Dark Chocolate Peanut Butter Bites
Prep time
Cook time
Total time
These bite-sized creamy delicious dark chocolate peanut butter clusters make the perfect satisfying nibble.
Author: Kelly
Serves: about 60 pieces
Ingredients
- 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
Instructions
- 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.
Notes
Chocolate: you can use whatever type/brand and level of sweetness chocolate you like, including chocolate chips, etc. I tend to use chocolate bars (typically Ghirardelli or Lindt). For this recipe I used 1 x 3.5 oz (100 g) 86% cocoa chocolate bar and 1 x 3.5 oz (100 g) semi-sweet chocolate bar (sea salt soiree).
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.
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.
Recipe by Inspired Edibles at https://www.inspirededibles.ca/2019/09/chocolate-peanut-butter-bliss-bites.html