What’s your favorite combination of foods and/or flavors? The possibilities are endless: fruit and cheese, lemon and blueberry, sea salt and caramel, ketchup and anything…
One duo that gets me every time is chocolate peanut butter. Reese’s Cups, am I right? But that’s when I have a Treat Yo Self day (any Parks and Rec fans out there?).
Rather than having two cups of that Hershey’s chocolate delight more often than I’d like to admit, I decided to put together a less-processed treat. Say “hello” to my little friend:Today’s Foodie Friday theme is “Choctober”, I was inspired to create a “better” (not necessarily “healthier”, but I guess you could argue that) chocolate bar – one that had less added sugar than a regular, store-bought bar.
One of Ray’s and my post-dinner treats (besides this banana “ice cream”) is a piece – okay, two – of dark chocolate from Trader Joe’s. Why not step up the chocolate game and add in a couple other ingredients? Bonus: staying away from insane amounts of added sugar by using natural peanut butter and unsweetened shredded coconut.
Similar to last week’s recipe for slow cooker apple butter, this one is crazy-easy. With just three ingredients and a little time to chill, you’ve got yourself a portable treat that has less sugar than a regular candy bar.
My favorite part, besides the peanut butter? Toasted coconut: a nuttier, more fragrant addition. Stirred in a pan over heat, these unsweetened coconut pieces will bring your chocolate bar to life!
- 1, 10-oz package semi-sweet chocolate chunks
- 1/4 cup unsweetened shredded coconut
- 1/3 cup peanut butter, or other nut butter
- Toast shredded coconut in a small pan over medium heat. Stir constantly until coconut is toasted a slightly golden yellow color and smells fragrant. Don’t walk away – it will toast quickly once heated through!
- Remove from heat and set aside.
- In a double boiler, melt semi-sweet chocolate chunks over low heat. Stir frequently with a spatula until smooth and no lumps remain.
- While chocolate is melting, heat peanut butter in microwave until slightly melted and smooth.
- In a square baking pan lined with parchment paper, pour melted chocolate and spread evenly with a knife. Carefully spoon a little bit of peanut butter at a time, swirling gently with knife.
- Sprinkle coconut generously over chocolate and peanut butter mixture.
- Place pan in refrigerator until hardened, or for at least 1-2 hours.
- Cut or break apart as desired. Bars can be stored in a container in the fridge.
- Tell me your favorite food/flavor combo…
- Do you enjoy a post-dinner “treat” (or TREAT)?
- Chocolate candy bars at room temperature or chilled?
- What are you up to this weekend?