the sugar is dissolved and mixture is bubbling, about 2-3 minutes. Stir in the peanuts and toss to coat. Continue cooking, stirring constantly, until the sugars have caramelized the nuts and most of the liquid has evaporated, about 2-3 minutes more. Transfer to a parchment-lined baking sheet and set aside to cool completely.

Add graham crackers, 3 Tbsp granulated sugar and 1 tsp salt to the bowl of a food processor. Pulse into a fine crumb. With the motor running, slowly drizzle in the melted butter until the mixture resemble the texture of wet sand. Using your hands, press the crumbs evenly over the bottom and up the sides of a 9-inch pie plate. Bake until lightly golden and firm, about 10-12 minutes. Transfer to a wire rack to cool completely.

Meanwhile, place the peanut butter in a large microwave-safe bowl and melt in 10-second intervals until smooth and pourable, about 30 seconds total. Stir in the softened cream cheese, remaining 4 tsp Southeast Asia sauce, ¼ cup confectioners’ sugar and a ¼ tsp salt until well combined and smooth.

Using an electric mixer fitted with the whisk attachment, beat the heavy cream, remaining ½ cup confectioners’ sugar and vanilla until the cream holds soft peaks, about 3-5 minutes. Transfer half of the cream to a large bowl and set aside.

Fold the remaining cream into the peanut butter mixture until just combined and smooth.

Spread peanut butter cream evenly over the cooled pie crust. Freeze for 10 minutes until firm. T op with reserved whipped cream and sprinkle with candied peanuts. Serve chilled or at room temperature.


Strawberry compote is quick and easy to make and requires only 3 ingredients: fresh strawberries, sugar, and lemon.

To make, combine rinsed and quartered strawberries with sugar and lemon juice. Let it macerate for 30 minutes, and they&rsquore ready to go.

Now, if you want something more luxurious, then soak your berries in a Pinot Noir and sugar mixture. Why? Because wine makes everything fancier, that&rsquos why!


Sweet and Savory Peanut Butter Recipes

Rich, creamy and just the right amount of sweet: peanut butter is the perfect indulgence. So, why not enjoy it all your recipes — from savory noodles or chicken mole to protein bars and PB & J-inspired treats?

Related To:

Photo By: Chantell Quernemoen

Photo By: Anna Williams Prop Stylist: Marina Malchin 917 751 2855

Chocolate Chicken Mole

Ingrid makes her chicken mole with rotisserie chicken, so the whole dish comes together in a matter of minutes. And, thanks to fragrant spices, unsweetened chocolate and nutty peanut butter the dish tastes like it&rsquos been simmering away all day long.

Peanut Butter Broccolini

Even if you&rsquove only got a few tablespoons of peanut butter left in the jar you can still make something delicious! Molly mixes peanut butter with soy sauce, sesame oil, garlic and crushed red pepper to make a savory sauce for drizzling over green veggies.

Peanut Butter Incredibles

You only need peanut butter and five other ingredients (all of which are probably in your pantry and refrigerator right now) to make these mesmerizing dessert bars.

Thai-Inspired Quinoa Bowls with Pork

Creamy peanut butter is right at home with salty soy sauce, spicy chile-garlic sauce and tangy lime juice in these easy dinner bowls, inspired by the flavors of Thai cuisine.

Peanut Chicken Pasta

Ree&rsquos 5-star pasta is so easy to make &mdash and it comes together in just 35 minutes. She mixes creamy peanut butter with coconut milk, soy sauce, chile oil and lime juice for a sauce that&rsquos perfect over a mix of chicken, pasta and green beans.

Peanut Butter Cheesecake Pretzel Dip

The perfect midday pick-me-up, this 10-minute snack is sweet-and-salty perfection. The key to this recipe is whipping the cream cheese well. Make sure it&rsquos light and fluffy before you add the other ingredients. That will make the dip easy to scoop up with pretzels!

Avocado Veggie Rolls

Give peanut butter a hint of spiciness (with Sriracha) and it becomes the perfect sauce for the inside of these rice-and-veggie rolls.

Spicy Peanut Sauce

This peanut sauce with the punch of cayenne is great for hot or cold noodles or for dipping grilled chicken skewers.

Chewy Chocolate Peanut Butter Bars

These sweet-and-nutty bars are as simple to make as your classic crispy cereal treats. But, instead of holding everything together with melted marshmallows, Molly warms a mixture of sugar and peanut butter.


