Caramel Peanut Butter Fudge Sauce

Chanie Nayman Recipe By
  • Cook & Prep: 20 m
  • Serving: 1
  • Contains:

Some recipes are so simple, but they make you look good. Too many times I've had last-minute Shabbos company. For dessert I pull out a long-forgotten chocolate cake from the freezer, scoop it or neatly cut it into dessert glasses, top with ice cream (or skip the ice cream), find some cookies to crush on top, drizzle with whatever sauce I'm in the mood of at the moment, and top with candied nuts for extra credit. My guests think I'm serving them something magazine worthy, and really it was just a"stuff-I-had" special. (Our secret!)

Ingredients (5)

Sauce

Start Cooking

Make the Sauce

  1. In a double boiler, bring margarine and peanut butter to a light boil. Lower the heat and add caramel and chocolate chips. When they're melted, remove from heat and add in whisky, if desired.

Note:

Set in a glass bowl near your hot plate or in a warm place (but not over direct heat) in preparation for dessert. It can even stay there overnight if you plan on using it Shabbos lunch, as long as it's not too hot.

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