There’s also the optional addition of olive oil and flaky salt.
you’ve got the option to watch the full videohere.
Then I ate the rest because we all deserve a little chef snack while we cook.
STEP 4: Spread the peanut butter onto the sliced strawberries in an even layer.
I have anextremelysmall kitchen and don’t own a microwave, so I opted to double-boil.
STEP 7: Once your chocolate is melted, spread it over the peanut butter layer.
This will take one to two hours, but ideally, leave it in overnight.
This was so, so simple to make truly, anyone could do it.
And the result is a delicious snack that’s like a PB&J meets a chocolate-covered strawberry.
And, of course, you might’t go wrong with peanut butter and chocolate.
This gets a solid 8.5/10 from me, but there are afewthings I’d do differently next time.
Also,the flaky salt was maybe not necessary, especially if you use salted peanut butter.
But that’s just my personal preference!
Well, ask and you shall receive, because I also made a bananacookie butter version.
The ingredients and method are similar, with just a few tweaks.
This time, we’re adding a secret ingredient: espresso powder.
I’m not talking about instant espresso, butveryfinely ground coffee.
Mix this in as your chocolate melts to amp up the chocolate flavor.
That’s it!
You’ll notice how much less of a mess I made by actually being patient and freezing overnight.
This was so.
In hindsight, I wish I had used a fun topping like crushed Biscoff cookies or some pretzels.
But there’s always next time, right?
(Especially since I already finished it.)
Mostly because it wreaks havoc on my sensitive teeth.
And don’t forget to follow@faithsfreshon socials for more easy recipes.
