Last updated on December 9th, 2022 at 10:24 am
Got 5 minutes? Then you've got time to whip up this luscious and smooth 3-ingredient peanut butter caramel sauce.
A few days ago I posted my peanut vegan peanut butter chocolate chip cookies recipe - good times - and to be honest I had a few buckets of peanut butter left over from recipe testing.
And boy...do I have the perfect recipe for all that peanut-y goodness.
This dark golden peanut butter caramel sauce could be draped over your ice-cream in mere minutes. Pour it over sticky date cake or whole wheat vegan pancakes. Raid your pantry, grab a whisk and I'll meet you in the kitchen.
Things to Love About This Recipe
I tripped face first in to this sauce while making a tahini caramel for my flourless tahini caramel black bean brownies. I think you're going to love it!
I kid you not, this sauce is genius. It's:
- Super quick, it literally takes 5-minutes
- Made from whole ingredients
- Cook-free! All you need is a whisk and a bowl and
- So good, you'll be licking the bowl.
- It tastes like liquid peanut brittle!
What You'll Need
The truly cool thing about this caramel sauce is that it has 3 ingredients. That's it.
Peanut butter: A nice runny peanut butter works best for this caramel sauce. You can also swap the peanut butter for almond or cashew butter.
Maple syrup: Pure maple syrup works best here.
Vanilla extract: Buy the best extract you can manage - extract, not essence.
How to Make Peanut Butter Caramel Sauce
You'll find full instructions and measurements in the recipe card at the bottom of the post.
All you will need to make this caramel in under 5-minutes is a bowl and a whisk. Simples, right?
Step 1: Combine the ingredients in a large bowl.
Step 2: Whisk until smooth and delicious.
Are you feeling me? Just whisk away until the mixture comes together in a smooth and peanut buttery caramel. Taste, add salt if you need it, and you are done.
Recipe Tip
Find yourself a nice runny peanut butter (or almond butter if that's your preference). I am in Australia and for this recipe I used Bega Simply Nuts Smooth Peanut Butter. This isn't a sponsored post, it's just that this nut butter is the perfect consistency for this sauce. If you don't have a runny nut butter, gently warm some up in the microwave or over low heat in a saucepan. Next, add the runny peanut butter to a bowl with maple syrup and a little vanilla and whisk.
That's it. Like I said pour this caramel over ice-cream, over fruit or add to a milkshake - we did that one and trust me it's awesome.
Made from pantry ingredients and about as labour intensive as brushing your hair, this vegan peanut butter caramel sauce is a great one to have in the back pocket when you need something sweet and buttery and you need it now. Enjoy, x.
FAQs
A good runny smooth peanut butter works best. It can be salted or unsalted but a runny consistency makes the whisking easier.
I'm sorry I don't understand the question. Peanut butter is oxygen. Oh, OK. Almond butter and tahini will work too...
If you can't get a nice runny peanut butter, the best way to get your butter to drizzle is to gently heat it. Either in the microwave for 10 seconds at a time or pop the jar in a pot of hot water until it has loosened up.
You can store your vegan caramel sauce in a sealed container in the fridge for up to a week. It will thicken and firm up as it chills but you can gently warm it again to serve or just whisk in a touch of water to loosen it up.
A spoon. Straight from the jar in to your mouth.
Want more peanut butter recipes? You are speaking my language.
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Peanut Butter Caramel Sauce
Ingredients
- 3 tablespoon peanut butter almond butter works too!
- ⅓ cup maple syrup + 1 tbsp
- ½ teaspoon vanilla
- pinch fine salt if your peanut butter is unsalted
Instructions
- To make this recipe super quick, we are looking to use a runny peanut butter. If your peanut butter is thick, gently warm it in the microwave or a saucepan over low heat until runny. Add a teaspoon of dairy free milk if needed to thin the peanut butter out.
- Next, add the runny peanut butter to the maple syrup and vanilla in a mixing bowl and whisk until combined and smooth.
- Taste and add a touch of salt if needed. And you're done.
- Store the sauce in an airtight container in the fridge. It will keep for up to a week.
- If the sauce becomes too thick, heat it gently in a saucepan on the stove top and add a touch of water to thin it out.
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