Peanut Butter Caramel Chocolate Ganache Frosting
This Peanut Butter Caramel Chocolate Ganache Frosting is true decadence in the form of indulgent icing! Use this to top cakes, cupcakes, or brownies!
If you’re looking for more homemade frosting recipes, check out Simple Chocolate Whipped Cream Frosting, Vanilla Bean Buttercream Frosting, Easy Homemade Cream Cheese Frosting, Caramel Buttercream Frosting, or Homemade Whipped Cream Frosting.
A Quick Look At The Recipe
- Recipe Name: Peanut Butter Caramel Chocolate Ganache Frosting
- Ready In: 2 hours 10 minutes
- Makes: 8 servings
- Main Ingredients: heavy whipping cream, dark chocolate, peanut butter, caramel sauce
- Flavor Profile: rich chocolate, peanut butter, caramel
- Dietary Info: gluten free, no seed oils
- Difficulty: Easy!
- Why You’ll Love It: creamy, silky, rich chocolate frosting with peanut butter and caramel
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Why You'll Love This Recipe
- Rich & Creamy: This luxurious frosting combines the rich and creamy allure of peanut butter with golden notes of caramel, all wrapped up in a velvety chocolate ganache frosting. If you like traditional creamy and smooth chocolate ganache frosting, you will love this indulgent combination!
- Chocolate + PB + Caramel: This homemade frosting has the trifecta with chocolate, peanut butter, and caramel! This frosting is chocolatey, sweet, and a little salty. It has the perfect balance. If you love chocolate and caramel, also try Homemade Chewy Chocolate Caramel Candy.
- Many Uses: I love using this Peanut Butter Caramel Chocolate Ganache Frosting on simple cakes. Vanilla cake, chocolate cake, banana cake, almond cake – it would be delicious on anything like this. Try topping my Vanilla Buttermilk Sheet Cake with Vanilla Frosting with this frosting. Or, additionally, try topping my Sourdough Chocolate Chip Brownies with this frosting!
Ingredients
- Dark Chocolate: I like to use organic mini dark chocolate chips for ease. This removes the step of having to chop up chocolate, as these mini chocolate chips are already tiny and they have no stabilizers so they are perfect for melting. If you're using a dark chocolate bar, just be sure to chop it up into small pieces so it melts well.
- Peanut Butter: Use an organic creamy peanut butter. My favorite is Costco as it has the absolute best flavor (in my opinion) and it only has two ingredients: organic peanuts and salt.
- Caramel Sauce: I use my homemade Homemade True Caramel Sauce. Be sure to make this ahead of time so it has time to cool. I like to make it the day before or you can even make this up to a week in advance as it stays good in the fridge for a while. If you're feeling lazy, store bought also works.
*For a full list of ingredients and measurements, visit the recipe card below.
Baker's Tips
- Always weigh ingredients for the best results.
- You can use chocolate chips or a dark chocolate bar that's chopped, either works.
- I use my homemade Homemade True Caramel Sauce, which I recommend making the day before. If you want to use store bought caramel, you can, but homemade tastes so much better!
- You can make this the day before you need it or you can make it a few hours in advance. Just be sure to prepare as it does need at least 2 hours to set.
- You can use this for cakes, cupcakes, cookies, brownies and more.
- You'll need to store anything made with this frosting in the fridge because it's chocolate ganache made with cream.
How to Make Peanut Butter Caramel Chocolate Ganache Frosting
- In a heat proof bowl, add the dark chocolate and heavy whipping cream together.
- Melt using a double boiler, or in the microwave. If using the microwave, only do 30 second intervals and stir between each one to prevent chocolate from burning.
- Add in the caramel sauce and peanut butter and whisk to combine completely. Cover the bowl with plastic wrap. If you're using today, you can let it set at room temperature for about 2 hours, or until firm. If you're prepping for tomorrow, place in the fridge.
