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Chocolate Peanut Butter Bowls and Spoons

 

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There is really very little explanation needed for the gloriousness that is these chocolate Peanut Butter Bowls and Spoons. Just look at the photos. Make them. Remember them on your deathbed, when you consider the fulfilling, beautiful life that you lived.

 

Ingredients for Chocolate Peanut Butter Bowls and Spoons

3/4 cup graham cracker crumbs
1/2 cup peanut butter
1/4 cup of confectioners sugar

 

 

About 4 cups milk chocolate chips

 

This yields about 4 bowls, so increase if you want to also make spoons and/or more bowls.

 

Tools for Peanut Butter Bowls and Spoons

Silicone bowl molds

 

Silicone spoon molds

 

Plastic sandwich bags

 

Parchment paper

 

Rolling pin

 

I used Peter Pan simply ground peanut butter for my peanut butter filling.Why? There is enough sugar going into this recipe, and I find most peanut butter cup recipes to have a peanut butter filling that tastes far too sweet.

 

If there is an option to minimize bad food going into my body, then I would rather go with the Peter Pan Simply Ground. It has a recognizable ingredient list and no artificial flavors, colors or preservatives. Simply Ground also has zero trans fat per serving. It’s gluten free, cholesterol free and kosher certified.

Each serving of Simply Ground packs at least seven grams of protein. Boom.

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To begin making your chocolate and peanut butter bowls, add peanut butter, confectioners sugar, and graham cracker crumbs into a food processor. Blend until smooth. Scoop filling between two pieces of parchment paper and roll until thin and even. Place into fridge. You will keep the peanut butter filling in fridge right up until placing into silicone molds.

 

Melt chocolate in a double boiler. You do this by placing a heat safe bowl into a pot of water. The bowl should sit along the top of the pot, and the water should be in contact with the bottom of the bowl.  Set heat to low, and stir chocolate until smooth.

 

Spoon chocolate into a Ziploc bag and seal. Cut the tip and pipe enough to cover the bottoms of a silicone bowl mold, as well as the inside walls. Shake mold a little to spread chocolate out evenly.

 

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To finish constructing your chocolate peanut butter bowls, slice a strip of peanut butter filling and place it around the sides of bowls, against inside walls. Place another piece of pb filling on top of bowl base, and pinch all filling pieces together to seal.

 

Pipe chocolate along outside wall and shake mold a little. Pipe chocolate over top until completely covered.

 

Repeat steps for each bowl, then place in refrigerator. When ready to serve, remove from fridge. Peel out of molds and place on plates. Allow peanut butter chocolate bowls to sit in room to slightly warm temperature to soften. Even a couple of minutes outside in warm weather would work well.

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For the chocolate peanut butter spoons, you will repeat all steps. The only difference is that you will make a short teardrop shaped disc, with a long teardrop shape of peanut butter filling. Use both shapes to fill each spoon, then pipe the chocolate along the sides and on top of peanut butter filling.

 

You will also keep spoons in fridge right up until using, as they need to stay cold and hard. Unlike the chocolate peanut butter bowls that need to be very soft at room temperature.

 

That way, you can do this:
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Bow-chica-wow-wow

 

..and with the spoons nice and firm, you can do this:

 

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Yes.

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Here is a video to see how to make chocolate peanut butter bowls and spoons:

 

Peanut Butter Cup Bowls and Spoons
Author: 
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Edible chocolate and peanut butter bowls, as well as spoons. Enjoy dessert with dessert dishware and cutlery! Serve with ice cream, pudding, or brownies!
Ingredients
  • ¾ cup graham cracker crumbs
  • ½ cup peanut butter
  • ¼ cup of confectioners sugar
  • About 4 cups milk choc chips
Instructions
  1. Mix peanut butter filling ingredients together in a food processor. Blend until smooth. Scoop filling between two pieces of parchment paper and roll until thin and even. Place into fridge.
  2. Melt chocolate in a double boiler. Pour into a Ziploc bag and seal. Cut the tip and pipe enough to cover the bottoms of a silicone bowl mold, as well as the inside walls. Shake mold a little to spread chocolate out evenly.
  3. Cut a strip of peanut butter filling and place it around the sides of bowls, against inside walls. Place another piece of pb filling on top of bowl base, and pinch all filling pieces together to seal.
  4. Pipe chocolate along outside wall and shake mold a little. Pipe chocolate over top until completely covered.
  5. Repeat steps for each bowl, then place in refrigerator. When ready to serve, remove from fridge. Peel out of molds and place on plates. Allow peanut butter chocolate bowls to sit in room to slightly warm temperature to soften. Even a couple of minutes outside in warm weather would work well.
Nutrition Information
Serving size: 1 Calories: 200

 

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