This is the second recipe I created for Project PB&J – a blogger cooking contest in celebration of National Peanut Butter & Jelly Day.
When I made my creamy peanut butter for the fluffernutters I decided to make some chocolate peanut butter as well. Why not?
There are so many delicious uses for chocolate peanut butter. You can eat it straight up, on toast, in a smoothie, in cookies, or ice cream.
Layer the creme brûlée with your favorite jam. Don’t be afraid to put more than you might think necessary. The tartness from the jam does a lot for the creme brûlée.
This recipe lends itself well to adaptations. Use any nut butter and jam or marmalade you have on hand.