The Best Peanut Butter Cookies

It’s always bothered me that I don’t have a go-to homemade peanut butter cookie recipe, so I decided to remedy that with this Easy Peanut Butter Cookie Recipe. I made these three or four times just to make sure I had them down. Yes, feel bad for me, I had to eat SO many peanut butter cookies. If you decide to make them, let me warn you – these cookies are addictive! And they are quick and easy – no chilling required for the peanut butter cookies!


For the best result, you have to fridge them instead of freezing the fudge. Freezing the fudge can lead to a too harden texture and you will not be able to cut them nicely and properly. So, easily store them in the fridge for some more hours in case you are afraid of the process.

Making a homemade sweet treat is a pleasure and a delight. Nothing beats more peace and love, like a mother is creating something delicious for her kids and family. This is why for today I have decided to present to you my peanut butter fudge recipe.


Sweet-and-Salty Peanut Butter Sauce - Recipes

This is the ultimate Fathers Day dessert. I am going to build out an ice cream sundae bar, as my husband and dad and brother-in-law (all the fathers in my family) all love ice cream! But the indulgent and delicious flavors of peanut butter and chocolate happen to be my favorite!

This particular sundae is three recipes in one! You have the foundation, which is to die for Peanut Butter Ice Cream. It is very easy, as you don’t have the labor intensive custard base as with other flavors. The peanut butter has enough fat and flavor to make up for the rich base of other recipes. Then you have a bittersweet hot fudge sauce, and it is finished off by one of my latest sweet and salty happy accidents- peanut toffee. (I meant to make buttered toffee “candied” peanuts, and they turned out more like a toffee brittle- so that will be another project! but in the mean time- this is really yummy!)

Peanut Butter Ice Cream, (makes 1 quart)
1 cup peanut butter
2/3 cup sugar
1 cup whole milk
2 cups cream
2 tsp vanilla paste or extract
pinch of kosher salt

In a medium sauce pan, heat all of the ingredients together, whisking them until warm and combined, (the peanut butter and sugar is melted and smooth). Do not boil the ice cream base! Remove from the heat and let the base cool. Freeze it according to the manufacturers directions. Then take it out of the ice cream maker and store the ice cream in the freezer. (It is best when frozen over night to properly freeze hard.)

Hot Fudge Sauce (makes 2 cups)
(This can be made the day ahead of time. Microwave it or gently heat it on low. Whisk until shiny.)
2/3 cup cream
1/4 cup light corn syrup
2 Tbs brown sugar
1 Tbs vanilla paste (or vanilla extract)
8 oz bittersweet chocolate, chopped
2 Tbs butter

In a small saucepan, gently heat the cream with the sugar, corn syrup and vanilla. When the cream starts to simmer, take it off the heat and add the chocolate. Let the pot sit for a few minutes. Add the butter and whisk until the sauce us thick, smooth and shiny. Serve warm.

Peanut Toffee, (makes about 4 cups)
1/2 cup sugar
1/2 cup brown sugar
1 cup butter
3 Tbs water
1/2 tsp salt
1/8 tsp cayenne pepper
3 cups unsalted peanuts
Kosher salt

In a medium sauce pan add everything but the peanuts. Boil the mixture until it registered 300 degrees on a candy thermometer. Remove the pot from the heat and add the peanuts. Stir until they are coated and then pour onto a silpat or parchment lined sheet pan. Sprinkle with kosher salt. Bake in the oven about 15 minutes or until deep golden brown and bubbly. Remove and let the toffee cool. Chop the toffee to desired sized pieces. Store in an airtight container.

Sign up to get recipes from me in your inbox

This is the ultimate Fathers Day dessert. I am going to build out an ice cream sundae bar, as my husband and dad and brother-in-law (all the fathers in my family) all love ice cream! But the indulgent and delicious flavors of peanut butter and chocolate happen to be my favorite!

This particular sundae is three recipes in one! You have the foundation, which is to die for Peanut Butter Ice Cream. It is very easy, as you don’t have the labor intensive custard base as with other flavors. The peanut butter has enough fat and flavor to make up for the rich base of other recipes. Then you have a bittersweet hot fudge sauce, and it is finished off by one of my latest sweet and salty happy accidents- peanut toffee. (I meant to make buttered toffee “candied” peanuts, and they turned out more like a toffee brittle- so that will be another project! but in the mean time- this is really yummy!)

