I’ve got 99 problems and a Peanut Buster Parfait blanketed in homemade hot fudge sauce solves like, 67 of them. That is to say, this seriously simple hot fudge sundae topped with peanuts is to die for and can be whipped up in just 10 minutes. Best of all? My homemade hot fudge sauce tastes like molten chocolate brownie batter.
YES!
If these photos look slightly blurry it’s because my children were climbing all over me while I was taking them, clamoring for a taste. Can’t say I blame them! ?
What’s in a Peanut Buster Parfait?
Peanut Buster Parfait is a simple hot fudge sundae made from ice cream, hot fudge sauce, and peanuts made famous by Dairy Queen in the ’70s. How three simple ingredients combine to make one INSANELY delicious treat, I’ll never understand. Hot fudge sundaes loaded with whipped cream, sprinkles, and cherries look pretty, but good golly the simple combo of cold and creamy ice cream, warm and gooey hot fudge sauce, and crunchy peanuts is all I need in life!
Hot Fudge Sauce from Scratch
Making Hot Fudge Sauce from scratch is so simple you’ll be scratching your head wondering why you ever bought a jar of the pre-made stuff from the grocery store. Honestly, they’re two completely different products – that’s how much better homemade hot fudge sauce tastes. Like I said, it’s reminiscent of warm brownie batter. #drool Simply melt semi-sweet chocolate chips in a mixture of heavy whipping cream, brown sugar, corn syrup, and cocoa powder before stirring in fragrant vanilla extract and butter until melted. Cool slightly then drizzle over, well, pretty much anything.
How to Store and Re-Warm Hot Fudge Sauce
After cooling slightly, pour the hot fudge sauce into mason jars with tight fitting lids – I use a funnel because I don’t trust my aim. Sealed tightly, it will last several weeks in the refrigerator. To re-warm, all you have to do is scoop out however much sauce you want into a glass dish then microwave in 15-20 second increments, stirring between increments, until warm.
I can neither confirm nor deny that it is also excellent scooped and eaten cold straight out of the fridge. Ok I can totally confirm. ?
A Peanut Buster Parfait was always my order anytime our family took a special trip to Dairy Queen growing up (aside from a brief yet torrid love affair with Nerds Blizzards as a teen.) This irresistable treat always leaves me smiling though. I love how the warm hot fudge sauce stays chewy and tacky even after it’s drizzled over the cold ice cream. Add the irresistible crunch of roasted peanuts? Ugh, so good. Let’s get to it!
Step 1: Make the Hot Fudge Sauce
Start by adding semi-sweet chocolate chips to a saucepan with heavy whipping cream, light corn syrup, brown sugar, cocoa powder, and a pinch of salt. Stir constantly over medium-high heat until the sauce comes to a simmer.
Once the mixture comes to a simmer, turn the heat down to medium-low then continue to cook while stirring gently and constantly for 5 minutes, turning the heat down if it begins to bubble too aggressively. Lastly, remove the pot from the heat then stir in butter and vanilla extract.
Voila, hot fudge sauce!
Let the hot fudge sauce cool until it’s warm, 15-20 minutes or so, then transfer to a jar or serve straightaway.
Step 2: Build the Peanut Buster Parfait
Scoop vanilla ice cream into a dish then top with the warm hot fudge sauce and plenty of roasted peanuts. As a Celiac, I recommend Planter’s Dry Roasted Low Sodium Peanuts whose only ingredients is: peanuts.
That’s all she wrote! I hope you love this simple yet incredibly special dessert recipe – enjoy!
More Irresistible Chocolate Recipes
- Gluten Free Chocolate Cupcakes
- Chocolate Peanut Butter Lava Cakes
- Gluten Free Chocolate Chip Cookies
- Buckeyes (Chocolate Peanut Butter Balls)
- Oreo Mousse
- S’Mores Icebox Cake
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Peanut Buster Parfait
Description
Dig into a Peanut Buster Parfait made with homemade Hot Fudge Sauce and crunchy peanuts. This simple yet outstanding dessert will knock your socks off!
Ingredients
- Vanilla ice cream
- Dry roasted peanuts
- For the Hot Fudge Sauce (makes 2 cups):
- 6oz semi-sweet chocolate chips
- 2/3 cup heavy whipping cream
- 1/2 cup light corn syrup
- 1/4 cup brown sugar
- 1/4 cup unsweetened cocoa powder
- pinch of salt
- 1/4 cup butter
- 2 teaspoons vanilla
Directions
- For the Hot Fudge Sauce: Heat a medium-sized, heavy-bottomed saucepan over medium-high heat then add the chocolate, heavy cream, corn syrup, brown sugar, cocoa powder, and salt. Bring to a bubble while stirring constantly then turn heat down to medium-low and simmer while stirring for 5 minutes.
- Remove pan from heat then add butter and vanilla and stir until smooth and melted. Let hot fudge sauce cool until warm then transfer to a container or jar with a tight fitting lid. Can be made ahead of time. To reheat, microwave in 20 second increments, stirring between increments, until warm.
- Scoop ice cream into dishes then drizzle with Hot Fudge Sauce and peanuts and then serve.
Notes
Hot Fudge Sauce adapted from Smitten Kitchen
This recipe is courtesy of Iowa Girl Eats, http://iowagirleats.com.
What ice cream do you use that is wheat free?
I believe this is Breyers in the photos. I like Halo Top GF flavors, and Nadamoo too!
This sauce is truly fantastic! I served it over Hasgen-Dazs vanilla bean ice cream and roasted salted peanuts…thank you!
Fabulous! So glad you enjoyed – thanks for your recipe rating and review, Kathy!
This looks insanely delicous! I can’t wait to pour in over ice cream and all the things lol! Thanks so much for sharing!
Woo! It is incredible – I hope you love it, Jessica!
Would Demerara syrup or even maple syrup work as a substitute for the corn syrup? Or is there anything else I could substitute for it? Or could I just leave it out?
Thanks. The recipe looks and sounds amazing.
Hi Barbara! I can’t say for sure since I only tested with corn syrup.
We are on the same wavelength. Homemade peanut buster parfaits were our special treat when lockdown hit last year, and we just made another batch of this yummy sauce last weekend to survive the deep freeze that is the Canadian Prairies right now!
Ohh, how fun! (Not the lockdown part, of course!!) Stay warm – we have highs in the negative double digits right now, but I know it’s nothing compared to what you endure up north!!
Hi! Can you recommend a healthier substitute for the light corn syrup? Thanks for all your recipes!!
Hi Karen! As I mentioned in the copy, our body processes corn syrup the exact same way it processes granulated sugar, or the sugar found in grapes or honey, for example. So, in limited quantities, like with all added sugar, I wouldn’t call corn syrup any less healthy than granulated sugar (or the sugar found in grapes or honey.)
That’s actually not true. Your body processes them differently because they are different. Sugar is chemically bonded and corn syrup isn’t. Your body has to produce triglycerides, free radicals and more Uric acid to break down corn syrup. That leads to health concerns.
The difference is negligible: https://www.healthline.com/nutrition/high-fructose-corn-syrup-vs-sugar#regular-sugar