How to make peanut butter less dry

If you add all the liquids and a big solid lump of peanut butter, you'll have a tough time getting it all smooth, as stirring the (thin) liquid parts won't affect the (solid) peanut butter lumps, and the lumps (once they're small enough) will just swim around your spoon and not break down further.

You need to gradually dilute the peanut butter with the other hot liquids, stirring each time until the mixture is smooth. That way at each stage the liquids won't be vastly thinner than the peanut butter, so stirring will properly mix the two. Once the peanut butter mixture is thinned to the consistency of, say, mayonnaise, you'll be able to add the rest of the liquids.

It's the same principle when making gravy from flour, fat and broth. If you add all the broth at once to the roux, you'll end up with lumpy gravy. But, if you add a bit of broth at a time, stirring until smooth each time, you'll never have lumps.

To fix your problem in hindsight, try running it all through a coarse sieve, or use a potato masher on it.

The problem is the fat. You would have the same problem with a spoon full of shortening.

Since fat doesn't normally mix with water the fat makes a film that gets on everything. The solution to fat- or rather to make a solution of fat- you use soap.

You are trying to wash away a very large quantity of fat so it takes a lot of soap. Instead, scrape the majority of the fat into the garbage. Apply a liberal amount of soap and work it into a solution with the peanut butter residue.

The peanut oil, now in solution, will wash away nicely without coating everything.