Chocolate Peanut Butter Spread Food

HOMEMADE CHOCOLATE PEANUT BUTTER SPREAD

Steps:

• 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.

CHOCOLATE PEANUT BUTTER SPREAD

Steps:

• Grind your peanut butter (click on the link to see how. Do not add the other ingredients.)
• Into the food processor, dry mill of your blender or hand grinder, put peanut butter, cocoa powder, icing sugar and salt (start with 1/4 teaspoon salt if using salted peanuts).
• Grind until well mixed.
• Add vegetable oil and grind until smooth and of a spreadable consistency.
• If using my extra ingredients, dissolve 2 teaspoons of instant coffee in 1 tablespoon hot water, pour into the butter, then add honey.
• Store in an airtight container.

AWESOME CHOCOLATE PEANUT BUTTER SPREAD

Steps:

• Melt butter; add cocoa and honey stirring till smooth.
• Take off heat and stir in peanut butter and vanilla. Jar and refrigerate.
• Spread on bread or crackers. Awesome on ice cream, too.

CHOCOLATE PEANUT BUTTER SPREAD

Steps:

• In a large bowl, combine the peanut butter, melted chocolate, butter, powdered sugar, and vanilla; blend until smooth.
• Combine the coffee powder and hot water until the coffee granules dissolve; blend into the peanut butter mixture.
• Store in an airtight container in the refrigerator; bring to room temperature before serving.

PEANUT BUTTER & CHOCOLATE SPREAD

Steps:

• Combine all ingredients in a medium bowl and stir to combine. Cover and allow your mixture to sit at room temperature overnight.
• Once rested, place mixture in food processor and blend until smooth. Will keep for up to 8 weeks in the fridge or 4 weeks at room temperature.

CHOCOLATE PEANUT BUTTER BITES

Steps:

• LINE 9-inch pie plate with foil.
• COMBINE peanut butter, 2 tablespoons shortening, graham cracker crumbs and powdered sugar. Mix well. Mixture will be stiff.
• MELT chocolate chips and 2 tablespoons shortening in small saucepan over very low heat, stirring constantly or microwave in microwave-safe bowl for 30 seconds. Stir and repeat until smooth. Pour half the melted chocolate mixture into prepared pie plate. Spread chocolate about 1/2-inch up sides. Place in freezer for 10 minutes or until set.
• REMOVE from freezer. Spread peanut butter mixture over chilled chocolate layer. Pour remaining melted chocolate over peanut butter layer, spreading to edges. Place in freezer or refrigerator until set. Cut into bite-size pieces. Store in refrigerator.

WAY TOO EASY WARM PEANUT BUTTER - CHOCOLATE DIP/SPREAD

Steps:

• In a small bowl, place peanut butter in one large "glob".
• Make a well in the center of the glob and pour in the chocolate syrup.
• Microwave for 20 seconds.
• Carefully stir to thoroughly combine and serve immediately.

CHOCOLATE-BUTTERSCOTCH PEANUT BUTTER PIE

Steps:

• Place peanut butter in a mixing bowl, on low speed, gradually beat in milk; scraping bowl several times. Add pudding mix and beat on low 2 minutes. Whisk in whipped topping; pour one-half of mixture into prepared pie crust. Whisk cocoa into remaining filling mixture; gently pour over butterscotch-peanut butter mixture. Smooth top. Sprinkle with cookie crumbles, if desired. Freeze until firm. Cut into eight wedges and serve while frozen.