Peanut butter versatile dessert

Peanut butter versatile dessert


3 people made this

About this recipe: This is a very versatile sweet peanut butter dessert recipe, hence the title. It is very simple to make but tastes out of this world. You can make it according to consistency preferences. It can be firm textured if left to set longer or in the freezer, and cut into slabs; or it can be softer textured and served in dessert bowls; or it can be served soup style. It can even be served as a substitute to custard or cream. All my family and friends love it! It is my own made up recipe put together on the spur of the moment, because I was in a peanut butter mood. I have since served it at dinner parties, or at family meals, or for friends who come round to visit.

Serves: 6 

  • 225g (8 oz) muscavado sugar
  • 110g (4 oz) margarine
  • 110g (4 oz) peanut butter
  • 4 tablespoons soya milk
  • 25 to 55g (1 or 2 oz) dark chocolate (optional)

Prep:10min  ›  Cook:5min  ›  Ready in:15min 

  1. Put the sugar, margarine, peanut butter and soya milk into a saucepan. Bring to the boil whilst stirring. Keep on the boil for around 4 minutes, stirring often.
  2. Pour into a greased baking tin.
  3. Optional: melt the dark chocolate and spread over the top of the peanut butter mixture dessert.
  4. Place in the freezer to set for a couple of hours, then transfer to fridge. If you prefer a softer textured dessert, place in the fridge instead of freezer.


If you prefer a very soft consistency then it can be served sooner. Some people may prefer a warm peanut butter soup style dessert, in which case serve after bringing off the hob (and minus the chocolate) for a sticky and divine sweet peanut butter soup!

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