Ok everyone, get your stretchy pants on. You know how there are a bazillion food holidays? Well, today, March 25th, is one of the best ones evaaaaaah: Chocolate Peanut Butter Day! To properly celebrate this illustrious occasion, I’m honoured to be a part of an incredible food blogging party, hosted by two fabulous ladies: Carla of Chocolate Moosey and Miriam of Overtime Cook. I’m joined by 30 other bloggers and we’re sharing an amazing, tantalizing, sugary list of chocolate peanut butter recipes. I’m getting a sugar high just by reading the titles!
To check out all of the deliciousness, follow the hashtag #chocPBday on social media and join us with your favorite chocolate and peanut butter recipes. We also have a Pinterest board (click here!) packed full of drool worthy recipes that you won’t want to miss.
Most exciting of all? We’re teaming up with some of our favourite brands, OXO, King Arthur Flour, and Peanut Butter & Co. to bring you three fabulous prize packs. Details are at the bottom of this post.
So, what did I bring to this virtual dessert table? I love cinnamon rolls. Like, really really really love them. So why not stuff them full of chocolate chips and peanut butter chips and then slather them with a peanut butter topping?
CHOCOLATE PEANUT BUTTER CINNAMON ROLLS
DOUGH (adapted from My Life In Food)
1 cup milk
2 1/2 tsp active dry yeast
1/4 cup sugar
4 tbsp unsalted butter, melted, plus more for greasing the bowl
1 large egg yolk
2 tsp vanilla extract
2 3/4 cups all purpose flour (plus more if needed)
3/4 tsp salt
Warm the milk in a saucepan over low heat until it reaches 110 degrees (or is warm to the touch. You don’t want it hot or it will kill the yeast). Remove from the heat (allow to cool if too hot) and sprinkle the yeast and 1/4 teaspoon of the sugar over top of the milk. Don’t stir. Set aside until it looks foamy (this will take about 5 minutes). Whisk in the melted butter, egg yolk and vanilla.
Whisk the flour, the rest of the sugar, and the salt in the bowl of a stand mixture. Make a well in the centre and pour in the yeast mixture. On low speed, mix with a dough hook until thick and slightly sticky. Knead on medium speed until the dough gathers around the hook (about 5 minutes). If your dough is too sticky, add up to two more tablespoons of flour. The dough should pull away from the sides of the bowl.
Remove the dough and shape it into a ball. Butter a bowl and place the dough into the bowl, turning the ball of dough to coat it in the butter. Cover with a cloth hand towel and let it rise until doubled, about an hour and 15 minutes.
12 tbsp unsalted butter, softened
1/2 cup packed brown sugar
1/4 cup granulated sugar
3 tbsp cinnamon
at least 1 cup chocolate chips
at least 1 cup peanut butter chips
To make the filling, mix all of the ingredients in a bowl until it forms a paste.
On a lightly floured surface, roll the dough into a 12 by 14 inch rectangle. Spread the filling all over the dough, leaving a 1/2 inch border on one of the long ends. I didn’t specify an exact amount of chocolate or peanut butter chips because you can use as much or as little as you want (I recommend erring on the side of too much). I used at least one cup of each and made sure to cover the entire rectangle with both types of chips. Roll the dough away from you into a tight tube. With a sharp knife, cut eight equal-size buns.
Butter a 9 by 13 inch baking pan (I used a 9 inch round cake pan). Place the buns cut side down in the pan, leaving space between each. At this point, you can either: 1) cover the pan with a cloth towel and allow the buns to rise until doubled at room temperature (40 minutes to an hour) or 2) cover the pan with plastic wrap and immediately place it in the refrigerator overnight to bake the next morning. I refrigerated my dough overnight (about 14 hours). In the morning, I took the pan out of the fridge and left it on the counter for about 20 minutes before baking.
Preheat the oven to 325 degrees C. Bake the buns until golden for approximately 35 minutes. Allow to cool in the pan for 15 minutes.
PEANUT BUTTER TOPPING
1/4 cup heavy or whipping cream
1/4 cup peanut butter (or more according to taste)
3 tbsp icing sugar (or more according to taste)
1/2 tsp salt
I totally winged the peanut butter topping and it tasted amazing! Place the whipping cream and peanut butter in a bowl and whip it with a whisk until combined. Add the icing sugar and salt and whisk until fully incorporated. The mixture should look a bit thick and fluffy. Taste it and add more sugar/peanut butter as desired. This makes about one cup of topping. I stored it in the fridge and only slathered it onto the cinnamon rolls before eating.
