Chocolate-Peanut Butter Sauce

Dinner was over. I’d just polished off two avocado/fleur de sel/pistachio oil tartines, and felt that I needed something more.

I had a brand new carton of vanilla ice cream in the fridge, so I immediately pulled out the jar of peanut butter (because who doesn’t love peanut butter and vanilla ice cream?)…but then I thought, why not mix up the peanut butter with chocolate and make a chocolate and peanut butter sauce?

Which is exactly what I did. I don’t know why I’ve not done this before, or why it’s not as common as regular old chocolate sauce back home. The taste is Reese’s-like, and it hardens up ever-so-slightly like a DQ dipped cone — all that’s missing is the curlicue top.

I’m heading back to Texas soon, and that’s probably where the inspiration for this came from (my dad loved Reese’s so much that he kept his own stash in the cupboard). I’m counting the days till I’ll be drinking coffee with Mom in the mornings and spying on her neighbors across the road…the cutest black cows you’ve ever seen.

Chocolate-Peanut Butter Sauce

Makes about 1 cup

• ¼ cup of smooth peanut butter, such as Skippy
• ½ cup of semi-sweet chocolate
• ⅓ cup of cream

Over a double-boiler or in a saucepan over very low heat, melt the peanut butter, chocolate, and cream, whisking constantly. Spoon over ice cream and eat right away…or wait a minute or two for that DQ-style chocolate shell.