Tag Archive: Chocolate Chips

Chocolate Peanut Butter Bars

This is by far one of my favorite dessert recipes; it’s one I come back to again and again, the kind I don’t need to look at the recipe anymore to know how to make.

Chocolate and peanut butter is already an established pair, so you don’t really need to do much to doctor or dress these up to make them a crowd favorite. Just a smooth layer of sweet peanut butter covered by a soft chocolate ganache is plenty impressive enough.   

The best part about this recipe is that it doesn’t need anything more than 4 ingredients that should always be in your pantry. If you want to elevate the flavor without much work, try using a special peanut butter like roasted honey or even almond butter. 

Chocolate Peanut Butter Bars(adapted from Oh Baby Bars)

Prep time: 15 minutes

Cook time: 0 minutes

Ingredients(Makes about 24 servings):

  • 3/4 cup peanut butter, runny or no-stir
  • 7 Tablespoons butter, divided
  • 1 1/2 cups powdered sugar
  • 10oz semi-sweet chocolate chips

Method:

  1. In a large bowl, melt 6 tablespoons of butter along with the peanut butter until completely liquid.
  2. Add the powdered sugar into the peanut butter and butter mixture and beat until completely incorporated. Press the peanut butter mixture into a loaf pan or a 9 x 9 pan for smaller portions.
  3. Melt the chocolate chips and remaining tablespoon of butter together and mix. Pour this over the peanut butter layer.
  4. Refrigerate until the chocolate has set. Cut at room temperature into 1 x 1 square servings.

Totally worth the effort.

Chocolate Peanut Butter Rice Crispy Treats

Chocolate-Peanut-Butter-Rice-Crispy-Treats

Here are two things to know about me:

1. I’m a perfectionist.

2. I make mistakes. A lot.

I can’t count the number of times I have a kitchen mishap where something doesn’t go how I think it would. In cooking it’s easy to make that up by adding new ingredients. In baking it usually ends up in the trash.

Chocolate-Peanut-Butter-Rice-Crispy-Treats-Plate

I underestimated how much peanut butter and butter these crispy treats needed. The first time I refrigerated them, they fell apart as soon as I cut in. I had to sweep a few rice crisps off the floor and redo the process, remixing the batter. I don’t think it was as good as if I got it all right from the start. I even debated whether to still serve these, but I’m glad I did because they got two thumbs way up at a party over the weekend. This recipe reflects the fixed version. And you can’t bet I’ll be making these the right way one day soon; what kind of perfectionist would I be otherwise?

Chocolate Peanut Butter Rice Crispy Treats

Ingredients:

  • 6 cups cocoa crispy rice cereal
  • 1 1/2 cups no-stir peanut butter, divided
  • 1 cup Fluff(or marshmallow crème)
  • 1/4 cup butter
  • 1 cup chocolate chips

Chocolate-Peanut-Butter-Rice-Crispy-Treats-Ingredients

Method:

  1. In a large bowl, melt 1 cup of peanut butter along with the butter until it’s runny. Mix until the two are combined.
  2. Add in the cereal and Fluff and mix until the cereal is completely coated by the wet ingredients. Press the cereal into a 9 x 13 baking pan.
  3. Melt the remaining peanut butter and chocolate together and mix. Pour evenly over the tray of cereal. Refrigerate until set.
  4. Cut into even squares and keep cold until serving.

Chocolate-Peanut-Butter-Rice-Crispy-Treats-Close-Up

Peanut Butter Chocolate Chip Macaroons

July 2nd 004

Have I made it obvious that I love peanut butter and chocolate yet? I love it in cakes, I love it in cupcakes, I love it from the jar and off a spoon, and now I love it in macaroon form.

Sometimes I miss walking in to a bakery and picking out the most absurd, delicious, and oversized baked good they have. Wildflour is good for that but far away and expensive, so I try now and again to bring the bakery into my kitchen.

