This recipe for peanut butter hot fudge, from the new book I wrote with chef Todd English (Cooking in Everyday English), is truly out of this world. Don't tell my family but when I first made this recipe I drank half of it like soup, right out of the pot!
You can serve it up with Todd's recipe for homemade ice cream, which is also in the book, or simply pick up your favorite store-bought brand. Either way, this dessert is a slam dunk!
Makes 2 cups
Unsalted butter, 1⁄2 cup
Unsweetened chocolate baking bar, 1 oz.
Sugar, 3⁄4 cup
Unsweetened cocoa, 1⁄4 cup
Evaporated milk, 1 (5-oz.) can
Creamy peanut butter, 1⁄2 cup
Vanilla extract, 1 tsp.
Kosher salt, 1⁄4 tsp.
1. Melt butter and chocolate in a small, non-aluminum saucepan over medium-low heat. Stir in sugar and cocoa until blended. Gradually add evaporated milk, stirring until blended.
2. Bring to a low simmer over medium heat, stirring constantly. Remove from heat when bubbles appear. Stir in peanut butter and remaining ingredients. Serve warm, spooned over ice cream.
Amanda Haas is a cookbook author and founder of the website One Family One Meal, which provides free recipes, menu plans, and shopping lists to parents who want to cook healthy meals their entire family will love. Her recipes and kitchen wisdom are currently also being showcased by Pottery Barn Kids. Her latest cookbook writing project, Cooking in Everyday English, from which this recipe comes, is available now at Amazon).
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