It’s a common thing to say that the best part of any meal is dessert.
It’s not just because we all love sweets, but also because it’s so easy to make and requires little effort on our part.
And when you add in the fact that it can be made ahead of time and stored for up to 2 weeks, you have yourself an even better reason to indulge your sweet tooth!
I think this would go well with ice cream or whipped cream (which I didn’t use here) as a dip for fruit, but it could definitely work as a topping too.
The flavor combination isn’t something you see often in desserts, which makes it really special.
I had some leftover chocolate chips from my Peanut Butter Chocolate Chip Cookies (recipe coming soon!), so I used those instead of semisweet chocolate chips.
If you don’t like peanut butter, feel free to omit the peanut butter and leave out the peanuts altogether – the sauce will still taste great without them.
1/2 cup unsalted butter
4 ounces bittersweet chocolate, chopped into small pieces
3 tablespoons granulated sugar
1 tablespoon light brown sugar
1 teaspoon vanilla extract
1/4 cup heavy whipping cream
2 cups confectioners’ sugar
1/3 cup roasted salted peanuts, roughly chopped
Melt the butter over medium heat until completely melted.
Remove from heat and let cool slightly while you prepare the other ingredients.
Add both sugars, the vanilla, and salt to the bowl of your stand mixer fitted with a paddle attachment.
Mix on low speed until combined.
Add the cream and mix again until incorporated.
Increase the mixing speed to high and beat for 3 minutes.
Scrape down the sides and bottom of the bowl occasionally if needed.
Turn off mixer and stir in the peanuts.
Pour into a sealable container and refrigerate at least 1 hour before serving.
Serve chilled with fresh fruits and cookies.
Store leftovers in refrigerator for up to 2 weeks.
This was one of my favorite things I ever ate growing up.
My mom always made me take it home after school and eat it straight from the fridge.
Since then, I never looked back.
I loved how creamy and rich it tasted, though I did find myself craving more than one spoonful.
This sauce has a similar consistency to fudge sauce, which gives it a perfect balance between richness and sweetness.
You may need to adjust the amount of milk depending on what brand of chocolate chips you use, but keep in mind that bittersweet has less cocoa solids per ounce compared to semi-sweet.
Make sure you give it enough time to chill fully before eating; otherwise, the sauce gets runny.
The original recipe calls for half-and-half, which is basically equal parts whole milk and heavy whipping cream.
While I prefer using regular milk, I wanted to try this with soy milk since I had some open in the fridge.
To my surprise, it worked perfectly fine with no noticeable difference in texture.
Soy milk does tend to separate more easily, however, so if yours doesn’t seem to thicken properly, you might want to stick with full fat dairy milk.
For the past few years, this has been my favorite treat to bring to potlucks and family gatherings.
I usually end up bringing two bowls because everyone always wants seconds! Even if you aren’t a fan of nuts, they do add a wonderful crunchy element to the dish.
Try making a batch now so that you can enjoy it throughout the winter months.
Peanut Butter & Jelly Sandwich Recipe
- High-powered blender
- 3/4 c. + 2 tbsp water
- 1/2 c. + 2 tbsp grapeseed oil or similar neutral oil
- 1/2 c. almonds raw
- 1/4 c. + 2 tbsp lemon juice fresh
- 3 tbsp. nutritional yeast
- 2 cloves garlic
- 2 tsp. bragg liquid aminos
- 1/2 tsp. kosher salt
- 1/2 tsp. cumin
- 1/2 tsp. chili powder
- 1/4 tsp. coriander
- 1/4 tsp. paprika
- In a high-powered blender, combine all of the ingredients. Blend for one minute at a time. Increase the speed to high and blend for 1-2 minutes, or until smooth and creamy.
- Refrigerate until needed. Sauce could separate. It’s as good as new after a quick stir.