For Chocolate Lovers Only by Stephanie Zonis: Chocolate-Peanut Butter Spread

Tips: This is a quick and easy treat for toast, apple slices, or graham crackers. I have used store-bought chips very successfully here. I prefer to use a peanut butter that is reduced in sugar and sodium content (Jif makes one, but other companies might, too), but you can use any smooth peanut butter for this recipe. Note that I have not tried making this with a reduced-fat peanut butter, nor have I used an all-natural peanut butter, the type that separates upon standing (I don’t think the latter would be a good idea for this).

Make sure you don’t skip the processing step; this isn’t nearly as good without it. Initially and for some hours after this is made, it is quite thin, but it hardens up within half a day or so to a good spreading consistency. A nice treat to ease those back-to-school blues or as part of a play tea.

6 ounces (1 cup) semisweet chocolate chips
6 ounces ( 1 cup) milk chocolate chips
3/4 cup warm water
1/3 cup smooth peanut butter

Method:
Combine all ingredients in medium microwaveable bowl. Microwave at 50% (medium) power for one minute, then stir thoroughly. Microwave for further short intervals (about 30 seconds) at 50% (medium) power until almost smooth. Stir until smooth and melted (mixture will be thin).

Pour mixture into workbowl of food processor fitted with steel blade. Process at high speed for three “bursts” of about ten seconds each, or just until mixture is smooth. Pour into heat-resistant container of at least 2-1/2 cup capacity. Cool completely before covering tightly (mixture will still be thin when cooled, but it will gradually thicken). Store at cool room temperature for up to two weeks.

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