PB+J Chocolate Chip Cookie Skillet!
Bars and cookies, Desserts
This is just everything happy in a delicious cookie skillet! We threw it together with what we had one night, and we’ve made it 45927 times since! I use the…
Coming to America 6 years ago I discovered a number of foods I’d never seen before. Some of them I’m happy to remain a stranger to but one of them was the famous Reese’s peanut butter cup. Peanut butter is not a staple in England the way it is in America and in our house it was a savoury thing, my mother eats it on toast with Marmite, yes, Marmite. The idea of eating it coated in chocolate was not one that got me excited. However, 6 years on, with the discovery of a whole new nut butter world and now loving the idea of chocolate deliciously wrapping it up, I’ve been wanting to try this for a while! It’s taken a few attempts with various problems but this worked! After making them and feeding them to my hubby I discovered that (thanks to a peanut allergy) before today he’d never eaten any kind of nut butter cup! I’m glad we set things straight for him. He might be hooked.
For the chocolate part:
4.5oz coconut butter (I make my own and use it fresh but if it’s solid melt it slowly over a very low heat)
Mix all three together well! Simple 🙂 I like to do it next to the oven if it’s on or next to a gas ring to keep it warm and soft without directly heating it, if the room is warm though it works without.
For the filling:
The chocolate needs more precise measuring so I’ve done it in ounces but I eyed this part as it doesn’t matter as much, so it’s in cup measurements.
1/4 cup coconut butter
1/4 cups cashew butter (or any other but I had some cashew just made)
2 tbsp raw honey
1/2 tsp vanilla
A pinch of good salt
Mix the liquid coconut butter and the honey well and add in the vanilla, slowly add the nut butter mixing really well until it’s smooth. Set the mixture in the fridge for about 10 mins until you can shape it roughly. Make small balls like the ones below (that’s a tbsp measure to show size) and then set them in the freezer for 30 mins.
Place mini paper cases in a cupcake tin and fill them with just less than a tsp chocolate (enough to just cover the base) and press it down a little. Place one of the semi frozen nut butter balls on top and press it in well. Then top with enough chocolate to cover the filling and press it down if it needs. Place in the fridge to set solid and sprinkle a few pink salt crystals on top. Enjoy!
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