You’re only ten minutes away from peanut butter and caramel bliss. This quick and easy Peanut Butter Caramel Sauce comes together in no time, and the result is a rich, creamy topping you’ll want to drizzle over everything.
Peanut butter has been a favorite of mine since childhood. It was a staple of our go-to breakfast—peanut butter and banana toast—and I even found myself craving it throughout most of my pregnancies.
No wonder all my kids are peanut butter fans too! It’s no surprise this Peanut Butter Caramel Sauce is an instant favorite at our house.
My Favorite Kitchen Tools To Make This Recipe
From trusty pots and pans to handy gadgets, I’ve curated a list of products I use and love.
Some of our favorite peanut butter recipes include No Bake Cookies are made with peanut butter and she loves my Chocolate Peanut Butter Fondue.
My husband’s late-night indulgence includes peanut butter, maple syrup and pecans heated up in a bowl and devoured with a spoon. I will have to admit it is a pretty amazing combination.
I adapted my White Chocolate Caramel Sauce recipe, one of my favorite sauces EVER! I just substituted the white chocolate with peanut butter and I got the perfect caramel sauce.
What I love most about this Peanut Butter Caramel Sauce is that it comes together in just 10 minutes. Drizzle it over ice cream, dip pretzels or cookies in it, or serve it as a fondue.
Now that I’ve made this Peanut Butter Caramel Sauce, I’m starting to wonder if my beloved Peanut Butter Fudge Sauce even stands a chance and that says a lot. This recipe is a must try for all peanut butter fans.
Pair this With…
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Peanut Butter Caramel Sauce
Ingredients
- ¼ cup butter ½ stick
- 1 cup brown sugar
- 2 tablespoons white granulated sugar
- ½ cup heavy cream
- Pinch of sea salt
- 1/3 cup creamy peanut butter
Instructions
- Add all of the ingredients, except for the peanut butter in a medium sauce pan, heat over medium-low heat. Let it cook, while constantly whisking for about 4 minutes. Stir in peanut butter and cook while constantly whisking for another 3-4 minutes. Remove from heat, stir and serve. This caramel sauce you can serve immediately, my preference or let it cool, and refrigerate for later.
Notes
Yum – thank you.
Love this recipe! Thanks for sharing!
This is pretty much the best caramel sauce EVER!!!
This sauce looks absolutely divine!
This sauce looks amazing! I can’t wait to enjoy this with my favorite desserts!
I LOVE the sound of the salty peanut butter + sweet caramel!! I must try this!
Did I miss something? How do you make ‘caramel ‘ sauce without any caramels?
This recipe is for making the caramel, but with the addition of peanut butter. I hope you enjoy!
What an amazing recipe! Thank you for sharing!
I made this into peanut butter caramel popcorn. I doubled the batch of PB Caramel, popped 2 bags of microwave popcorn, poured half the PB Caramel (so, 1 batch) over the popcorn, baked at 260F for 15 min, then let it dry. It is delicious!
This recipe is great for popcorn as it doesn’t require corn syrup, which some people aren’t a fan of.
Thank you so much! I have some PB Caramel sitting in the fridge to pour over ice cream, and some yummy PB Caramel Popcorn.
Thank you for the review, Shannon. Putting it on popcorn sounds so amazingly addictive! That is such a great idea. I’m so glad you enjoyed the recipe!
Can I substitute heavy cream with milk?
Hi Samna! I am not sure if using milk would work quite as well as heavy cream in this recipe. The fat content of cream is much higher than milk, meaning that the sauce may be a lot runnier and it may not combine as well, meaning it may turn out gritty. We have onlly tested the recipe with cream so we can not be sure if it would or would not work though. If you do give it a go, please let us know how it turns out!
Used 2% milk and use vegan butter…. Boiled it 4 minutes then reduced the heat to med low….added the peanut butter stirred till it was fully combined and then simmered for 5 minutes allowed it to cool…. It was perfect!!!!!!
This recipe looks Devine…can I substitute or omit the white sugar altogether?
I am so excited to try this recipe since being in high school. The cooks made a peanut caramel sauce which they served over chocolate cake. I’ve tried seaverall times and different ways but did not get the taste I wanted. One of my main issues was adding the peanut butter after removing the saucee from heat. Thank you so much and I’m baking my cake and sauce today. Have you tried doubling the recipe?
Do you use light or dark brown sugar in this recipe?
I use light brown sugar in most recipes unless stated otherwise!
What peanut butter you use? Do you use natural 100% peanut butter or a peanut butter spread such as Reese’s creamy peanut butter? Thank you in advance.
I use Skippy creamy peanut butter.
I would like to try….poking holes in my cake, then pouring on the caramel sauce then icing with the cooked chocolate icing. Do you think that would work?
Yes, that would taste amazing!
This sounds just wonderful but I’m just a bit confused on the directions. Is the mixture suppose to get thick? Is it supposed to boil at all? If you could please clarify. Thanks so much.
This really doesn’t boil, like you boil water for noodles, more a slow rolling boil. While you are cooking over medium heat, you will be constantly stirring so that it doesn’t burn to the bottom. The mixture will thicken as it cooks. Does this help?
Can you use the peanut butter caramel sauce recipe as an icing to a cake?
For sure! That would be so good!
I’m excited about this recipe. I’m using it as a topping for my banana pudding cheesecake