I am pretty excited about this recipe for chocolate peanut butter sauce, friends.
I used a DuClaw Brewing’s Sweet Baby Jesus porter to make it, which tastes kind of like a beer flavored Reese’s cup you can drink, so if you like some peanut butter in your chocolate and some chocolate in your peanut butter, get to know this peanutty chocolatey porter sauce. I think you’ll really like it!
And if you love some ice cream sauce in general, please try my hot fudge sauce and/or my quick hot fudge sauce. Both are great over ice cream or drizzled over cake or cheesecake!
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Cooking and Baking with Beer
Beer is for more than just drinking, friends.
I love to use it in my baking and in cooking. Why? A couple of reasons:
- There are a lot of malty flavors in beer, especially darker beer, that play really well with and can accentuate the taste of chocolate, caramel, toffee, and even bread.
- Even though most of it cooks away, the alcohol present in beer brings out flavors that are alcohol soluble rather than water soluble. These alcohol soluble flavors stay locked away unless you use alcohol in your recipe. So unlock them with just a splash!
Would you like some examples? Of course! One of my favorite chocolate cakes is actually a chocolate stout cake. I usually make it with some Guinness or other Irish stout.
This double chocolate stout Bundt cake has two beers in it: one in the cake batter and another in the glaze.
How about some pumpkin porter beer brownies to get you in the mood for fall?
The hot fudge sauce recipe I linked to in the introduction has just a bit of vodka in it, again just to unlock those alcohol soluble flavors.
I have a wonderful bread recipe that I call Old Neighborhood Oatmeal Bread because I made it with a bottle of Old Neighborhood Oatmeal Porter.
This beer cheese recipe is one I used to make at the restaurant, and I adapted it to serve with homemade bread pretzels. I use a porter in the sauce, but a stout would also work.
What Does Chocolate Peanut Butter Sauce Made with Beer Taste Like?
This boozy ice cream sauce is Good. Seriously.
It’s sweet but not too sweet. It’s the perfect pouring consistency, and it has just a bit of bite from the porter which is happily balanced by whatever sweet ice cream you choose to pour it over.
As a bonus, it’s also really easy to make and you can have it ready to pour over ice cream in only about 15 minutes.
You may very well have all the ingredients you need for this peanut butter sauce already.
- semi-sweet or bittersweet chocolate chips (or chopped chocolate bar)
- vanilla extract
- evaporated milk
- creamy peanut butter
- chocolate peanut butter porter (I used Sweet Baby Jesus)
- granulated sugar
- kosher salt
The only thing you may not own is the beer itself. If you can’t find the Sweet Baby Jesus, any chocolate stout or chocolate porter will work just as well.
How to Make This Chocolate Peanut Butter Sauce
The procedure for making this sauce is really straightforward. Here’s what you’ll do:
- Put the chocolate chips and vanilla extract into a heat-safe bowl.
- Heat the evaporated milk, peanut butter, beer, and salt on the stove, whisking frequently so the peanut butter melts evenly.
- Bring the mixture to a boil.
- Pour it through a fine mesh strainer into the bowl with the chocolate and vanilla.
- Whisk until smooth.
A Note About Measurements
NOTE: Most of my recipes are written by weight and not volume, even the liquids. Even though I try to provide you with volume measurements as well, I encourage you to buy a kitchen scale for ease of measuring, accuracy, and consistency.
This is the scale I use, love, and recommend:
I really hope you love this chocolate peanut butter sauce, you guys! If you make it, please share a photo with me, either in the PCO Facebook Group or on instagram by tagging @onlinepastrychef and using hashtag #pcorecipe. Thanks, and enjoy!
- 12 oz semi-sweet or bittersweet chocolate chips, (I used Ghirardelli 60%)
- 1 1/2 teaspoons vanilla extract
- 1 12 oz can evaporated milk, (not sweetened condensed milk)
- 8 oz creamy peanut butter
- 4 oz chocolate peanut butter porter, (I used Sweet Baby Jesus)
- 5 oz granulated sugar
- 1/2 teaspoon kosher salt
- Place the chocolate chips and vanilla in a large bowl convenient to the stove.
- In a heavy-bottomed sauce pan, heat the evaporated milk, peanut butter, beer and salt over medium heat. Whisk well to help the peanut butter melt evenly into the mixture.
- Bring the mixture just to a boil.
- Pour milk/peanut butter mixture over the chocolate chips and vanilla. Let sit a minute so the chocolate chips begin to melt.
- Whisk until smooth and glossy.
- Serve warm or at room temperature over ice cream
Nutritional information is based on a 1 ounce serving.
If you cannot find DuClaw Brewing's Sweet Baby Jesus Porter, you can substitute any chocolate stout or chocolate porter.
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Nutrition InformationYield 16 Serving Size 1
Amount Per ServingCalories 346 Total Fat 23g Saturated Fat 10g Trans Fat 0g Unsaturated Fat 11g Cholesterol 7mg Sodium 198mg Carbohydrates 25g Net Carbohydrates 0g Fiber 5g Sugar 14g Sugar Alcohols 0g Protein 9g
Thank you for spending some time with me today.
Enjoy the delicious ice cream sauce, take care, and have a lovely day.