Chocolate peanut butter bites. Goodness, do I love these. I know you should play favourites but I’ve got to say, I make these no-bake snacks more often than anything else and they are such a winner with my husband, he absolutely loves them. Salty, sweet …
Chocoholics, the time has come to try these gorgeous beasts. Honestly this chocolate peanut butter fudge is an easy peasy recipe I come back to way too much because it tastes just sooooo good. So simple, no sugar thermometers in sight and just a handful of ingredients. You have to give this one a go. You can’t ignore the indomitable combo that is peanut butter and chocolate; all that salty sweet goodness.
These are naturally gluten free which is always handy having a few GF treats up your sleeve and the even better news is that it’s so easy to make this vegan and dairy free friendly too; love an inclusive bake, or a no-bake in this case. Woop!
These beauties were actually inspired by Nigella’s pistachio fudge, which I make a lot, particularly around Christmas time and just had to adapt here.
Chocolate Peanut Butter fudge
350g dark chocolate (or vegan friendly dark chocolate)
1 tin condensed milk (or vegan friendly alternative – I use Carnation for both)
1 tsp ground coffee powder
2 tsp vanilla
100g peanuts (roughly chopped) plus a few extra for topping later
10 tsp (approx) blobs of smooth peanut butter (this really doesn’t need to be exact, just enough to top and swirl over the fudge before it sets)
Chop the chocolate and add to a saucepan. Pour in the condensed milk and add the coffee and vanilla.
On a low heat gradually melt and combine all of the ingredients together.
Take the pan off the heat just before the last pieces of chocolate have melted and stir until everything is lovely and smooth. (I find that it is best to gently combine everything otherwise the mixture can get a little greasy looking if overheated, so just be patient with it)
Add in the chopped peanuts and stir to combine.
Add to a 2lb loaf tin and use a spoon to evenly cover the whole tin and make it as smooth as possible.
Then blob in the peanut butter across the fudge.
Using a bamboo skewer/toothpick or knife, gently swirl the peanut butter into the fudge, adding a little more after the first swirl if you really want to accentuate that beautiful contrast between the chocolate and peanut butter.
Top with a few extra peanuts and pop in the fridge to chill for a few hours or you can leave overnight.
Cut the fudge into pieces.
This is best stored in an airtight container in a cool dry place or cupboard and it will keep for about a week.
Want other simple chocolate recipe ideas? Check out my Chocolate Banana bread muffins or Chocolate truffle no churn ice cream or even my Chocolate nutella muffins – with a crunchie topping delicious!
Easter Egg millionaires shortbread
Growing up, millionaires shortbread was my FAVOURITE party food and my Mum would make it for special occasions. What is not to like about this; crumbly and rich shortbread, unctuously thick dulce de leche and chocolate. AMAZING. I was mooching around the kitchen a while ago and had just ordered some novelty Easter egg cutters (you really can buy anything now) and I thought these Easter Egg millionaires shortbread would make a really fun twist on this classic for the celebrations. These cookies make a beautiful showstopper and let’s be frank, any excuse to use mini eggs around Easter and I’m all in.
Let me know what you think.
150g plain flour
100g unsalted butter
50g caster sugar
pinch of salt
397g tin of dulce de leche
100g dark or milk chocolate
50g white chocolate
1 regular sized bag of mini eggs for decoration
Makes approx 6-8 sandwich cookies (you can easily double the recipe if you are cooking for a crowd)
Preheat the oven to 170°C or GM3.
Using a food mixer, combine the butter and sugar together until the mixture is light, pale and fluffy.
Then gradually add in the sifted flour and pinch of salt to the mixture. With the mixer on low, gently mix in the flour until it just begins to clump together. You do not want to overmix the dough here, this will make the shortbread more like a biscuit and you want it to be short and crumbly when it cooks and just melt in the mouth.
Gently flour a worktop and rolling pin and roll out the dough to about ¼ inch thick and cut out rounds of dough using an egg shape cutter. Make sure to cut out an even number as they will be sandwiched together at the end.
Transfer all of the cut pieces of dough to a baking tray and place in the fridge for 20-30 minutes to chill down before cooking.
Cook in the middle of the oven for about 15 minutes until pale and lightly golden brown around the edges.
Transfer to a wire rack to cool completely.
Take half of the shortbread and smooth out approx 1 tsp of dulce de leche to the middle of the cookie. Don’t spread it to the edge of the cookie, the weight of the top cookie will nudge the filling out and you don’t want it to drip over too much.
