3 Ingredient Peanut Butter Caramel. No, you are not dreaming, this is real life. I know, I know….another post involving peanut butter. I swear, I normally don’t eat that much peanut butter at all during the year. For some weird reason lately though, many of my recipe ideas involve peanut butter. Sue me.
This recipe is actually a spinoff of my previous post of my 6 Ingredient Peanut Butter Cups. This caramel was inspired by the filling of those peanut butter cups, but the amounts have been adjusted and then heated over the stove. It turned out to be the most easiest, dreamiest peanut butter caramel ever.
I’ve made almond butter caramel, coconut butter caramel and even one of my most popular recipes, sweet potato caramel. Now, it was only expected, and a must, to add peanut butter caramel to the blog, am I right?
The reason for this recipe is more than just because we all want to devour it, there’s more to it. It’s the special topping on my Peanut Butter Chocolate Chip Pancakes.
Whoa. Yeah. A reader had emailed me asking me to come up with an over-the-top pancake recipe to serve and “WOW” her guests and I figured those pancakes weren’t enough (yeah right) to wow, they also needed some gooey caramel. This recipe was so worthy of it’s own post, I just had to post them separately on my blog.
Besides, it’s only 3 ingredients you probably already have in your pantry….
Peanut butter, maple syrup and vanilla. That’s it. All you need to make some 3 ingredient vegan peanut butter caramel to knock your socks off.
I had originally planned on doing a savory post next, but after I asked on this Facebook post who wanted to see the pancakes and caramel recipes, you all begged for them to be up in time for Easter weekend!
I can’t wait to hear what you think of this caramel. Drop me a line below letting me know what you thought after you made it. You can also tag me on Instagram at #thevegan8 and show me your fancy pics!
3 Ingredient Peanut Butter Caramel
- 1/2 cup (160g) pure maple syrup
- 1/4 cup (64g) creamy natural peanut butter (mine only has salt added, almond butter works too)
- 1/2 teaspoon vanilla extract
- 1/8 teaspoon of salt if your peanut butter has none
- water to thin if desired
- In a small sauce pan, add all of the ingredients and turn the heat to medium. Whisk well as it warms up and the ingredients become smooth. Once it comes to a boil, whisk continuously for about a minute or so until it starts to thicken up. That's it! It happens quickly. If using almond butter, it takes a tad longer to thicken up. Keep in mind, the longer you cook it, the thicker it will get. It will thicken up a ton as it cools as well. Remove from the heat and let it slightly cool before serving. If using on pancakes or you want to thin it out, add a little water to desired thickness.
- Note: this caramel will thicken even more as it sits, so just gently reheat it or add some water to thin it out some, if desired. I added water to mine the next day.
- To make Caramel Popcorn: Just stir the hot caramel all over popped popcorn and stir around and let cool a couple of minutes.