You know by now that I am a little obsessed with Peanut Butter. This takes it to another level. I found a way of making peanut butter into a baking chip that melts in your mouth! This is a much-needed find.
The magic begins with peanut butter. We add powdered sugar and agave nectar for sweetness. To thin the mixture and to help it keep its “chip” shape and firm it up, we add melted coconut oil.
Next? The longer you freeze it, the better. Impatient minds will rejoice to learn that I tried it after 30 minutes, and although it was more likely to soften while cutting, it worked! It’s important to find a sheet that is very firm and can be cut into small chips.
These chips are not regular baking chips that contain additives and preservatives to keep them in their original shape when baking.
They will become softer during baking. The flavor is 100% there. You can be sure that I will soon release a recipe for cookies featuring these peanut buttery bad boys.
What’s the other difference? Please keep them in the freezer for a longer shelf life and to keep their shape.
You say, “Boo-hoo! That’s a bummer!” You get gluten-free, vegan baking chips made with four simple ingredients that are additive and preservative-free! It’s not a bad trade-off.
What can you use these chips for? You asked a good question.
CakesCookies
Quickbread
Muffins
Ice creams
Sundaes
Waffles
Pancakes
These will work for anything! Enjoy your time with friends!
Ingredients
- One cup of natural, salted, and creamy peanut butter (I like Trader Joe’s brand).
- Powdered sugar, 2 1/2 Tbsp
- Use 1 1/2 tablespoons of maple syrup or agave nectar (or honey if you’re not vegan).
- 1/3 cup coconut oil (melted)
Instructions
- Place a parchment sheet on a rectangular pan (as written in the original recipe // adjust if you are changing the batch size). Set aside.
- Add agave, powdered agave, and peanut butter to a bowl and mix.
- Mix until well combined. Pourable and thin, it should be.
- Spread the mixture with a spoon or spatula until it is uniformly thin. Try to keep it even. You don’t need it to be too thick anywhere.
- Put the frozen product in the freezer for at least 30 minutes but as long as overnight. The longer you let it set, the easier it is to break and cut.
- Use a pizza cutter or knife to cut it into chips once the dough is firm. Once cut, loosen it with a spatula or spoon to break it apart.
- The chips will begin to soften at this stage, especially if the kitchen is warm. These chips must be kept in the freezer.
- Store the chips in a Tupperware bag or container that is freezer-safe. Keep the chips in the freezer before adding them to a batter. If your batter is too hot (heated or cooked), the chips will melt. Add the chips only to dough that is at room temperature or preferably chilled.
- These baking chips will taste the same as store-bought baking chips, but they will melt more because they do not contain any additives or preservatives that will help them maintain their shape while baking. These are healthier and more natural than store-bought chips.
- The chips will keep for up to 1 month in the freezer. This recipe yields about 2 cups of chips.
