I decided to enter in The Great Peanut Butter Exhibition recipe contest. The decision was simple. I love peanut butter and the prize is really nice! Peanut Butter & Co makes some of the best peanut butter I’ve tasted and winning six jars would be amazing! In order to win I had to come up with a fabulous recipe where peanut butter has been heated through somehow or by adding some extra heated spice! I thought about it, I dreamed about it and I finally came up with a recipe that was somewhat healthy, exciting and would be delicious. Cinna- Peanut Butter Fondue. The peanut butter is melted in a mixture of coconut milk, maple syrup, brown sugar and peanut butter chips. I spiced it up by adding cinnamon and a little salt to bring out the peanut butter flavor.
The best part was tasting the fondue with all the different dippers like pretzel rods, green apples, bananas, marshmallows and honey graham crackers. I then decided to test it out on top of homemade vanilla ice cream as well and it was over the top delicious! Each dipper brought out the fondue to a whole new level. My favorite was using the pretzel because the crunch and salt went well with the sweet cinnamon and creamy peanut butter. This is a great snack to enjoy with the kids after school or make it into a fondue party!
Cinna- Peanut Butter Fondue By Fallon Ingredients
1/4 cup coconut milk (any milk of choice)
1/2 cup creamy peanut butter
1/2 cup peanut butter chips
1/4 cup light brown sugar, packed lightly
1/4 cup pure maple syrup
3/4 tsp vanilla extract
1 tsp ground cinnamon
Dash of salt
Dippers: green apples, bananas, marshmallows, pretzel rods, honey graham crackers, dark chocolate squares, brownies, chocolate chip cookies, snickerdoodle cookies, cheese cake bites etc.
Directions In a heavy saucepan, cook and stir over a medium-low heat, coconut milk, peanut butter, peanut butter chips, brown sugar, maple syrup and vanilla extract. Stir until everything melts and becomes smooth. Add in salt and cinnamon; continue to stir. After 6-7 minutes and mixture is completely smooth and creamy, transfer to a fondue pot or miniature ramekins. 7-8 servings (2-3 tablespoons each)
This is when it got dangerous AKA topping for vanilla ice cream!
I can’t wait to see all the other fabulous recipes and what competition I’ll be up against! Wish me luck!!!