I’ve been a bit obsessed with peanut butter and chocolate. It’s like Jenny came and invaded my brain. Everything from ice cream to cookies to cupcakes. I want that silky peanut butter to stand up to good, strong chocolate and melt together to become something wonderful. So into the devil’s food batter went the peanut butter, baked into a cake in a jar and then topped and sprinkle with the chocolate chips. Perfectly portable for your spring picnic.
Portion: 8 servings
Cook time: 25 minutes
Prep time: 20 minutes
Calories: 564
Ingrediens:
- 2/3 cup flour
- 2 tbsp cocoa powder
- 3/4 tsp baking powder
- 4 oz dark chocolate
- 11 tbsp butter, cut in pieces
- 3/4 cup plus 2 tbsp sugar
- 3 eggs, room temperature
- 1 tsp vanilla extract
- 1/2 cup peanut butter
- 1/2 cup chocolate fudge
- 1/4 cup chocolate chips
- 8 mason jars
Directions:
1. Preheat at 350 degrees F.
2. Heat the 4 oz dark chocolate and butter in a double boiler over medium low heat. Stir frequently until chocolate is melted and ingredients are well combined. Remove from heat and allow to cool slightly.
3. In a large mixing bowl combine the flour, cocoa powder, baking powder and salt. Whisk together until the ingredients are well blended.
4. Add the eggs to the chocolate mixture one at a time, beating as you go. One the eggs are combined stir in the vanilla extract.
5. Fold the flour mixture into the chocolate mixture, being careful not to over mix.
6. Evenly distribute the batter across 8 mason jars.
7. Place the jars on a cookie sheet and bake at 350 degrees F for 20-25 minutes, until a toothpick comes out of the center clean.
8. Remove from the oven and allow to cool slightly.
9. Spoon out a hole in the center of each jar. Spoon in 1 tablespoon of peanut butter in each hole.
10. Top the jars with chocolate fudge and sprinkle with the chocolate chips.
Tip: Use diary free butter to make this recipe dairy free.