Put the filled cookies into the fridge for about 15 minutes while you prepare the toppings.
Melt the dark or milk chocolate. The best way to easily temper chocolate is to use the microwave. Finely chop all the chocolate. Add half to a bowl and gently melt in the microwave in short 20-30 second bursts. Check the chocolate each time and when just melted remove and stir in the remaining chocolate. The residual heat from the melted chocolate will melt the remaining and then you will be ready to gently spread the chocolate across the top of each cookie.
Once you have covered all of the cookies, place them back in the fridge while you prepare the white chocolate and mini egg decoration.
Melt the white chocolate in the same way that you did with the dark/milk and when ready pour into a small piping bag to drizzle on your decoration. You can decorate the Easter egg cookies how you like and if you don’t have a piping bag, simply use a spoon to drizzle on patterns and add crushed mini eggs as you like.
These will keep in an airtight tin in the fridge for a few days but are best eaten on the day that they are made.
On the hunt for fun Easter gifts? Check out our Fun Easter gifts for kids – Easter gift guide or for those that don’t fancy chocolate – Unique Easter gifts – for people that have had enough of chocolate (whatt??)
White chocolate selection box I don’t know about you, but I often feel like no matter how productive I am, my to-do list keeps on growing that bit faster and often even though I have the best intentions to buy people really thoughtful gifts, sometimes …
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Sometimes only chocolate will do and when you’re in that mood, more is definitely more, so what you really want is chocolate…on chocolate on more chocolate. Bring on my chocolate nutella muffins.
This recipe is a chocolate lover’s dream and something kiddies and adults will go crazy for. Gorgeous soft chocolate muffins, covered in a crunchy cinnamon sugar and topped with a gooey layer of nutella and your favourite sweets, in this case crunchies for me. I just love the honeycomb here, and that with the chocolate and cinnamon is brilliant. Something to make and enjoy with friends and family. Simple to make too. Invite a crowd and they’ll be gone in seconds.
Ingredients for Chocolate nutella muffins
225g self-rising flour
50g cocoa powder
1 tsp baking powder
1 ½ tsp instant coffee powder
100g melted butter
¼ tsp salt
2 large eggs
2 tsp vanilla extract
60g caster sugar
For the topping – granulated sugar, 80g melted butter, ground cinnamon and 1 nutella and crushed Crunchie bars on each muffin.
Makes 12 muffins
Preheat the oven to 200°C/180°C/Gas Mark 6.
Either line a muffin pan with cake cases or using additional butter than listed in the recipe, brush melted butter and dust with flour to ensure that your muffins come out easily.
Weigh out all the ingredients.
Mix all the ingredients together in a bowl until just combined. The lovely thing about making muffins is that a lumpy batter makes the lightest muffins, so mix until the mix comes together.
Using a medium ice cream scoop, portion out the muffin batter and bake in the middle of the oven for 20-25 minutes. The muffins will be lightly browned, springy to the touch and coming away from the edges when they are done.
Leave to cool for 5 minutes in the tin before taking the muffins out.
Dip each of the muffins into the melted butter and roll them in a mixture of granulated sugar and cinnamon and leave them to cool completely on a wire rack.
Once cooled, top each muffin with approx. teaspoon of nutella and crushed crunchies or your chocolate sweet of choice.
Do not over mix your muffin batter, once the ingredients are combined, you’re done. Don’t worry about lumps either, a lumpy batter often makes the lightest muffins, what a baking paradox.
Make sure to dip your muffins into the butter and sugar when they are still warm, the sugar will stick better that way.
Using an ice cream scoop ensures that the muffins are an even size but of course you can scoop out the batter with spoons.
The muffins are best eaten on the day that they are made, but if you are going to make them the day before, bake and cover the muffins with the cinnamon sugar. Then just before you want to eat them, spoon on the nutella and crushed sweets. If you add the Crunchie too soon, the honeycomb will start to melt and become soggy on the muffin, not what you want.
Love chocolate? Why not check out my Chocolate gift ideas – EmmaBakes selection box for some ideas.
Emma Bakes, Christmas gift box – give someone a cosy night in this festive season with our chocolate gift experience
Do you sometimes feel a little stumped about what to get people for Christmas? I am someone that loves buying presents for people but I can still find myself stumped for new inspiration sometimes, particularly for friends or family that seem to have everything or …