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Peanut Butter Cup Chocolate Syrup
Prep Time: 00:10
Cook Time: 00:05
1 cup cocoa powder
1/2 cup agave nectar
1/3 cup creamy peanut butter
1 cup water
1 teaspoon vanilla
1Combine agave nectar and water in a small saucepan and bring to a simmer.
2Whisk in cocoa powder and remove from heat, keep whisking until smooth.
3Stir in peanut butter until incorporated and then add in vanilla.
4Store in the refrigerator in a container with a tight fitting lid for up to a month. Sauce will become thick when cooled. To thin, microwave for a few minutes, adding a little water if needed.
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