We know that chocolate peanut butter is the best combination in the world. It’s like peanut butter and jelly, but with chocolate instead of bread and jam. So, if you love this amazing combination as much as we do here at Chocolate Peanut Butter Happiness, then you’ll love these recipes! Chocolate and peanut butter are two ingredients that taste so good together. Here are some recipes that utilize these two ingredients.
Homemade Chocolate Peanut Butter
Homemade Chocolate Peanut Butter – If you believe that chocolate and peanut butter is one of the world’s best flavor combos, you have to try this easy, fast and scrumptious homemade chocolate peanut butter.
Chocolate and peanut butter. One of the best flavor pairings on earth.
And you can make your own chocolate peanut butter at home in less than 10 minutes.
If you were ever having a bad day, PMSing, your boss was being horrid again, your hair stylist didn’t listen, you dropped your only house key down the elevator shaft, your child volunteered you to be a driver but didn’t clue you into this fact, or life has thrown you some curveballs, try a spoonful of this. Or ten. Problems solved.
Homemade Peanut Butter, including chocolate peanut butter, is like no other, and once you try it, for straight up eating (not for baking with) you’ll never want storebought again. Homemade and storebought taste vastly different, and you really can’t imagine quite how different until you try homemade. After one taste, it’ll all make sense. Not to mention, making your own is infinitely cheaper than those pricey gourmet jars you see for $11.99 and up, for a small little jar that’s gone in no time and not even as tasty as homemade.
Recently I made Homemade Cookie Butter Peanut Butter and it’s wonderful. Full of pulverized gingersnaps, a hearty dose of cinnamon, white chocolate, which come together creating a warm, rich spread. I made four batches of the stuff in two weeks right after I cracked the homemade code.
Good as it is, it’s not chocolate. Some days, I just have to have chocolate.
The peanut butter comes together in less than 10 minutes in a food processor and is basically work-free. Grab your ear plugs and get ready to blend your way into a much better mood. If chocolate and peanut butter doesn’t set you straight, nothing will.
I’ve made this with both lightly-salted roasted peanuts and honey roasted peanuts. Using honey roasted creates a spread that’s slightly sweeter than lightly salted peanuts, but either is fine. Unnroasted or unsalted peanuts are far too bland for my taste and I don’t recommend them. And I’ve had readers write in the past who’ve tried to make peanut butter with raw peanuts and it didn’t go so well.
You could substitute cashews in place of peanuts and because they’re a soft nut, they blend into butter in no time
I’m not a big almond butter fan although you can substitute almonds in place of peanuts. However, almonds are a much firmer nut and will take longer to break down. If you have an older food processor, I would work in small batches and be prepared to lose some hearing after all that blending time elapses.
Like making Homemade Peanut Butter, much of the process is the same for Chocolate Peanut Butter. Begin by adding just the peanuts and nothing else at all to the canister of food processor. No oil, no liquid; just peanuts.
Turn it on and the first initial seconds are incredibly loud as the peanuts rattle against the plastic, but it softens after just a few seconds. I always tell my family members before I make nut butter so no one jumps out of their chair with that loud blast coming out of no where before I power the machine on.
There peanuts go through various stages in the approximately five minutes it takes to go from peanuts to peanut butter:
crushed peanuts
crushed into a fine powder
a paste
a thicker paste
and a big peanut butter “dough ball” forms
Then the big ball magically breaks down.
It starts out gritty and thick but in just another minute it smooths out and liquifies.
As you keep processing, the peanut butter becomes smoother, creamier, and thins out. Keep processing until the peanut butter is very smooth and liquidy, another minute or two.
I like my peanut butter buttery smooth and allow it process for a couple minutes after it’s liquified until I’m certain that’s it’s velvety smooth. I’ve never experienced any issues with over-processing and it may seem almost too liquidy and runny but this is normal. Because it’s natural peanut butter and hasn’t been treated with hydrogenated oils like storebought, it’s going to be runnier than Jif or Skippy.
It firms up at room temperature and solidifies much more in the refrigerator. As a bonus, it doesn’t separate into a layer of oil and a solid dry mass, which is something I dislike about many storebought ‘natural’ peanut butters.
After the peanut butter is runny and smooth, add the semi-sweet chocolate chips, along with the vanilla and optional salt. I don’t add salt because I find the peanuts to be salty enough, but salt to taste.
I have a ferociously strong food processor and add the chips at once through the feed tube with the machine running. If your machine is older or not as strong, sprinkling the chips in slowly may prevent it from struggling.
I do not melt the chips first or do anything other than simply add them whole. The power of the machine, coupled with the heat the peanut butter has taken on after 5 minutes of blending, is enough to incorporate them. Process until the chips are incorporated and the spread is smooth, another minute or two.
