- 1 cup packed brown sugar
- 1/2 cup light corn syrup
- 3 tablespoons butter
- Pinch salt
- 1 cup creamy peanut butter
- 1/2 cup evaporated milk
In a 1-1/2-qt. microwave-safe dish, combine the brown sugar, corn syrup, butter and salt. Microwave on high for 2.5 minutes or until mixture boils, stirring twice. Add peanut butter; stir until smooth. Stir in evaporated milk.
Serve warm over ice cream. Cover and store in the refrigerator. To reheat, microwave at 50% power for 30-60 seconds or until heated through.
Yield: 2-3/4 cups.