MMM. Chocolate and peanut butter are one of my absolutely favorite combinations of flavors. From Reese’s Peanut Butter Cups to the Chocolate and Peanut Butter ice cream at Hodgen’s Pharmacy in Athens, GA, I love it all. Last night I had a craving for it, but also wanted a dessert to pair well with the dinner I was making. My cousin and her boyfriend came over for dinner, and I decided that I should make a dessert to complement the Thai food I was cooking.
Enter Chocolate and Peanut Butter Spring Rolls.
If I make them again, I will fry them. My cousin’s kinda anti fat, and so I baked them, but the shell left something to be desired.
Ingredients:
1 squares unsweetened chocolate
1 cup milk (I used unpasteurized goat’s milk)
5 tbsp. butter
2 tbsp. peanut butter (I used natural — no sugar added)
2 tbsp. brown sugar
pinch cinnamon
rice paper spring roll wrappers
Directions:
Heat a small saucepan with butter. Once butter is beginning to melt, chop chocolate and add. Continue to cook, stirring often. Add remaining ingredients, continuing to cook, stirring often, until everything has blended smooth. Remove from heat, and refrigerate, 20-30 minutes, or until fairly firm.
Get a large pan or bowl and fill it with warm water. Grease a cookie sheet– I used the liner from my toaster/convection oven. Carefully drop a wrapper in the water and leave until easily flexible. Remove to a plate, and drop approximately 2-3 tbsp. of filling. Roll up eggroll style and repeat. Lay in rows, seam side down, on baking sheet (if baking).
Cook on 350 approximately 20 minutes, or until wrappers are firm. Eat alone or with sauce. I offered a peanut butter, cayenne, and honey sauce, and a (she ducks head) peanut butter and marshmellow sauce.
If frying, I would say use coconut oil in a large skillet and fry until both sides are golden brown… I’ll do this next time.
Warming: This is a very rich treat, you’ll want to have something to balance it out– milk, water, etc.
