2 c. sugar
1/3 c. flour
1/4 c. cocoa
1/2 c. creamy peanut butter
1 can (13 oz.) evaporated milk
1/4 tsp. salt
1 tsp. vanilla
1/4 c. butter

Combine sugar, flour and cocoa in a medium saucepan. Mix well. Add just enough milk to make a paste. Stir in peanut butter. Gradually add evaporated milk until mixture is creamy. Add salt, vanilla and butter. Cook over medium heat, stirring constantly, until butter melts and mixture gently boils and thickens. Cool until warm, then pour over ice cream as desired. Refrigerate unused portion. May be re-warmed.