CHOCOLATE NUT BUTTER
- Servings: 2/3 c.
- 1 (4 oz.) bar sweet baking chocolate, coarsely broken
- 1/3 c. smooth peanut butter
In top of double boiler, over hot, not simmering, water, melt chocolate. Remove pan from heat and stir in peanut butter. Let stand at room temp. or cover and refrigerate 'til slightly firm.
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Author: from 'Simply Scones' by Leslie Werner & Barbara Albright