Individually, dark chocolate and peanut butter are two of my favorite foods. But when these powerhouses combine forces, you’ve got a rich, creamy and gourmet spread that is unlike anything else. However, a few words of wisdom: It does not work with everything. A toasted chocolate peanut butter and banana sandwich? Incredible. But, a simple peanut butter and jelly sandwich may or may not hit the taste buds correctly, it all depends on the jelly. For example, dark cherry preserves will complement fabulously while a grape jelly will clash. Second word of wisdom: Keep spoons away from the jar. This peanut butter is extra creamy and extra delicious, resistance is futile. Hungry yet?



1. Place chocolate in a microwave safe dish. Microwave on medium power for 45 seconds. Stir and continue to microwave on medium until melted, stirring every 10 seconds. When there are only a few chunks left, stir until it melts. Microwaving for too long will burn the chocolate.

2. Pour chocolate directly into peanut butter jar and stir until mixed. If you’re using a very dark chocolate, mix in a few pinches of sugar, to taste.

Here’s the finished product:

Filed in Gluten Free, Low Carb, PB Flavors, Peanut Butter, Vegetarian

22 Responses / Leave a comment »

  1. Nick says:

    I’m eating this right now in a peanut butter hot dog. It is incredible and extra creamy due to the chocolate, once again I highly recommend it!

  2. Ben says:

    Do you know how I could use cocoa powder instead of chocolate chips, but still make it smooth?

    • Nick says:

      That’s a good question, one that I’d been pondering myself. The problem is that cocoa powder is very dry and absorbs a lot of moisture. You would need to use a very runny peanut butter, such as Trader Joe’s creamy. The cocoa powder would thicken it quite a bit so maybe a half cocoa powder, half melted chocolate combo? Or you could use all cocoa powder along with a bit of sugar and a few drops of peanut oil (or canola) as needed to help thin it out. Let me know if you have any success!

    • Coco says:

      I I’ve used cocoa powder. I’m a huge peanut butter AND dark chocolate junkie!!! I make m own dark chocolate peanut butter by adding peanuts, cocoa powder and a bit of stevia to my small food processor. You can also add a touch of sea salt :)

    • CK20XX says:

      I think you can fix that just by adding some peanut oil to lube up the mixture. Most peanuts don’t have enough oil in them anyway to make a satisfactory sandwich spread with them, so you need to compensate with cooking oil. Peanut is preferred, obviously, but vegetable, canola, and sunflower oil work too.

      Trying adding a bit of cinnamon to the mixture too. Then it’ll taste like chocolate shortbread peanut butter.

  3. WOW! This is really fantastic And nice…but whats That little design In the chocolate? Looks good. And it looks so cute. But I am really embarrassed By that design. But it looks Cute still. But do you mean its going to be mixed with some dark chocolate?? Yes right????? looks good Anyway so! That is a really nice design in that chocolate Anyway

    • Nick says:

      Ahhh, I never noticed that design until you pointed it out. I think it’s just the lights above shining through the glass jar and forming a pattern.

  4. Hy everyone! Nick, Keep this up! Keep This Up This Is a really Nice Thing or food

  5. I bet milk chocolate would be great! There are already a few dark chocolate varieties and I think a less Cacao chocolate flavor could be nice

  6. Looks fabulous! great idea!

  7. Katrina says:

    Yum, Nick! And that would save a buck or two from buying the PB & Co ones!

  8. There can never be too many combinations of chocolate and peanut butter! Great addition to this marriage made in heaven!

  9. Shannon says:

    dreaming of this pb :)

  10. Classic combination! Love it.

  11. Jude says:

    This will be delicious on my steelcut oats and granola as well as apple slices, celery sticks, graham crackers and ice cream topping! Actually if you make your own ice cream, it would make a splendid ingredient. Thanks Nick.

  12. tim says:

    That looks awesome. Do you know how long this will last/keep?

  13. bill mccollin says:

    Can you make this for dipping caramels?

    • Nick says:

      Bill – you mean for the chocolate to harden around the caramel? If so, then no – this won’t harden into a shell. It will still be a spread, albeit a thicker one, when the chocolate “sets”.

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