Serve this homemade chocolate peanut butter on your favorite bread, topped with sliced strawberries or raspberries. Or just spread some of this chocolate peanut butter on pear slices or apple slices.
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Prep Time: 5 minutes
Total Time: 5 minutes
Yield: 1-1/2 cups
- 2 cups roasted peanuts
- 1/4 cup dark chocolate chips (such as Ghirardelli 60% double chocolate chips)
- 1-2 Tbsp. canola oil (as needed)
- 1/2 cup dried sweet cherries or cherry-flavored dried cranberries (such as Craisins)
- Place the peanuts and chocolate chips in the work bowl of a food processor, fitted with the metal blade.
- Cover and process for 5-7 minutes until the mixture becomes smooth.
- Remove the lid of the food processor. Using a spoon -- never your fingers! -- taste the chocolate peanut butter. If it is the right consistency, you don't need to add any oil. If you want it smoother, replace the lid, turn the food processor back on, and drizzle in one tablespoon of the oil at a time until the peanut butter reaches the right consistency.
- Transfer the peanut butter to a bowl. Stir in the dried cherries. Spread on bread and top with your favorite jelly or sliced strawberries.
You can store this homemade chocolate peanut butter for several weeks in a tightly-covered container at room temperature.
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