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Chocolate Peanut Butter Sauce With Churros.

Meridian Foods.
Fancy making some Chocolate Peanut Butter Sauce with Churros? Treat family and friends to these Spanish style doughnuts dipped in a chocolatey nutty sauce and they’ll be BFF’s for life.
Prep Time 20 mins
Course Dessert
Servings 10


  • 3 tbsp Meridian Cocoa & Peanut Butter
  • 80ml milk, warm
  • 1-2 tsp Meridian Pure Blossom Honey
  • ½ tsp vanilla extract
  • 25g butter melted
  • 125g plain flour
  • ½ tsp baking powder
  • 2 tsp cinnamon
  • 2 tbsp sugar
  • Oil for frying


  • To make the sauce, combine the Cocoa & Peanut butter, the warm milk and enough honey to suit your taste. Mix until you have a smooth sauce then set aside.
  • To make the Churros, mix together 175ml of just boiled water with the vanilla and the melted butter.
  • In a mixing bowl combine the flour, baking powder and a pinch of salt. Make a well in the centre and pour in the liquid, mixing until you have a smooth, thick batter. Rest for 10 minutes.
  • Heat a deep, thick-based saucepan, half full of oil. Put the churros batter into a piping bag with a large star-shaped nozzle. Combine the cinnamon and sugar on a large plate and set aside.
  • When the oil is hot, carefully pipe 10-15cm lengths of batter into the pan, using scissors to snip them off. Cook 4-5 at a time depending on the size of the pan.
  • Cook for 3-4 minutes until the churros are well browned and cooked through. Use a metal slatted spoon to take them out of the oil and drain for a few seconds on kitchen roll before transferring to the cinnamon sugar plate. Roll in the sugar and keep warm while you cook the rest.
  • Serve the warm churros with the chocolate sauce.