Peanut Butter Chocolate 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.

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.