People can be very passionate about food. So passionate, they will seek out like-minded cohorts to celebrate their favorites. Groups form and the next thing you know a declaration is made. One such group has declared March 25 as Chocolate Peanut Butter Day. Over 30 bloggers including myself came together for an event hosted by Carla of Chocolate Moosey and Miriam of Overtime Cook to share all sorts of chocolate peanut butter recipes. Join in the fun by following the hashtag #chocPBday on social media and share your recipes too. Follow our Pinterest board to find all the recipes in one place. We are also teaming up with OXO, King Arthur Flour, and Peanut Butter & Co. to bring you three fabulous prize packs. You will want to enter the giveaway below if you enjoy chocolate, peanut butter, and baking.
Peanut Butter Chocolate Chip Quick Bread is my contribution to the celebration. It took the kind help of the group, especially my friend Anita of Hungry Couple, to work out some the kinks in the recipe. I wasn’t pleased with the results of my first attempt. The biggest issues were the bottom, top, and butter dripping out of the pan. A minor issue was not enough peanut butter flavor. It all worked out with the second attempt by making a few changes.
What changed from the first attempt to the second? The bread has a candied peanut bottom that stuck to the pan. I almost ditched the layer until Anita recommended lining the pan with parchment. It worked like a charm. The top over-browned because of butter seeping up from the bottom. Covering the ends with foil in the last 20 minutes of baking helped that tremendously. The edges are still very brown however not almost burnt as with the first attempt.
The final two changes were also easy to make. Butter seeping up the sides was dripping out of the pan and onto the bottom of the oven. It began to smoke and that does not give a great flavor and it means cleaning the oven. This was solved by creating a valley in the center of the batter so the butter would run to the middle instead of out of the pan. I also placed the pan on a baking sheet to catch any stray drips. To increase the peanut butter flavor I eliminated the butter called for in the original recipe and used extra peanut butter in its place.
How is the Peanut Butter Chocolate Chip Bread? It is moist and has a slight chewy texture. You get a caramel, nut, and chocolate trio of flavors with every bite. The candied peanut bottom is a delight all of its own. Slice the bread and serve it for breakfast, afternoon snack, or anytime you have a peanut butter chocolate craving. And if you still have a craving check out Chocolate Peanut Butter Snack Cake, Tiger Butter, Peanut Butter Chocolate Chip Bars, and the recipes from the group below.
Peanut Butter Chocolate Chip Quick Bread
- 2 tablespoons unsalted butter melted
- 1 1/4 cups firmly packed light brown sugar divided
- 1/4 cup coarsely chopped cocktail peanuts
- 1 tablespoon water
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 large egg
- 1/4 cup creamy peanut butter
- 1 cup buttermilk at room temperature
- 3/4 cup chocolate chips
Preheat oven to 350 degrees F. Lightly grease a 9- X 5-inch loaf pan. Line the pan with parchment paper with a 2-inch overhang on two sides. Lightly grease the parchment paper.
Pour melted butter in the pan. Sprinkle 1/4 cup brown sugar and peanuts evenly over bottom of the pan. Sprinkle water over peanuts.
Whisk together flour, baking powder, baking soda, and salt in a medium bowl.
Beat egg in a large bowl for 1 minute using an electric mixer at medium speed. Add remaining 1 cup brown sugar and peanut butter and beat well.
Add buttermilk and beat until blended.
Add flour mixture and beat until moistened and just combined. Do not over-mix.
Stir in chocolate chips.
Spoon mixture into pan and use spoon to spread it so the sides are higher than the middle.
Place the pan on a baking sheet and bake for 40 minutes.
Check the bread to see if the edges are browning too quickly (butter that seeps up from the bottom of the pan may cause this to happen). If so, lay strips on foil on the ends of the bread (do not cover the middle).
Continue baking for 20 minutes, or until a toothpick or cake tester inserted in the center comes out clean.
Cool bread in the pan for 10 minutes.
Use the parchment paper to lift the bread out of the pan and place on a wire rack. Cool completely before slicing.
A recipe for Peanut Butter Chocolate Chip Quick Bread. It is a moist bread with caramel, peanut, and chocolate flavors plus a candied peanut bottom.
