Hey, I’m back! Sorry it has been a bit quiet around here lately. I have been cooking and baking plenty, but have not had much inspiration to write, and trust me, when my writing is forced, it will be of interest to absolutely no one.

This week my oldest baby turns seven! I can hardly begin to wrap my head around that fact. You may remember, last year we celebrated with his extremely excellent party idea of a waffle PJ party. We had stacks and stacks of waffles with toppings and sauces galore, one of which was creamy peanut butter sauce.

I promised to share the recipe aaaand here it is, just under one year late. Better late than never, right? This sauce has got it going on! It is smooth and creamy, sweet and salty, and would work well on so very many things. Top waffles, pancakes, ice cream, brownies, yogurt and granola, smoothies, and the list goes on. We never have trouble finding ways to use it up, and I hope you enjoy it as much as we do!

  • Yield about 1 cup


  • 1 cup creamy peanut butter
  • ¼ cup peanut oil
  • 2 tbsp. confectioners’ sugar
  • ¼ tsp. kosher salt, plus more as needed


  • 01

    Combine all ingredients in a bowl and puree until smooth with an immersion blender. Alternatively, blend in a food processor or blender.