I did a very bad thing. I ate the ENTIRE pan of cinnamon rolls by myself. I couldn’t help it. I didn’t have the heart to share these bad boys. The dough of the rolls is so soft and tender, and the filling becomes supremely gooey with all the butter, sugar-cinnamon, chocolate chips and peanut butter chips. I stored these at room temperature and after the second day, they became fairly dry. Just reheat in the microwave before eating and they’re good as new.
Remember I mentioned the 30 other amazing bloggers I’ve teamed up with today? Make sure you check out all of their blogs for more peanut butter chocolate deliciousness!
- Peanut Butter Chocolate Mousse Parfait by Hip Foodie Mom
- Dark Peanut Butter Chocolate Chip Sandwich Cookies by Mind Over Batter
- Chocolate & Peanut Butter Crumb Parfait by Hungry Couple
- Chocolate Peanut Butter Pretzel Doughnuts by It’s Yummi!
- Flourless Peanut Butter Cup Swirl Brownies by Cupcakes & Kale Chips
- Buckeye Cheesecake Bars by Chocolate Moosey
- Peanut Butter & Chocolate Scones by All Day I Dream About Food
- Chocolate Chip Peanut Butter Jam Bars by Poet in the Pantry
- Crunchy Chocolate Peanut Butter Balls by Cindy’s Recipes and Writings
- Chocolate & Peanut Butter Cannolis by Souffle Bombay
- 4 Layer Chocolate Brownie Cake with Peanut Butter Frosting by Neighborfood
- Mini Chocolate Caramel Peanut Butter Cheesecakes by The Spiffy Cookie
- Peanut Butter Nanaimo Bars by Crumb: A Food Blog
- Chocolate Stuffed Peanut Butter Cookies by Jen’s Favorite Cookies
- Chocolate Peanut Butter Brownies by In The Kitchen With KP
- Peanut Butter & Chocolate Thumbprint Cookies by The Cooking Actress
- Chocolate Peanut Butter Trifle by Kelli’s Kitchen
- Dark Chocolate Peanut Butter Ice Cream by Kelly Bakes
- Peanut Butter Chocolate Biscotti by Lauren Kelly Nutrition
- Chunky Peanut Butter Stuffed Brownies by Snappy Gourmet
- Chocolate Peanut Butter Caramel Bars by That Skinny Chick Can Bake
- Peanut Butter Bundt Cake with Chocolate Cheesecake Filling by Overtime Cook
- Chocolate Peanut Butter Cinnamon Rolls by Gotta Get Baked
- Peanut Butter Chocolate Chip Quick Bread by Magnolia Days
- Peanut Butter Chocolate Chip Ice Cream by Kudos Kitchen By Renee
- Peanut Butter and Chocolate Chips Bars by Roxana’s Home Baking
- Chocolate-Covered Peanut Butter Blondies by What Smell’s So Good
- Chocolate Peanut Butter Earthquake Cake by I Wash You Dry
- Dark Chocolate Peanut Butter Squares by Food Lust People Love
- Dark Chocolate Peanut Butter Mousse Cups by The Girl In The Little Red Kitchen
- Skinny Chocolate Peanut Butter Krispie Cheesecake Bars by Food Faith Fitness
I saved the best for last, because I know y’all love winning free amazing stuff!
Three lucky winners will win one of the following:
Prize Pack #1: OXO Baking Tool Set: One 3-in-1 Egg Separator, One Bent Icing Knife, One Brownie Spatula, One Cake Tester, One Cookie Spatula, One Cupcake Icing Knife, One Cupcake Corer, One Egg Beater, One Stainless Steel Measuring Cups, One Stainless Steel Measuring Spoons, One Medium Cookie Scoop
Prize Pack #2: King Arthur Flour ingredients: One bag of all-purpose flour, one package of Guittard bittersweet chocolate disks, and one bottle of pure vanilla extract
Prize Pack #3: Peanut Butter and Co. package including: one Dark Chocolate Dreams 6-pack, One Variety 6-pack, and One 31 Days of Dark Chocolate Dreams cookbook
Contest rules: This giveaway is open to US residents only (sorry to my fellow Canadian peeps!) and will be picked from random draw. Giveaway ends Monday March 31 at 11:59 PM. The winners will be notified via email and have 24 hours to respond. If not, the prize is forfeited and another winner will be chosen.
Unfortunately, due to the fact that I’m still using a free WordPress blog (I’ve got big plans for going self-hosted this year) I’m not able to include the Rafflecopter giveaway link here. Just click on the link for any one of my fellow bloggers and you can enter there.
I want to extend a huge thank you to our generous sponsors! Be sure to follow them on social media:
Disclaimer: OXO, King Arthur Flour and Peanut Butter & Co. are providing the prizes free of charge. I was not compensated in any way for my participation in this event. All opinions stated are my own.