Peanut Butter Hot Fudge is about to become your new go-to dessert topping. It’s thick, creamy, and perfectly balanced between rich chocolate and salty peanut butter, ideal for drizzling over No-Churn Ice Cream. Made with just five ingredients, it comes together in minutes and stores beautifully for quick desserts all week long.

What Makes This Hot Fudge So Good

This sauce has the silky texture of classic hot fudge but with the unmistakable flavor of creamy peanut butter. The sweetened condensed milk gives it that signature thick, glossy consistency without needing cream or corn syrup. Drizzle it over your favorite desserts for an instant upgrade!

Ways to Use Peanut Butter Hot Fudge

This rich, chocolatey peanut butter fudge sauce can be used in so many delicious ways. Drizzle it over a stack of fluffy Pancakes for a weekend breakfast treat or swirl it into a Peanut Butter Banana Smoothie. It’s incredible poured over a scoop of No-Churn Ice Cream, or as a topping for a homemade Ice Cream Sundaes, but don’t stop there, try it over Brownies or use it as a dip for fresh strawberries and apple slices. However you serve it, this sauce adds a rich, peanut buttery finish that makes everything taste a little more decadent.

Peanut Butter Hot Fudge being poured over ice cream.

How to Store and Reheat

Once cooled, pour the sauce into a sealed jar or airtight container and store it in the refrigerator for up to 2 weeks. When you’re ready to use it, warm it gently in the microwave or on the stovetop until pourable. A quick stir will bring it back to its smooth, fudgy glory.

Peanut Butter Hot Fudge

Prep Time 5

Cook Time 5

Rich, creamy peanut butter hot fudge made in minutes. Perfect for topping ice cream, brownies, or enjoying by the spoonful!

Save Print Rate Comment

Ingredients

▢ 1 can (14 ounces) sweetened condensed milk
▢ 1 cup (168 grams) semi-sweet chocolate chips
▢ ¼ cup (64 grams) creamy peanut butter
▢ 2 tablespoons unsalted butter
▢ ½ teaspoon vanilla extract

Instructions

In a medium saucepan over medium heat, combine sweetened condensed milk, chocolate chips, and peanut butter. Stir constantly with a silicone spatula or wooden spoon until the chocolate is melted and the mixture is smooth and glossy.
Remove the pan from heat. Add butter and vanilla extract, stirring until the butter is completely melted and fully incorporated.
Serve warm over ice cream, brownies, or cake. Let the fudge cool completely before transferring to a sealed glass jar or airtight container. Store in the refrigerator for up to 2 weeks. Reheat gently before serving.

This recipe was inspired by the Peanut Butter Hot Fudge recipe from iambaker.net.