Welcome to our latest freezer friend – a love bundle featuring silky dark chocolate, smooth peanut butter and salted almonds. That’s it.
A bit of a week-changer no?
When I was experimenting with these earlier this year, I discovered that chocolate and peanut butter melt together seamlessly to create the creamiest, dreamiest texture. And I don’t have to tell you about the taste… (but I probably will anyway).
Generous amounts of whole almonds get added to the mix — use any nut/seed you like or omit altogether — dried fruit (cranberry, apricot, cherries, blueberries, raisin, etc.) would also be delicious here.
I like to use dark chocolate bars for these but you can use the equivalent amount in choco chips or whatever you like, including vegan chocolate. These smooth operators come together in a snap and we eat them directly from the freezer (they never freeze hard as ice so you can still bite into them without a problem). I store them with paper in a sealed container in the freezer and, just a thought, you might want to get a lock.
So satisfying with that heavenly combo of flavors, the perfect little bite. I’d love to hear how it goes if you give them a try! x
- 7 oz (200 g) chocolate of choice - see Notes
- 6 oz (170 g or about ¾ cup) smooth and creamy all natural unsweetened peanut butter (see Notes)
- 7.5 oz (213 g or about 1 + ¾ cup) whole salted almonds
- Optional finish: top with a peanut /almond or dried fruit of choice
- In a small sturdy pot, melt chocolate on lowest heat over stove top watching carefully and stirring to assist.
- Add peanut butter to the pot and stir to combine.
- Remove from heat and add almonds (or whatever nut/seed) and stir to combine.
- Drop the mixture by spoonful (whatever size you like, mine are about 1 Tbsp) over a parchment lined surface that you can slip into the freezer (I use a large cutting board that fits into our freezer and I do it in 2 batches - only room for 1 board at a time).
- While the mixture is still wet, you can top with a peanut or so (or dried fruit etc.) to finish.
- Carefully transfer the board of clusters into the freezer for at least 15 or until set.
- Once the clusters have fully set, transfer to a container, seal and keep stored in freezer.
- Enjoy.
Peanut Butter: since natural nut butters separate and, depending on the brand etc., can be a real bugger to properly mix, my method is to invert the whole mess into a mixing bowl and use a hand mixer to get it all nice and creamy and fluffy and fully mixed - works like a charm and only takes a sec! Highly recommend.
Melting Chocolate: I simply use one small sturdy pot to melt chocolate - just make sure you melt over the lowest heat and avoid splashes of moisture/water getting into the chocolate. Also keep a close eye at all times because the process moves along quickly and you don't want the chocolate to burn.
… taking in the fall colors with my Mom this weekend from her screened-in porch; gentle rain, a welcome breeze and the warmth of her hand; home ♥
Looks delicious! I love chocolate and peanut clusters – the perfect treat ♥
These remind me of ones I shared with you with cut up pieces of apricots and other niblits. Our family will love the added peanut butter, amazing addition. Can not wait to try. Fall is almost here. I love the screened in porch picture. What a gift to know you were with your mom holding her hand. ❤️
Morning beautiful 🍁 i remember having a conversation around apricots! (sulphured vs unsulphered, funny the stuff you remember) we play around with these a bit but usually come back to nuts and chocolate our fave combo :) the peanut butter is heavenly but your clusters sound awesome too! i would have never imagined how well the pb melts into the chocolate. had been dreaming about holding hands for months- thank you for tender words, x
This does indeed look and sound like the perfect fall snack. The burning question is: how do you stop at one or two? We usually get chunky peanut butter but I think I’ll make a special trip just for some smooth! The photo of the turning leaves is beautiful. Fall always surprises me with how quickly it comes; one minute we are melting from the sweltering heat and humidity and the next, it’s wool sweaters, socks and closed toe shoes.
that’s where the lock on the freezer comes in :)) I feel like it has all the deliciousness of peanut butter cups without the work! Hope you love these bites Eva.
I want to just jump up right now and make a batch of these; unfortunately, I don’t have a creamy PB, just crunchy. Have never seen anyone actually melt the pb into the chocolate. What a fabulous idea! Can’t wait to make these. Thanks Kelly!
Oh the fall colors are gorgeous. It looks like our nights will be in the 50’s next week, so things might start turning here. I love the fall, just wish it were a longer season here.
I know… I wouldn’t expect peanut butter and chocolate to blend together so smoothly but there you go, a revolutionary discovery ;o Pretty sure chunky peanut butter would work just fine – it will just change the base texture – instead of silky smooth, you’ll have a crunchy one but it’s all a matter of personal taste anyway so anything goes with these clusters! Sounds like you get a nice transitional season in New Mexico – we mostly get rain here, lol. the falls at home are just so beautiful; a poetic season.