Let’s Make Chocolate Peanut Butter Pieces
You know those recipes that call for chopped Reese’s Cups? Well, now you can make your own? These chocolate peanut butter pieces are perfect for icing toppings, cake/fudge add-ins, filling or to just snack on!
The Peanut Butter Buckeye’s Cousin
The ingredients are very similar to our Peanut Butter Buckeyes. You will need melting chocolate, peanut butter, butter, lemon juice and powdered sugar. The other key items that you will need are 1) a 9 x 13 baking sheet and 2) parchment paper.
And Almost Like Bark
If you have made any type of chocolate bark, you are going to find this process very similar. However, you will want the layers of chocolate to be thin. Think of the pieces as two very thin layers of bark with a peanut butter center middle.
Step 1: Make the Center Mixture
Following the recipe below, make a batch of the peanut butter center. The trick to the center mixture is that it needs to be spreadable and soft. If the mixture is too thick, you will not be able to get it evenly distributed over the chocolate. But, you also don’t want the mixture too thin. The centers need to be thicker than peanut butter but not as thick as a truffle.
Step 2: Melt the Chocolate
For the next step, you will need to prep your 9 x 13 sheet pan. Make sure that you line the entire bottom of the pan.
After you have melted your chocolate (30 second intervals for about 1 ½ minutes), pour ½ of the melted chocolate onto the parchment lined 9 x 13 pan. Evenly spread the chocolate over the bottom of the pan. You will now want to place this layer in the freezer until the chocolate has completely set up.
Step 3: Assemble the Chocolate Peanut Butter Pieces
Once your chocolate “sheet” has completely cooled removed from the freezer. Take the center mixture and spread across the chocolate “sheet”. Again, you will want to get the center mixture spread as evenly as you can. Sometimes I use my hands to press the mixture onto the sheet. Pour the remaining melted chocolate over the center mixture and spread evenly. Freeze the chocolate peanut butter sheets for at least 10 minutes.
Step 4: Chop, Break, Chop
This is my favorite part of the process! Remove the chocolate peanut butter sheet from the freezer and break into pieces. I like to put the “sheet” on a marble cutting board and use the bench scraper to chop. If you needed bigger “pieces” then break them by hand.
Now Top Those Baked Goods!
This recipe makes about 2 cups of broken pieces. You can store the pieces at room temperature, in the refrigerator or freezer for up to 6 months.
I use this recipe in the Peanut Butter Pie, Chocolate Peanut Butter Cake, White Chocolate Peanut Butter Cake, Peanut Butter fudge and more. You can also use the pieces as topping on cupcakes and in ice cream.
Any Other Variations?
- Don’t like Dark Chocolate? Try using white chocolate melting wafers to make the sheets. You can also swirl the chocolates together and make a combo white and dark chocolate.
- Not a peanut butter fan? You can substitute Nutella or Cookie butter for the peanut butter.
I think you will find these chocolate peanut butter pieces a fantastic addition to your baked goods and desserts.
Don’t forget, no flour was used in this recipe! Chocolate Peanut Butter pieces are gluten free.
Let’s Bake, Cake and Cookie!
Chocolate Peanut Butter PiecesPrint Recipe
- ½ cup of peanut butter
- ½ cup of butter, softened at room temperature
- 2 to 2 ½ cups of sifted powdered sugar
- 1 teaspoon of lemon juice
- 2 tablespoons of milk (optional)
- 1 pound of melting chocolate
- 9 x 13 sheet pan
- Parchment paper
Mix peanut butter, butter and lemon juice until well blended.
Sift the powdered sugar and add to the above mixture. Add just enough powdered sugars to reach a consistency that is spreadable. If the mixture begins to get too thick, add a little of the milk.
Set “center” mixture aside to prep the chocolate.
Melt the melting chocolate in microwave, 30 seconds at a time, until melted.
Line a 9 x 13 sheet pan with parchment.
Pour ½ of the chocolate and spread evenly over the parchment paper. Make sure you get the chocolate spread evenly. Let the chocolate set up and then put in the freezer for 5 minutes.
Spread the “center” mixture over the cooled and hardened chocolate.
Pour the remainder of the melted chocolate on top of the Peanut Butter centers. Let cool and harden.
Put in the freezer for 5 minutes.
Break the sheet of Peanut Butter pieces in to small pieces.
Store in sealed container. Refrigerate if needed.
White Chocolate Melting Chocolate can be substituted for the chocolate for white chocolate pieces. Nutella or Cookie butter can be substituted for the peanut butter.
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