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.

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

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

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.

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.

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

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

Puree until smooth.

Add the chocolate chips and fold them in.

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.

Now this is a chocolaty recipe for Valentine’s Day.

I’ve been wanting to make Jenna’s Oh Baby Bars(again) for a while now when I remembered the jar of chocolate peanut butter I just made. Oh yes; it was meant to be. These are a layer of firm, sweet chocolate peanut topped with a soft chocolate coating. What more can I say? Give these as a gift on Valentine’s Day along with bigger pants.

Double Chocolate Oh Baby Bars(adapted from this recipe)

Ingredients(makes 16 squares):

• 3/4 cup chocolate peanut butter
• 1 1/4 cups powdered sugar
• 1/4 cup melted butter(or Earth Balance)
• 10oz semi-sweet or bitter-sweet chocolate
• 1 tablespoon butter(or Earth Balance)

Mix together the chocolate peanut butter, melted butter, and powdered sugar until it’s a homogenous dough.

Press the mixture into an even layer in an 8×8 baking pan. Don’t worry if there’s some bumps or texture to the top because it won’t be noticeable at the end.

Melt the chocolate and remaining tablespoon of butter and mix until it’s smooth and creamy. Pour the melted chocolate over the dough and spread it into an even layer.

Allow the pan to chill in the refrigerator until it’s firm enough to cut into squares. Serve at room temperature for the best texture.

These are so good that they’re not going to last until Valentine’s Day. I might have eaten those 3 within 3 hours. Don’t judge; you’d do the same. The chocolate flavor is extremely song but there’s no lacking of peanut butter flavor, either. Next time I might add a sprinkling of sea salt to the top to round it off.

Yum.

For the past 2 months I’ve been telling myself I would make peanut butter cups but never got around to it because of how much work it feels like(how lazy is that?); truthfully, I’m fine with dipping a piece of chocolate in a jar of peanut butter and leaving it at that. But after seeing these bars on Michelle’s blog I remembered I had bookmarked Jenna’s Oh Baby Bars. Now these are simple enough I could do.

My only problem was that the recipe seemed to call for no-stir peanut butter and the only one I had enough of was a runny, natural-style peanut butter. I adjusted the ingredients and proportions a tad to account for this and then went from there. All I can say about this is “Oh baby” and that Jenna is a genius for this recipe.

Ingredients I used(Made 10 thick bars):

• 1/2 cup + 2 tablespoons natural peanut butter
• 1 1/4 cups powdered sugar
• 1/4 cup brown sugar
• 1/4 cup + 1 tablespoon Earth Balance margarine
• 2 Tablespoons coconut oil
• 10oz semi-sweet dark chocolate chips

Instead of blending the ingredients at room temperature, I melted 1/4 cup of Earth Balance and the coconut oil together first. Then I stirred in both of the sugars and lastly the peanut butter.

Once that was homogenous, I spread it out in a large loaf pan and dropped it on the counter a few times to level it out. Of course, I taste tested what was left in the mixing bowl and it was perfect.

Then I melted the chocolate with the remaining tablespoon of margarine in my microwave and spread it out on top of the peanut butter layer.

And then I pretended I was a chocolatier(I’m not going to say this is my dream job, but if it’s what the fates handed me I would not complain and just eat chocolate) and gave it a fancy swirl top.

When that was done, I threw this in the refrigerator to harden and after an hour or so began to cut squares.

In terms of flavor, these are absolutely delicious. Texturally, the bottom layer was a little soft; next time(and there will be a next time) I’d probably reduce the margarine by 2 tablespoons and replace that with coconut oil. Or if I’m being a better planner I’d just buy no-stir peanut butter like the original recipe uses.