Chocolate Peanut Butter (p. 83)

Got Phyllo dough? Optionally, substitute hazelnut butter for the peanut butter and either way, you’ve got mock Nutella. You can make Chocolate Baklava!


I had a lot of fun working with Wendy Batterman on chocolate peanut butters. We learned just how subjective the sense of taste can be—I liked extra cocoa, while Wendy preferred more salt. If you use unsweetened peanut butter, the sugar will add a stronger chocolate flavor than the chocolate peanut butter would otherwise have. If your peanut butter already contains sugar, you can omit sugar from the recipe.

1 cup peanut butter
1/4 cup cocoa powder
Powdered sugar (optional)

In a jar, combine all ingredients and stir thoroughly. This can be a little messy. The alternative, also messy (but a little faster), is to combine all ingredients in a bowl and transfer the mixture to a jar using a rubber spatula.

Serve it on toast or sandwiches, use it as a base for a peanut sauce, or as a dip for fruits and vegetables. You can also mix in mini marshmallows, toasted coconut, granola, or other toppings.


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