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These cookies are as easy as they are impressive. There are only 5 ingredients and yet have a rich and sophisticated flavor. And who wouldn’t love being handed a macaroon the size of there fists?

Peanut Butter Chocolate Chip Macaroons

Ingredients(Makes 9 large macaroons or 20 regular-sized):

  • 3 cups shredded, unsweetened coconut
  • 1/2 cup natural salted peanut butter
  • 1/2 cup maple syrup
  • 3oz bittersweet chocolate chunks OR 6 Tablespoons chocolate chips
  • 1/4-1/3 cup water

Preheat your oven to 275 degrees.

In a large bowl, mix together the coconut, peanut butter, maple syrup, and chocolate chunks. Slowly add in water just enough so that the dough holds itself together.

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For large macaroons, press the dough into an ice cream scoop and drop it onto a baking tray lined with parchment paper. Bake for 80-90 minutes until you can lift the macaroons up without cracking or denting the surface.

For small macaroons, do the same method with a melon baller and bake for 50-60 minutes until set.

July 2nd 016

Mmm, I would suggest eating one when it comes out of the oven and the chocolate is melted and messy. Using a good brand of chocolate in these makes all the difference since the ingredients are so simple.

Puppy Chow Peanuts


I think it’s safe to say most people’s favorite part about puppy chow is the peanut butter and the chocolate. Why even bother with the rest then? This recipe features the best part about puppy chow–the sweet chocolate peanut butter coating–on top of peanuts for an extra level of nuttiness and crunch. 

Puppy Chow Peanuts

Prep time: 15 minutes

Cook time: 0 minutes

Ingredients:

  • 4 cups unsalted peanuts
  • 1/2 cup chocolate chips
  • 1/4 cup no-stir peanut butter
  • 3/4 cup powdered sugar

Method:

  1. Melt the chocolate chips in a microwave or over a double boiler. 
  2. Stir the peanut butter into the melted chocolate to make a smooth and uniform coating.
  3. Pour in the peanuts. Move them around to coat them completely in the peanut butter and chocolate.
  4. Scoop the peanuts into a large sealable bag. Add in the powdered sugar and shake the bag until the peanuts are completely covered.
  5. Store in an airtight container at room temperature for up to 2 weeks.

If you like these, you might like almond puppy chow.

Baking Chocolate 101

May 21st 016

Last week I got this question on my Outrageous Triple Chocolate Brownies recipe:

“What type of baking chocolate do you recommend for these? I have just been using semi sweet chocolate chips”

I’ve never met chocolate I didn’t like, but some are undoubtedly better than others, to eat and to bake with. Here’s what 2+ years of home baking has taught me:

May 21st 013

95% of the time chocolate chips are fine. I use these chocolate chips for my baking all the time. I eat them out of the bag sometimes. Don’t give me that look; who are you, the cops?

However, that other 5% of the time when I’d be baking to really impress someone—say, something for Paula Deen or Bobby Flay—I would look at the other baking chocolate options.

May 21st 019

Baking chocolate is available either in the baking aisle or with other specialty products. It usually comes in bar form as Scharffen Berger is in the top photo, but if you’re buying it by the pound it might be in chunk form like above. To use in recipes simply chop the chocolate into smaller sizes like chocolate chips come; this will help the chocolate melt more evenly.

Semi-sweet and bitter-sweet are practically interchangeable, so if you only have one and the recipe calls for the other don’t panic. Bitter-sweet has slightly less sugar so it will have a darker flavor. Don’t, however, interchange unsweetened chocolate with bitter-sweet or semi-sweet since that will throw the recipe’s flavor off entirely.

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When a recipe calls for cocoa powder, make sure you’re using pure cocoa powder, which comes unsweetened.

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The product on the left already has sugar in it and is better for hot chocolate mixes, whereas the one on the right is what most recipes will call for. Alkalized or dutched cocoa powder has been treated to remove some of the natural bitterness of chocolate. Most recipes are written for dutched cocoa powder but both will work; non-alkalized cocoa powder will have a more pure chocolate flavor.