Recipe adapted from one in the Southern Living 1988 Annual Recipes cookbook (out of print).
It’s time to crank up the cravings! Here are the participants and recipes for Chocolate Peanut Butter Day:
- Peanut Butter Chocolate Mousse Parfait by Hip Foodie Mom
- Dark Peanut Butter Chocolate Chip Sandwich Cookies by Mind Over Batter
- Chocolate & Peanut Butter Crumb Parfait by Hungry Couple
- Chocolate Peanut Butter Pretzel Doughnuts by It’s Yummi!
- Flourless Peanut Butter Cup Swirl Brownies by Cupcakes & Kale Chips
- Buckeye Cheesecake Bars by Chocolate Moosey
- Peanut Butter & Chocolate Scones by All Day I Dream About Food
- Chocolate Chip Peanut Butter Jam Bars by Poet in the Pantry
- Crunchy Chocolate Peanut Butter Balls by Cindy’s Recipes and Writings
- Chocolate & Peanut Butter Cannolis by Souffle Bombay
- 4 Layer Chocolate Brownie Cake with Peanut Butter Frosting by Neighborfood
- Mini Chocolate Caramel Peanut Butter Cheesecakes by The Spiffy Cookie
- Peanut Butter Nanaimo Bars by Crumb: A Food Blog
- Chocolate Stuffed Peanut Butter Cookies by Jen’s Favorite Cookies
- Chocolate Peanut Butter Brownies by In The Kitchen With KP
- Peanut Butter & Chocolate Thumbprint Cookies by The Cooking Actress
- Chocolate Peanut Butter Trifle by Kelli’s Kitchen
- Dark Chocolate Peanut Butter Ice Cream by Kelly Bakes
- Peanut Butter Chocolate Biscotti by Lauren Kelly Nutrition
- Chunky Peanut Butter Stuffed Brownies by Snappy Gourmet
- Chocolate Peanut Butter Caramel Bars by That Skinny Chick Can Bake
- Peanut Butter Bundt Cake with Chocolate Cheesecake Filling by Overtime Cook
- Chocolate Peanut Butter Cinnamon Rolls by Gotta Get Baked
- Peanut Butter Chocolate Chip Quick Bread by Magnolia Days
- Peanut Butter Chocolate Chip Ice Cream by Kudos Kitchen By Renee
- Peanut Butter and Chocolate Chips Bars by Roxana’s Home Baking
- Chocolate-Covered Peanut Butter Blondies by What Smell’s So Good
- Chocolate Peanut Butter Earthquake Cake by I Wash You Dry
- Dark Chocolate Peanut Butter Squares by Food Lust People Love
- Dark Chocolate Peanut Butter Mousse Cups by The Girl In The Little Red Kitchen
- Skinny Chocolate Peanut Butter Krispie Cheesecake Bars by Food Faith Fitness
Three lucky winners will win one of the following:
- Prize Pack #1: OXO Baking Tool Set: One 3-in-1 Egg Separator, One Bent Icing Knife, One Brownie Spatula, One Cake Tester, One Cookie Spatula, One Cupcake Icing Knife, One Cupcake Corer, One Egg Beater, One Stainless Steel Measuring Cups, One Stainless Steel Measuring Spoons, One Medium Cookie Scoop
- Prize Pack #2: King Arthur Flour ingredients: One bag of all-purpose flour, one package of Guittard bittersweet chocolate disks, and one bottle of pure vanilla extract
- Prize Pack #3: Peanut Butter and Co. package including: one Dark Chocolate Dreams 6-pack, One Variety 6-pack, and One 31 Days of Dark Chocolate Dreams cookbook
This giveaway is open to US residents only and will be picked from random draw. Giveaway ends Monday March 31 at 11:59 PM Eastern Time. The winners will be notified via email and have 24 hours to respond. If not, the prize is forfeited and another winner will be chosen.
Big thanks to our sponsors for providing the giveaway items:
Disclosure: OXO, King Arthur Flour, and Peanut Butter and Co. are providing the prizes at no charge. I did not receive any compensation for participation in this event. All opinions are my own unless otherwise stated or contained within a guest post.
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