Estimated Nutrition (whole recipe, rough)
Counts 6 of 7 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Peanut | 1 oz (28g) | 161 |
| Chocolate | 1 oz (28g) semisweet | 155 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Salt | 1 tsp (6g) | 0 |
| Syrup | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1/2 teaspoon butter
- 1 cup peanut butter
- 1-2 tablespoon brown sugar
- 1/8 teaspoon salt
- 1/4 cup milk
- 1/2 cup chocolate syrup (optional)
Directions
Melt peanut butter, butter, sugar, salt, and milk over low heat, stirring often, or in Crock-Pot Little Dipper or fondue pot.
Stir until mixture is smooth and caramel colored, adding more milk as needed to reach a smooth dipping consistency.
If desired, add chocolate sauce and stir well.
Continue heating until warmed through.
Serve plain peanut butter fondue with toast and jam sandwiches as dippers; chocolate-peanut butter fondue is perfect for a variety of fruits as well as ice-cream, cake cubes, etc.
My sweetie and I eat the first half of this plain, with toast and jam, then add only 1/4 cup chocolate sauce to the remainder for our dessert.
Make this vegan by using margarine, soy milk, and vegan chocolate!
Category:Californian Recipes
Category:Californian Desserts