You may wish to start with 1 cup of chocolate chips and work up from there. I use 2 cups, one standard 12-ounce bag, and the peanut butter is robustly chocolate-flavored. If you prefer peanut butter with more of a hint of chocolate and less chocolate-in-your-face quality, use fewer chocolate chips. I like in-my-face.
Based on the chocolate used, the peanut butter really isn’t so much sweet as it is bold and chocolaty. I use semi-sweet chips and would never use milk chocolate chips, simply based on personal taste preference, but I could envision it getting a bit (too) sweet if milk chocolate was used.
Feel free to substitute with darker chocolate, such as 72% bittersweet chocolate. I’m a big fan of the Trader Joe’s 72% Pound Plus bars or use your favorite chocolate.
The darker the chocolate, the less sweet the spread will be, and not likely something most kids would go for, meaning it’s mom’s lucky day. Happy chocolate peanut butter hoarding.
Transfer the spread into a glass jar or other container with a lid. I’ve kept it in glass mason jars, large plastic yogurt containers, and old butter containers.
The batch will fill a 16-ounce jar (one pint) to the brim, plus about one-half cup, as shown in the large and small jars in the photos.
I store my spread either in the refrigerator or at room temperature. At room temperature it firms up some, but stays soft. It never becomes as thick as Jif or Skippy at room temperature and is on par with Nutella. In the refrigerator, because of the chocolate, it solidifies but softens up again after ten minutes at room temperature.
I estimate that it could be stored at room temperature for at least two weeks without issue, but with anything, let common sense be your guide. In the refrigerator, it keeps for months. The shelf life at either room temp or in the fridge will likely far exceed your willpower, rendering long-term storage issues moot.
For all the chocolate and peanut butter fiends, and you know who you are, this is for you. The richness, boldness, smoothness, and utter soul-soothing nature of this stuff will make your world go round. It sure makes mine go round.
It’s great on toast, bagels, crackers, dolloped on top of hot oatmeal, used instead of syrup on pancakes and waffles, and makes for great peanut butter and jelly sandwiches, no jelly required.
But all I need is a spoon for maximum enjoyment.
Homemade Chocolate Peanut Butter Spread
Homemade chocolate peanut butter spread, this is a decadent yet healthy chocolate nut butter.
Course: Dips, Sauces and Dressings
Cuisine: American
Prep Time: 10 minutes
Total Time: 10 minutes
Servings: 1 jar
Calories: 2190kcal
Ingredients
- ▢250 g/ 8.8 oz/ 1 cup peanut or mixed nut butter See notes 1 and 2
- ▢80 g/ 2.8 oz/ scant ½ cup chopped dark chocolate at least 70 % cocoa
- ▢1 tablespoon coconut oil
- ▢1 teaspoon vanilla extract
- ▢sweetener of choice and to taste See note 3
- ▢a pinch of salt if the nut butter is unsalted
Instructions
- Chop the chocolate and melt it in a double boiler or bain-marie.
- In order to do that, place the chopped chocolate in a heat-proof bowl.
- Find a pan that fits this bowl, fill it with some water taking care that the water doesn’t touch the bottom of the bowl.
- Fit the bowl on top of the pan, heat the water on medium-low heat, and let the chocolate melt while stirring from time to time.
- Don’t let the water start to boil, if it does, turn off the heat and stir the chocolate until completely melted.
- Add the coconut oil and stir until incorporated.
- Add the peanut butter, vanilla extract, salt, and sweetener to taste. Mix very thoroughly.
- Pour the chocolate peanut spread into a jar and let cool and set for several hours before serving.
- Store at room temperature. Keeping the spread in the fridge will cause it to harden, so let come to room temperature before serving.
- Serve as suggested above.
- The chocolate peanut butter has a runnier consistency than bought chocolate nut butter. That is the way it is supposed to be, don’t assume that the recipe went wrong. It is still set enough for you to spread it but also runny enough to use as a dip.
- The nutrition is calculated for the whole jar.
Notes
- You can make the spread with pure peanut butter or mixed nut butter.
- The best is homemade peanut or nut butter, see blog post for instructions on how to make homemade nut butter. Alternatively use bought pure nut butter, with no sugar in it.
- I have used both stevia and xylitol over the years, both are perfect. Use to taste, not too much, the chocolate nut spread should not be too sweet. Icing sugar can be used instead. Don’t use granulated sugar as it will not dissolve and the spread will be grainy.
