I’ve been on a peanut butter kick lately. Truth be told, I’m probably always on a peanut butter kick. I’ll never turn down a piece of Mom’s peanut butter pie with chocolate crust or one of my family’s favorite peanut butter cookies. I love the stuff and always have. Why I’d never thought of making a peanut butter glaze before now, I’ll really never know.
My house is split on the smooth vs. crunchy. I’m team crunchy, the rest of the family is team smooth. That said, I always have both in my pantry but cook and bake exclusively with the smooth variety. Using smooth achieves the gorgeous texture and gloss like you see on the Bundt cake above. Stay tuned, the recipe for the Bundt cake is coming soon and it’s a bit more dressed up.
I’d love for you to leave me a comment about your favorite variety or how you would use this luscious glaze. I will say, the left over was delicious over chocolate ice cream. Or toasted pound cake, you could even drizzle it over French toast or waffles. Top cupcakes or even use it on a layer or sheet cake. You won’t believe just how delicious it is. Not too sweet, perfectly balanced.