Last weekend I made chocolate peanut butter first, and then wondered what I was going to do with it. (Tip: it's a tasty replacement filling for Nutter Butter cookies!)
The answer has been a bite here and a bite there, as a tasty snack. So far I haven't needed a plan to make quite a dent in it. It's tastier stored on the kitchen counter (where it reminds to have a sample as I pass by) than solid cold from the refrigerator.
Now that I know just how remarkably easy it is, I think I might start making my own peanut butter too, and I'm really tempted by the idea of using honey-roasted peanuts instead of regular roasted peanuts. Protip: wear hearing protection while the food processor is grinding your (chocolate) peanut butter.
After my kids went sledding this morning, I decided we should thaw out with hot chocolate, and I had a recipe to test. I made the "master recipe" with Ghirardelli chocolate chips and Ghirardelli cocoa. We added mini marshmallows (but none of the other suggestions - too far from the desired classic), and everyone enjoyed!
Ah, tasty times!
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