Ultimately chocolate is chocolate and the best way to know if something’s good for baking is to taste it. You shouldn’t bake with a chocolate you wouldn’t eat. The higher percentage of chocolate that’s in the recipe the more you should consider what flavor it will bring.

Almond Flour Chocolate Chip Cookies

 

I’ve had a lot of gluten-free baking disasters happen to me. Cookies are the worst; there’s no protein structure in most gluten-free flours to keep them from spreading. When I read this recipe I was intrigued but skeptical. There’s no way a cookie could work with just almond flour I thought. Despite having doubts the entire time, I gave this recipe a shot and I’m so glad I did. These are perfect chocolate chip cookies, with a slight buttery flavor and tons of melted chocolate chips. The texture is soft and pillowy with a little chew. I couldn’t believe these came out as good as they did! I’m definitely saving this recipe to cook again and again.

Almond Flour Chocolate Chip Cookies(adapted from this recipe)

Ingredients(Makes about 12 cookies):

  • 1 1/2 cups(6 ounces) almond flour
  • 1/4 cup butter, room temperature
  • 1/4 cup sugar
  • 1 egg
  • 1/4 teaspoon salt
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon baking soda
  • 1/4 cup chocolate chips

Preheat your oven to 375.

To make the almond flour, ground 6 ounces of almonds in a food processor until it’s all been ground into a thin flour. degrees.

Cream the butter and sugar together until smooth. Mix in the egg. Next, add the almond flour, vanilla, salt, and baking soda and mix until it’s all incorporated. Fold in the chocolate chips.

Line a baking tray with parchment paper. Scoop the batter into even portions onto the parchment paper and bake for 12-15 minutes until golden brown. Let cool slightly before removing the cookies from the tray.

I had to try one straight out of the oven. And it did not disappoint. These would be great with a glass of chocolate almond milk for dipping. I would definitely double the recipe next time because 9 cookies just won’t be enough.

Added Note: The second time I made these(pictured) they spread out less so that the ones that went into the oven in a ball  shape came out rounded like a doughball whereas the ones that I fashioned into a disk came out in the more traditional cookie shape. The only difference between the two was in appearance; cooking time, taste, and texture all remained relatively the same.

Peanut Butter And Potato Chip Truffles

March 19th 100

Things have gotten a little crazy around here. I have this week to wrap up all of my midterms while preparing to fly to DC on Friday for the National Marathon and let’s just say I’m starting to lose it. This recipe is proof of that.

March 19th 090

Popchips asked me if I’d like to take part in their Munch Madness recipe contest and I happily agreed. I know nothing about basketball, as proved by the fact that I’m dead last in my brackets group, but I know a whole lot about cooking and eating. I’m not sure what convinced me potato chips, chocolate, and peanut butter would all go together—I guess you have to be a bit mad—but they do, and these are deliciously addicting!  A perfect way to wow and alarm your guests.

Peanut Butter And Potato Chip Truffles

Ingredients(Makes 12 truffles):

  • 6 Tablespoons natural peanut butter
  • 2 Tablespoons butter, softened
  • 1 cup confectioners sugar
  • 1/2 cup crushed original popchip crumbs + more for dusting(or any other salty treat)
  • 1/2 teaspoon salt
  • 8oz chocolate chips

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Mix together the peanut butter, butter, and confectioners sugar. Once mixed, add in the popchip crumbs and fold in until evenly distributed.

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Roll the dough into 12 balls and place them on a baking tray. Freeze for 15 minutes.

Meanwhile, melt the chocolate chips. Once ready, individually roll the peanut butter balls in the chocolate until they’re completely covered. Put them back on the baking tray and top with a little popchip crumbs.

March 19th 094

I know these sound crazy. I know I am crazy. But my taste buds aren’t crazy, and these are gooood.

