Peanut Butter Caramel Chocolate Ganache Frosting
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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 frosting recipes, check out my Simple Chocolate Whipped Cream Frosting, Vanilla Bean Buttercream Frosting, or my Whipped Cream Frosting recipes.

Table of Contents

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 frosting has the trifecta with chocolate, peanut butter, and caramel! This frosting is chocolatey, sweet, and a little salty. It has the perfect balance.
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 this frosting. Or, additionally, try topping my Sourdough Chocolate Chip Brownies with this frosting!

Ingredients
Mama Ganache Organic Dark Chocolate
Organic Valley Heavy Whipping Cream
Costco Kirkland Organic Peanut Butter
Tools Needed

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Step by Step Instructions
Step 1
In a heat proof bowl, melt the dark chocolate and heavy whipping cream together. You can do this in 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.
Step 2
Add in the caramel sauce and peanut butter and stir to combine completely.
Step 3
Cover the bowl with plastic wrap, making sure the plastic wrap covers the ganache completely to prevent a film from forming. Place in the fridge for at least 4 hours or overnight.
Step 4
In the bowl of a stand mixer fitted with the whisk attachment (or using a hand mixer), whisk the ganache on high until it’s light and fluffy.



FAQ's
Yes! I used chocolate chips for ease, as I didn't want 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.
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.

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Peanut Butter Caramel Chocolate Ganache Frosting
Ingredients
- 226 grams dark chocolate
- 1 cup heavy whipping cream
- 57 grams caramel sauce
- 28 grams peanut butter
Instructions
- In a heatproof bowl, melt the dark chocolate and heavy whipping cream together. You can do this in 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 stir to combine completely.
- Cover the bowl with plastic wrap, making sure the plastic wrap covers the ganache completely to prevent a film from forming. Place in the fridge for at least 4 hours or overnight.
- In the bowl of a stand mixer fitted with the whisk attachment (or using a hand mixer), whisk the ganache on high until it’s light and fluffy.
- Use the frosting on cakes, cupcakes, brownies, or cookies.
Video
Notes
Nutrition
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