- If you let it set at room temperature, you can just mix it up with a spatula. But, if it was refrigerated, you'll want to whisk it using a stand mixer or hand mixer until it's light and fluffy. Then it's ready to use on cakes, cupcakes, brownies and more.
How to Use
You can use this just like you'd use any other frosting. It's perfect on top of snack cakes, cupcakes, cookies, brownies and more. Try it on some of these recipes that I use it for all the time!
- I use this frosting on Chocolate Peanut Butter Banana Cake.
- Use it on top of Chocolate Pound Cake With Chocolate Frosting in place the the plain chocolate frosting.
- Level up Chocolate Cupcakes Without a Mixer with the addition of this frosting with peanut butter and caramel!
- Try it on Small Batch Chocolate Cake With Sourdough Discard with a drizzle of caramel on top!
- Use it on Simple Naked Birthday Cake with a topping of peanuts and drizzle of caramel sauce.
- Enjoy on top of Avocado Oil Chocolate Cake for a little extra flavor!
- Make the Eggless Birthday Cake With Cream Cheese Frosting a chocolate lovers dream with this frosting instead.
- Use on top of Simple Vanilla Cupcakes for a different flavor profile!
- Replace the with this in Homemade Peanut Butter Oreos or Homemade Vanilla Oreo Cookies.
- Add on top of Organic Brownies with Bone Broth for a caramel twist.
- Turn Sourdough Chocolate Shortbread Cookies or Brown Sugar Shortbread Cookies into sandwich cookies with this frosting in the middle.
Peanut Butter Caramel Chocolate Ganache Frosting FAQ's
Yes! I like to use mini chocolate chips for ease, as I don't like to chop chocolate. But, if you are using a dark chocolate bar, then be sure to chop it so it's in small pieces. You could also use milk chocolate or white chocolate as well.
Use it on top of cakes, cupcakes, brownies, cookies or use it to sandwich cookies together!
Yes, feel free to swap the peanut butter for almond butter, cashew butter, pistachio butter, or even sunflower butter if you want nut free. You can also omit the nut butter completely for just a caramel chocolate ganache frosting too if you want.
Because this frosting has heavy whipping cream in it, you need to store this in the fridge. And, if you use it to frost cake or cupcakes, then those also need to be stored in the fridge.
More Chocolate Caramel Recipes
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Peanut Butter Caramel Chocolate Ganache Frosting
Equipment
- Digital Food Scale
- Heatproof Mixing Bowl
- Whisk
Ingredients
- 226 grams dark chocolate
- 1 cup heavy whipping cream
- 57 grams caramel sauce
- 28 grams peanut butter
Instructions
- In a heat proof bowl, add the dark chocolate and heavy whipping cream together.
- Melt using a double boiler, or in the microwave. If using the microwave, only do 30 second intervals and stir between each one to prevent chocolate from burning.
- Add in the caramel sauce and peanut butter and whisk to combine completely.
- Cover the bowl with plastic wrap. If you're using today, you can let it set at room temperature for about 2 hours, or until firm. If you're prepping for tomorrow, place in the fridge.
- If you let it set at room temperature, you can just mix it up with a spatula. But, if it was refrigerated, you'll want to whisk it using a stand mixer or hand mixer until it's light and fluffy.
- Then the frosting is ready to use the frosting on cakes, cupcakes, brownies, or cookies.
Video
Notes
- Always weigh ingredients for the best results.
- You can use chocolate chips or a dark chocolate bar that's chopped, either works.
- I use my homemade Homemade True Caramel Sauce, which I recommend making the day before. If you want to use store bought caramel, you can, but homemade tastes so much better!
- You can make this the day before you need it or you can make it a few hours in advance. Just be sure to prepare as it does need at least 2 hours to set.
- You can use this for cakes, cupcakes, cookies, brownies and more.
- You'll need to store anything made with this frosting in the fridge because it's chocolate ganache made with cream.
- High Altitude – Follow the recipe as noted.
Nutrition
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So good!!