Saturday, December 1, 2012

Peanut Butter Caramel Dip

Condensed milk is one of those things, I pull out to use for a recipe, hoping there will be some left over to enjoy with a spatula. It's sweetened reduced milk that has a creamy, lightly caramelly flavor and it is used in such recipes as fudges, pies, and to sweeten beverages to name a few. It takes the place of milk when a richer result is desired. A while back I did a post on Dulce de Leche cookies. Dulce de Leche is made by cooking condensed milk until it caramelizes and if you haven't tried it, you must. Dulce de Leche is amazing. It's like a more complex, exotic version of caramel. In fact, the holidays are just around the corner. Add Dulce de Leche cookies to your cookie arsenal this year. They are simple to make and everyone will rave about them!

The recipe I am bringing to you today is for a simple dip. This Peanut Butter Caramel Dip is delicious and uses condensed milk as its base. My children absolutely love it with some crisp apples but it would be equally satisfying with a banana, over ice cream, or even sandwiched between some bread!

Forget all of that. When it's in the fridge, I can't walk by without taking a spoon to it. It's just that good. It's simple to make and keeps well in the fridge. Try this today, for your kids.. for the fruit going south in your kitchen.. for you.

Peanut Butter Caramel Dip
(Created by Leelabean)

1 can sweetened condensed milk (you can use fat-free)
1/2 c smooth peanut butter
1 t vanilla extract

Mix the condensed milk and peanut butter in a saucepan. Heat them on the stove over a medium flame. Continue to cook, mixing all the while with a wooden spoon, for about 5 minutes or until the mixture starts to boil. Continue mixing and once the mixture has been bubbling for about 1 minute, remove it from the heat and add the vanilla extract. Stir to combine. Let the dip cool and then store in an airtight container in the fridge for up to 1 week. To loosen the dip, you can microwave it for a few seconds.

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