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
Ingredients
- 1/2 cup (160g) pure maple syrup OR agave if you don't want a maple flavor
- 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
Instructions
- 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. You won't really notice how thick it is getting right away, but rather as it's cooling. It thickens really quickly with peanut butter. If using almond butter, I cook it for about 3 minutes, as it takes a tad longer to thicken up. Remove from the heat and cool for about 10 minutes. You will notice how thick it gets as it cools. After 30 minutes it is the perfect, thick caramel texture.
- Keep in mind, the longer you cook it, the thicker it will get.
- 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 a little 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.
Do you think molasses would work? Got a jar that needs used up!?
Hi Tommi! I wouldn’t use molasses instead of syrup because that flavor is not very sweet at all and I really don’t think it would taste that good with peanut butter. I think it’d be overpowering, personally.
This absolutely delicious!! will be making this again!!
Wonderful Lauren, I’m so happy to hear you loved it!
Can you use agave nectar instead of maple syrup?
Definitely! It will change the flavor slightly, but still be good! Let me know what you think of it!
What about honey? Would it change the flavor too much and not taste like caramel?
I’ve never tried it since I don’t use honey. It is much, much thicker so it will change the texture.
I just made this as a topping for popcorn and I’m so impressed, it turned out buttery and smooth and just complimented the popcorn so well. I’m probably just going to use this as my go to topping for everything now, it’s so good. Thank you so much!!
Such a wonderful idea to put onto popcorn Mira-ella! I totally need to try that. I’m so happy you loved it, thank you so much for the feedback!
Didn’t have peanut butter so I subbed it with almond butter – divine! This is my new favourite food! Thanks Brandi! 🙂
SO happy to hear that Sarah!! Thank you!
To die for!!! This sauce is so amazing! The pancakes too! We make it for dinner often. Thank you!
Yay! I’m so happy to hear that Shannnon, thank you so much for the wonderful feedback!!
Hi, I live in the Uk, maple syrup costs a fortune, what could I substitute it with? Thankyou
Hi Nicola! Sure, you can use agave, that would be the next best thing. Let me know after you try it!
So…I just made this…a half recipe but used same amount of pb as called for in the full recipe, because peanut butter. 🙂 Delicious!!!! Truth be told…I just ate it plain with a spoon! Thanks!!!
Yum, fantastic!
I added a bit of brown rice syrup to make it even gooier 😀
This caramel sauce and the pancakes –seriously amazing. I subbed sunbutter successfully. I used the sauce also to dip apple in…I mean, sooooooooo good.
I am thrilled to hear you loved this sauce and the pancakes so much, thank you so much for the wonderful feedback Julie, I truly appreciate it!
My new form of crack….
I never would have thought of peanut butter as a caramel! Now that you’ve spelled out the ingredients the big “duh!” lightbulb is totally going off in my head. You certainly have a way with making a recipe super easy and delicious. Definitely worth a separate post. I plan to check out your coconut butter caramel recipe next. There’s another one I never would’ve thought of! Totally inspiring!
Delicious as a fruit dip- apples, pears, and bananas just to name a few. I enjoyed it drizzled over a piece of toast topped with sliced bananas, made a great breakfast!
Yay! I’m so happy you loved it and it works on so many things. Thank you so much for the feedback, I truly appreciate it!
Man, that looks so so good. I love peanut butter, and caramel! I want to drizzle this on pancakes, but also muffins.
I think it’d be a wonderful filing for a cupcake too.
Oh heck yeah, inside a cupcake omg!
You can never have too many peanut butter recipes! I can only imagine how this must taste drizzled over pancakes, or maybe a surprise center in a chocolate cupcake? Yum!
Ooooh yeah, now you’re talking!
im making this to top a cheesecake!! 🐴
No NEED to apologize EVER for using peanut butter!! I’m an absolute fiend so of course love this simple recipe. Bring on the ‘cakes, girl!!
YUM YUM! Yay, I’m so glad there’s a non coconut version of a lovely caramel. I can’t wait to see your pancake recipe and make this Easter one of intense indulgence 😀
Haha, yes seems most have coconut oil or coconut milk! I remember that you can’t have coconut milk! I hope you make this and the pancakes!
Oh wow! this looks absolutely incredible and I can’t believe how easy it is to make. I can’t wait to slather it over pancakes, ice cream, and my face 😀 Great recipe and beautiful pictures as always 🙂
You are so sweet Vanessa! Thank you for the compliments! Slathering on the face is a great idea, haha!
OH MY WORD <3 Brandi, you did it again! I can't wait for you the pancakes recipe. And this caramel is SO simple and so delicious! Maple Syrup + PB make an amazing flavor combination that is seriously underrated! When I was a little girl my grandma used to always make me waffles with PB and Maple Syrup on top and it was just the best thing ever! This caramel on top of your pancakes must just be divine!!
Oh well then you will love these pancakes then Ceara….lots of peanut butter and syrup, haha!! Seriously, I’m STOKED about posting these tomorrow….they are rich, so definitely reserved for the weekend or special occasion and the pancakes are so good, the caramel isn’t even needed….well, maybe just a drizzle, haha! Thank you so much for your kind words! xo
SOOOOO good!!!!! Definitely something you can put on anything! Growing up we used to heat peanut butter with honey and milk to make a sauce and this totally reminds me of that. YUM.
I have never had anything like that growing up! In fact, I don’t think I had REAL maple syrup until I was vegan, lol! My mom always bought that fake stuff….no wonder I thought I hated syrup. But yeah, I do that same thing on my rice crispy treats (syrup instead of honey) and it’s so good….just less thick than this peanut butter caramel. These ratio measurements are my favorite texture!
YUM!!! Seriously, this looks great. I love blending nut and seed butters with maple syrup and vanilla, but I never tried warming it up yet — this looks absolutely amazing though! And I’m first in line to see what’s in those little hot cakes 🙂
I agree Audrey! I have been doing that for the past couple of years…just mixing nut butter and coconut butter with syrup and it’s super delicious, but heating it up with these ratios turns it thicker really fast and the syrup gets gooey and I swear it’s just like caramel consistency. I did something similar on a really old post for my rice crispy treats here….(minus the milk) and this time I just focused on total simplicity after my peanut butter cup filling was so good, I knew it would be a great caramel!!
https://thevegan8.com/2012/11/16/chocolate-coconut-rice-crispy-cupcakes-nut-butter-frosting/
I will not sue you. Peanut butter is one of my must favorite things to eat in this world and what could be better than peanut butter caramel? Pinning and probably pouring over everything I eat for at least a month.
Hahahaha! That made me laugh Jen!! Hope you love it…warning, it’s GOOD.
How long is this good for
Since there’s no milk or anything, I’d say a few weeks in the fridge