Nutrition
Serving: 1jar | Calories: 2190kcal | Carbohydrates: 102g | Protein: 54g | Fat: 185g | Saturated Fat: 55g | Polyunsaturated Fat: 121g | Trans Fat: 1g | Cholesterol: 37mg | Sodium: 926mg | Fiber: 23g | Sugar: 49g
Delectable Peanut Butter Chocolate Recipe
Something magic occurs when peanut butter and chocolate combine! It’s a palate pleasing pairing that I, for one, cannot get enough of.
I hunted down 29 of the most delectable peanut butter and chocolate dessert recipes to share with you today. Because let’s face it, the world can never have enough peanut butter + chocolate options!
Whether you are looking for a homemade peanut butter cup cookie recipe or a new way to prepare chocolate peanut butter mousse cake, I’ve got you covered
1. PEANUT BUTTER DREAM BARS
When you have a house full of friends and family, these Peanut Butter Dream Bars are the perfect dessert to serve up. I mean, look at these bars! I could reach through the screen and start easting. These dessert bars are dreamy and creamy, and filled with chocolate peanut butter goodness. They are super easy to make for a crowd and taste amazing.
2. REESE’S PEANUT BUTTER SLAM DUNK MINI CHEESECAKES
Oh so easy to make on a dime, these Reese’s Slam Dunk No Bake Mini Cheesecakes are the ultimate treat for last minute parties or potlucks. A whole Reese’s Peanut Butter Cup gets topped with a luscious peanut butter cheesecake filling laced with crushed Reese Pieces, melted milk chocolate, and chopped chocolate peanut butter candies.
3. CHOCOLATE, PEANUT BUTTER AND MARSHMALLOW PRETZELS
You will have so much fun making (and eating) these two-bite Chocolate, Peanut Butter, and Marshmallow Pretzels. Layer marshmallows on top of pretzels then spoon a dollop of melted peanut butter chips right on top. Coat with melted chocolate and sprinkle with some festive sprinkles, crushed candies, or chopped nuts! These tasty little treats are sure to be a hit with your family and friends.
4. DARK CHOCOLATE PEANUT BUTTER CARMELITAS
Sweet caramel, creamy peanut butter, and rich dark chocolate make a serious power combination. Three of our favorite ingredients come together to make these out-of-this-world Dark Chocolate Peanut Butter Carmelitas. These dessert bars are so incredibly decadent that you won’t want to share a single bite. I don’t think it gets much better than a warm dessert bar dripping with chocolate and caramel!
5. REESE’S PEANUT BUTTER COOKIE CUPS
These amazingly fun Reese’s peanut butter cookie bites make a delicious bite-sized treat for your next party or gathering. You won’t be able to have just one. Create a delicious sugar cookie crust and fill it with the chocolate peanut butter cup goodness that we all know and love. The cookie exterior is shaped into a perfect little cup using a mini muffin tray. Genius!
6. PEANUT BUTTER SURPRISE CUPCAKES
Celebrate your next birthday, anniversary, graduation, or celebration in style with this magnificent Peanut Butter Chocolate Surprise Cupcakes. Moist dark chocolate cupcakes are filled with a sweet Reese’s Pieces surprise in the middle, then topped with the silkiest peanut butter buttercream frosting. Did we mention the Reese’s peanut butter cup plopped right on top? Awesome, right?
7. S’MORES MUDDY BUDDIES
S’Mores Muddy Buddies are the perfect snack for after school, while watching a family movie, or whenever the craving for something sweet strikes! The all-time favorite combination of sweet chocolate and creamy peanut butter is mixed into muddy buddies with marshmallows and Golden Grahams. With only 6 easy ingredients you can make this amazing treat right at home.
8. PEANUT BUTTER CUP COOKIES
Your family will gobble up these Peanut Butter Cup Cookies in no time, so make sure you hide a few somewhere safe for yourself. The base for the cookies starts with a devil’s food cake mix. The soft and chewy cookies get topped with a simple homemade peanut butter buttercream frosting, drizzled with peanut butter chocolate ganache, and sprinkled with chopped up mini peanut butter cups.
9. PEANUT BUTTER S’MORES DIP
Dessert dips are a holiday and special occasion for good reason. They are easy to serve and people can dish out however much they want onto their plates. This Peanut Butter Cup S’Mores Dip tony marshmallows, chocolate peanut butter cups, and creamy swirls of peanut butter tastes terrific. Serve with some graham crackers or apple slices for a delicious party treat.
10. CHOCOLATE PEANUT BUTTER MOUSSE CAKE
Decadent and delicious, this Triple Chocolate Peanut Butter Mousse Cake is chocolate cake perfection. How can you go wrong with moist chocolatey cake layers frosted with a rich and creamy peanut butter mousse, then topped with your favorite whipped topping, loads of chocolate syrup, and honey roasted peanuts? If you have any chocolate peanut butter lovers in your life, you have got to make this for them.