Peanut Butter Ice Cream, (makes 1 quart)
1 cup peanut butter
2/3 cup sugar
1 cup whole milk
2 cups cream
2 tsp vanilla paste or extract
pinch of kosher salt

In a medium sauce pan, heat all of the ingredients together, whisking them until warm and combined, (the peanut butter and sugar is melted and smooth). Do not boil the ice cream base! Remove from the heat and let the base cool. Freeze it according to the manufacturers directions. Then take it out of the ice cream maker and store the ice cream in the freezer. (It is best when frozen over night to properly freeze hard.)

Hot Fudge Sauce (makes 2 cups)
(This can be made the day ahead of time. Microwave it or gently heat it on low. Whisk until shiny.)
2/3 cup cream
1/4 cup light corn syrup
2 Tbs brown sugar
1 Tbs vanilla paste (or vanilla extract)
8 oz bittersweet chocolate, chopped
2 Tbs butter

In a small saucepan, gently heat the cream with the sugar, corn syrup and vanilla. When the cream starts to simmer, take it off the heat and add the chocolate. Let the pot sit for a few minutes. Add the butter and whisk until the sauce us thick, smooth and shiny. Serve warm.

Peanut Toffee, (makes about 4 cups)
1/2 cup sugar
1/2 cup brown sugar
1 cup butter
3 Tbs water
1/2 tsp salt
1/8 tsp cayenne pepper
3 cups unsalted peanuts
Kosher salt

In a medium sauce pan add everything but the peanuts. Boil the mixture until it registered 300 degrees on a candy thermometer. Remove the pot from the heat and add the peanuts. Stir until they are coated and then pour onto a silpat or parchment lined sheet pan. Sprinkle with kosher salt. Bake in the oven about 15 minutes or until deep golden brown and bubbly. Remove and let the toffee cool. Chop the toffee to desired sized pieces. Store in an airtight container.


Peanut Noodles Made Healthy!

I love love love peanut noodles. They are my jam. While I love how peanut buttery they are, I don’t love how much fat allllll that peanut butter ends up being. Enter my recipe for Healthy Peanut Noodles! I have used my culinary forces for good and have significantly decreased the amount of fat in this recipe while still maintaining lots (and lots!) of flavor.

Peanut Butter Powder is my secret ingredient and what a good secret it is! It melts right into this sauce perfectly while keeping everything peanut buttery. Top it with just a few chopped peanuts for that yummy crunch and you too will become just as obsessed with these peanut noodles as me.


Savoury peanut butter recipes

Vegetable satay curry

Crunchy peanut butter stars in this creamy vegan curry, packed with plenty of nutritious veggies, warming ginger and chilli for a healthy meat-free meal.

Thai-style peanut noodle salad with herbs and watermelon

Ready in 20 minutes, this vibrant vegan salad is packed with juicy watermelon and crunchy peanuts.

Gado gado fried rice

This Indonesian salad of vegetables and boiled eggs in a rich peanut dressing is bulked up here with spicy fried rice.

Coconut, aubergine and peanut butter curry

This creamy coconut and peanut aubergine curry is vegetarian, under 300 calories and ready in just 30 minutes, making it the perfect comforting meal to make midweek. We have lots more vegetarian curry recipes where this came from, too.

Tigrillo

Check out this traditional South American breakfast dish from Ecuador. Peanut butter stars in this easy recipe, which is packed with plenty of flavour.

West African-style peanut curry with chicken and sweet potato

Inspired by the peanut-based curries of West African cooking, this recipe is a simplified version, using peanut butter as a quick shortcut. It also freezes really well if you fancy making a double batch.

Spicy peanut and szechuan pepper noodles

The hint of szechuan spice and fiery ginger in these buttery peanut noodles – and the fact they’re ready in only 30 minutes – means they’ll quickly become your new go-to midweek dinner.

Steamed aubergines with peanut dressing

Check out this easy-to-make aubergine dish with a punchy peanut butter dressing. Serve this super simple vegan recipe, which is under 100 calories per portion, as a delicious hot or cold side dish.

Broccoli and peanut soba noodles

Our recipe for broccoli and peanut soba noodles with a zingy peanut butter dressing is really easy to make and ready in 20 minutes or less. The fresh greens are great with the noodles while the roasted peanuts add a crunchy texture.

Steak satay noodles

Make your own satay sauce with crunchy peanut butter and coconut milk, then toss it together with strips of seared sirloin steak. Don't forget the sriracha!