"My daughters wanted peanut butter syrup on their waffles, so I made this up. It's delicious! Stores in the refrigerator for a really long time. Serve over pancakes with sliced bananas. Try coconut extract in place of vanilla for added flavor." — taralofley
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natural peanut butter
I used evaporated milk in this recipe, plain ol' Jif (I don't keep natural peanut butter on hand) and folded in a half cup of chopped salted peanuts. I did not try this myself but my kids told me it's fantastic. Especially over homemade whole wheat waffles. ;)
I gave this four stars because it is easy to make and delicious. The end result is a beautiful peanut flavored syrup that your kids and peanut lovers will enjoy. I used brown sugar instead of white sugar because it is my favorite.
This is delicious. I only had whole milk and it did thicken it for me. It was more like a caramel consistency. It was still delicious.
I made this as written with regular peanut butter. It is quite tasty with a sweet peanut butter flavor and a hint of vanilla. I was worried at first that it was too thin, but it thickened a bit upon standing. This syrup turned toasted frozen waffles into a special weekday breakfast. I am excited to try this on homemade waffles and pancakes too. It also crossed my mind to maybe try this with Nutella in place of peanut butter to make a chocolate syrup, I think I may do that next time.
It was great! It works with 1 and 2% milk too!
* Percent Daily Values are based on a 2,000 calorie diet.
Peanut Butter Breakfast Syrup
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 49
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