We finally moved over the weekend! So while I am trying like crazy to unpack boxes before my in-laws get here this weekend, I have one more guest post for you! Another Erin :) Erin from The Spiffy Cookie is a great blogger, who is super supportive. She helped out with my bake sale, has done a couple bake sales of her own, and has helped me a couple times over email. She is a grad student working on her PhD in Biomedical Sciences. So, not only is she super smart, but she is very talented as well. Go tell her I said Hi after you check out this fun recipe.
Thanks so much Erin for having me today, it is such a pleasure to be here! I am also Erin, over on The Spiffy Cookie, and I have come to spread my love of peanut butter – something I know Erin can relate to.
After seeing Erin’s homemade peanut butter, I knew I had to pull out my food processor and make some for myself. But it didn’t end there. I could not resist adding some melted dark chocolate and dried banana chips into the mix. You can blame the dark chocolate peanut butter banana cookies I recently made. Because what’s better than a cookie with those three ingredients? Turning it into something spreadable.
Just imagine this spread over a warm, toasted English muffin. Or added to plain Greek yogurt. And while we’re at it, imagine eating it straight off the spoon. Yes please! You could also use semi-sweet or milk chocolate if you prefer those over dark chocolate. I bet white chocolate would taste delicious as well!
- 2 cups roasted unsalted peanuts
- ¼ cup dried banana chips
- ¼ cup dark chocolate, melted
- ½ tsp vanilla extract
- ¼ tsp salt
- Place peanuts in a food processor and grind until creamy, about 5 minutes, occasionally scraping down the sides. Add banana and grind again until creamy.
- Once creamy, blend in the chocolate, vanilla, and salt until combined. Store in an air-tight container.