Peanut/Chocolate Sauce

Preparation info
  • Makes

    1¾ cups

    • Difficulty


Appears in
Farm Journal’s Country Cookbook

By Nell B. Nichols

Published 1972

  • About

Great to ladle over vanilla ice cream


  • 1 (4 oz.) pkg. chocolate pudding and pie filling
  • ¾ c. water


  • Empty pudding contents into saucepan. Gradually add water, mixing until smooth. Add corn syrup and salt; mix.
  • Cook over medium heat, stirring constantly until mixture comes to a boil.
  • Remove from heat and add butter, peanut butter and vanilla; stir until melted. Serve warm or cold over ice cream.