1. Melt base: In a medium saucepan, combine butter, brown sugar, heavy cream, corn syrup, cocoa powder, and salt. Whisk over medium heat until butter melts and mixture is smooth.
2. Simmer: Bring to a gentle boil, stirring constantly. Boil 1–2 minutes (do not walk away—it thickens fast!).
3. Add peanut butter: Remove from heat. Stir in peanut butter and vanilla until fully melted and glossy.
4. Cool slightly (it will thicken as it cools).
5. Serve warm over vanilla ice cream, pound cake, or fresh strawberries—or use as a dip!

💡 Pro Tips:
– Use classic creamy peanut butter (like Jif or Skippy)—natural varieties can separate.
– For extra depth, add a pinch of espresso powder or flaky sea salt on top.
– Store cooled sauce in a jar in the fridge up to 2 weeks. Reheat gently with a splash of cream.

Prep Time & Nutrition (per 2-tbsp serving, makes ~12):