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.
But I wanted something different. Creme brûlée. Yes. Perfect! And another good excuse to use my culinary torch 
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.
