Name: Peanut Butter Caramel Sauce
Total time: 5 min
Ingredients: 1/3 cup smooth creamy peanut butter (use your favorite); 1/2 cup maple syrup; 1 tsp vanilla bean paste (can sub extract)

It’s no surprise to anyone that I love peanut butter. It’s really one of my favorite things on the planet. No, it’s not technically paleo because it’s a legume but I really don’t care. It’s delicious! The best part is, this peanut butter caramel sauce only has 3 ingredients and takes about 5 minutes to make!

I suppose you could use almond butter in this recipe, but I’m not sure it would have the same incredible melt in your mouth effect. Okay, I’m sure it would I’m just partial to peanut butter. For some reason, the combination of peanut butter, maple syrup and vanilla bean is out of this world good.

Do you like peanut butter desserts? I love the combination of peanut butter and banana which is why this caramel sauce is particularly good over a big stack of banana pancakes. I also made a paleo brownie sundae, topped it with vanilla cashew ice cream, a big dollop of this delicious sauce, and sprinkled with with peanut butter Nutsola. It’s next level good!

Here are a few ideas on how you can use your peanut butter caramel sauce:

Over ice cream
On top or swirled into brownies (recipe here)
On top of banana pancakes (recipe here)
As an apple dip

It stores perfectly in a glass jar in the fridge. I heat mine up before using it because it’s pretty thick. But you can also add a bit of water or more maple syrup if you like your sauce thin.

paleo banana pancakes — ***What are you going to put your peanut butter caramel sauce on?***

paleo fudgey brownie — ***What are you going to put your peanut butter caramel sauce on?***

Peanut Butter Caramel Sauce

A 5 minute recipe that only uses 3 ingredients but is out of this world good!

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Total Time 5

Course Dessert

Ingredients

1/3 cup smooth creamy peanut butter use your favorite
1/2 cup maple syrup
1 tsp vanilla bean paste can sub extract

Instructions

In a small saucepan, heat all ingredients over low heat until well blended and smooth.
Turn the heat up to medium low and bring to a boil, stirring constantly. Once it boils for a minute, turn the heat of. The caramel will thicken as it cools. If it is too thick, you can add a bit more maple syrup or water to thin the sauce depending on your liking.
Store in the fridge, warm before serving.