1-Minute Peanut Butter Syrup
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Created using a simple formula, this 1-minute peanut butter syrup is perfectly nutty and sweet. This versatile recipe is only limited by your imagination.
In case you didn’t know, my family is made up of a bunch of peanut butter fanatics. So on National Peanut Butter Day each year, I drop what I am doing and rush into the kitchen to mix up a batch of this delicious peanut butter syrup. It’s basically sweet peanut butter bliss, I tell ya! Here’s the recipe to show you how easy it is to make and some of the many uses for it. When I say it takes just 1 minute, I mean it.
This very versatile recipe has a simple formula: 1 part peanut butter to 2 parts syrup. The syrup I’m using in this post is honey but you can also use pure maple syrup, Karo syrup (corn syrup), or even pancake syrup in its place. Thick, creamy, sweet, and rich, your pancakes, waffles, or ice cream sundae will never be the same again. Once you try this peanut butter syrup recipe, I just know you’ll make it again and again. It’s the most decadent way to get your peanut butter fix.
Some other delicious dessert sauces you might like to try include dulce de leche for caramel lovers, Mama’s custard sauce, and my pecan praline sauce.
Ready? Let’s get started! Don’t blink because you’ll miss it if you do :).
Recipe Ingredients
- Creamy peanut butter
- Honey (or syrup of your choice)
How to Make Peanut Butter Syrup in 1 Minute
Place peanut butter and honey (or whatever syrup you’re using) in a microwave-safe bowl or measuring cup.
Heat for 30 seconds in your microwave, then stir. Heat for 30 seconds more and stir until smooth and creamy.
That’s it, you’re done! Enjoy your peanut butter syrup!
Serving Suggestions
This is excellent served over vanilla ice cream…
But it’s also the perfect way to make scrumptious butter pancakes.
Be sure to try it for breakfast on homemade biscuits, waffles, French toast, or regular toast.
It’s a fantastic warm dessert topping too. Drizzle your peanut butter sauce over a slice of pound cake, cheesecake, bread pudding, brownies, or cookies. If all else fails, just eat it with a spoon!
This 1-minute peanut butter syrup is a peanut butter lover’s heaven!
Surprise your family tonight with this delicious treat!
Storage
Store leftovers in the fridge for up to 2 weeks. I like to store mine in a mason jar, as above.
Recipe Notes
I recommend using creamy peanut butter in this recipe. Natural peanut butter and crunchy peanut butter don’t microwave as well, so the syrup consistency won’t be as smooth.
Check out these other peanut butter recipes:
Easy Homemade Peanut Butter Cookies
Peanut Butter Brownies with Peanut Butter Fudge Icing
Peanut Butter Cheesecake Cookie Bars
For more peanut butter recipes, including allergy options, be sure to click here to visit my Treasury of Peanut Butter Recipes post!
Ingredients
- 1/2 cup honey maple syrup, corn syrup (karo), or pancake syrup
- 1/4 cup creamy peanut butter
Instructions
- In a microwave-safe bowl or measuring cup, combine the syrup and peanut butter.1/2 cup honey, 1/4 cup creamy peanut butter
- Microwave for 30 seconds. Stir. Microwave for 30 seconds more. Stir until creamy and well combined.
Excellent over biscuits, pancakes, French toast, waffles, toast, and ice cream. Leftovers can be stored in the refrigerator.
Nutrition
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When we were growing up, my mom would put a tbsp or two of peanut butter in the middle of a dinner plate and drizzle some syrup over it. We “smush” it together with our fork. Then, we’d break toast into pieces and put it around the plate in a circle. We’d spear a piece of toast with our fork and dip it in the syrup. Yum!! Occasionally, we’d use biscuits, but the usual quick morning recipe used toast. I think I’ll have that for supper tonight!!
My daddy used to mix sorghum molasses with peanut butter and put it on biscuits or any type bread… wasn’t something I liked as a kid, but I bet I would like peanut butter and honey!
I was trying to think of something this morning to put over a chocolate cake before I topped it with some whipped cream, cream cheese frosting. I knew as soon as I saw the email, this was it!!! I put the syrup and peanut butter in a pan on the stove over low heat and added some chocolate chips, then stirred like crazy til the chocolate was all melted, then poured it over the cake and poked some holes in the top. 🙂 Oh, boy!!! Thank you, Christy!!!
My mom made this many years ago but she added some cocoa and it was chocolate and peanut butter flavor and we put it over ice cream. I tried to recreate it not long ago and it was a mess. thank you for the ratio. I will try again. ps I made Jordan rolls last night. they were great.thanks Christy!
Quit walking around in my head! My mom used to make this over 50 years ago. I haven’t known of anyone else who made this outside of my little West Virginia home town.
I will try this today!! Hadn’t thought to use honey with the PB.
I’ve been making a similar concoction since I was a kid, tho without the microwave. I mix butter, peanut butter and light corn syrup and stir it all up and eat it on toast, pancakes, etc.
My mom likes this as peanut butter ice creaming topping. Thanks. Also, add enough Rice Krispies to spread thin in a pan. Chill. Cut into squares and put a thin layer of ice cream between two squares. Yum…