Peanut Butter Syrup

"This is a must for peanut butter lovers. Delicious served over waffles."
 
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Ready In:
7mins
Ingredients:
2
Serves:
3
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ingredients

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directions

  • Combine both ingredients in a small saucepan over low heat; heat until peanut butter is melted and and mixture is smooth.
  • Serve over waffles, pancakes, or French toast.
  • This can also be heated in the microwave.

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Reviews

  1. I looooove this syrup. I use it when I make my peanut butter pancakes. Thanks =)
     
  2. Delicious my peanut butter freaks just love this. Thanks for such a great topping. It's even good over ice cream!
     
  3. 4 Stars for taste, 6 stars for ease! Great change up to regular syrup, and goes excellent with waffles/pancakes and sliced bananas.
     
  4. I used organic maple syrup and natural peanut butter for this. They didn't quite blend as well as I'd hope- the syrup stayed a little grainy. The flavor was pretty good, though. I did find it a little "dense" for my tastes. Maybe it is because I used a natural peanut butter. We served with Oat and Wheat Germ Pancakes #94874, which was nice. Thanks!
     
  5. Wow! I cannot believe I'd never heard of this before. Used maple syrup and Jif. I had some with pancakes and some with a spoon. Delicious! Thanks, Ginny Sue!!!
     
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RECIPE SUBMITTED BY

“So many recipes, so little time.” I love to cook, especially trying new recipes. I try to prepare at least 3 new recipes a week. I have enjoyed cooking and baking since I was first able to peer over the top of Mom’s kitchen counter. I have been married for over 25 years and have one adult daughter. My hobbies (other than cooking) include gardening, yoga, shopping, reading, and crafts. I also have a commitment to myself to work out for an hour at least 3 times a week Every other weekend, DH and I go to our weekend home at a golf course country club. On Friday afternoons, we usually eat lunch on the road as we try to beat the traffic out of town. I'm always looking for new sandwich ideas for those Friday lunches. Once we get there, I don't want to drive yet again to the supermarket or even out to dinner. (The closest supermarket is 3 miles away.) Through 'zaar, I have found the convenience of "dump" recipes for Friday night dinners. I make them up in advance and freeze, then just put them in the ice chest for the trip. They are ready to grill or bake for dinner. During the week, I stick with quick and easy recipes that can be prepared in 45 minutes or less. On weekends is when I try the more complicated recipes that take a longer time to prepare. I've assembled by main dish cookbooks accordingly. I have nothing against convenience foods (use them all the time!) and I am in no way a food snob. However, I don't cook with cream of xxxx soups, processed cheese food, and others of that ilk. Besides being full of sodium, fat and other bad things, I just don't care for the taste and texture. DH is lactose-intolerant and has high cholesterol, which challenges me to find healthy good-tasting recipes.
 
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