Warning: do not walk away from the stove while this is heating up; mine burned very badly because I didn't stir it enough. I was able to pour it off into a new pan without scraping the bottom to save it. (The burned stuff stayed behind, stuck to the first pan). Just be careful!
Peanut Butter Ice Cream Topping
adapted from In Katrina's Kitchen
1 can (14 oz) sweetened condensed milk
1/4 cup butter
2/3 cup creamy peanut butter
1/2 teaspoon vanilla extractpinch sea salt
1. Combine all ingredients over medium-low heat until butters are melted and incorporated, stirring constantly.
2. Use warm or store refrigerated in an airtight container for up to 2 weeks.
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