If you happen to agree, please go to the Munch Madness photo album on popchip’s fan page and “like” the photo of my recipe. That would be great! And Happy March Madness! I’m sure no matter who you chose to win you’re probably doing better than I am.

 

Chocolate Peanut Butter Mousse

January 6th 020

Chocolate + Peanut butter

Milk + Cookies

Ross + Rachel

Everyone knows these things just go together, right? Right. I’d been wanting to make a mousse with tofu since I saw a chocolate one on Jenna’s blog. When I saw a peanut butter version in this month’s Food Network magazine, I knew it was a sign.

January 6th 021

These were shockingly easy to make and as delicious to eat as you’d imagine. Now, I’m not going to lie: These do have a slight soy flavor to them, so if you have one of those picky eaters who points out any and every funny flavor, it’s not for them. But overall I loved them and didn’t mind the taste at all. The only question was what to put on top?

Chocolate Peanut Butter Mousse

Ingredients(Makes 4 servings):

  • 1 pack of silken tofu
  • 6 tablespoons creamy peanut butter
  • 3oz bittersweet or semi-sweet chocolate
  • 1/2 cup plus 2 tablespoons powdered sugar, separated

To make the chocolate layer, start by melting the chocolate in a microwave or over a double boiler. When the chocolate is hot, stir in 1/4 cup of powdered sugar and 1/2 of the silken tofu. Continue stirring until the mousse is smooth and uniform.

To make the peanut butter layer, take the other half of the tofu and mix it with the peanut butter and remaining sugar. Continue mixing until there are no lumps.

To assemble, scoop a later of chocolate mousse in the bottom of a parfait glass. Do this for 4 glasses and evenly portion them out. Make sure the top of the layer is flat.

Next, scoop on the peanut butter mousse over the chocolate layer. Again, take care to portion them evenly and flatten out the top.

Then you just have to choose your garnish, like chocolate chips:

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Or whipped non-dairy cream:

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Or fudge sauce, peanuts, peanut butter chips—whatever your heart desires! Serve these at room temperature for the best flavor but store in the refrigerator if there’s any leftover(there won’t be any leftover).

You Might Need A Brownie

March 13th 073

If the only wedding marked on your calendar is the royal wedding, you might need a brownie.

If your boss of 5 years called you the wrong name this week, you might need a brownie.

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If the last Saturday night you spent out was under a different president, you might need a brownie.

If your goal is to make it through a St. Patrick’s day parade sober, you might need a brownie.

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If you’re a warlock who just got fired from his multi-million dollar contract, you might need a brownie.

If you’re paler than a polar bear after the long cold winter, you might need a brownie.

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If it’s that time of month, you definitely need a brownie.

If you’ve only got one brownie left, you might need to make more.

Overwhelmed

March 13th 027

I’m overwhelmed by the number of comments on this post.

I’m overwhelmed by the number of you who have tried this recipe and told me you love it.

And after not having made this recipe for 3+ months, I’m overwhelmed by how delicious it still is.

A lot of people have asked if you have to peel the chickpeas, which can feel overwhelming given how many there are to peel. The answer is no, you don’t have to peel them for this recipe any more than you do for any hummus recipe. But peeling the chickpeas will make any hummus incredibly smooth and is worth the effort in my opinion.

Peanut Butter Chocolate Chip Dessert Hummus(Original post)

Ingredients:

  • 2 cups chickpeas
  • 1/4 cup natural peanut butter
  • 1/4 cup + 2 tablespoons maple syrup
  • 1/2 Tablespoon vanilla extract
  • 1/4 cup chocolate chips

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Add all the ingredients into the food processor(I used some brown sugar because I was low on maple syrup).

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Puree until smooth.

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Add the chocolate chips and fold them in.

March 13th 015

I’d like to be able to suggest serving this with banana chips, graham crackers, Nilla wafers, or something else fun. But really the only way I can suggest is with a spoon.

Now if you’ll excuse me, I’m about to go be overwhelmed by how much hummus I can eat in one sitting.