Chocolate Peppermint PB

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This has got to be one of the MOST delicious creations I have made in my life, EVER! <– That includes my past unhealthy cooking as well as my new healthy dishes. Not only is it perfect for the holiday, it is certainly a staple in the kitchen while keeping it oh, so festive! The consistency is just right: the pb is super creamy while the chocolate is not overpowering + still hitting the spot with the crunchiness of the peppermint. I kind you not, Starbucks lattes + Dunkin Donut specials have NOTHING on this bad boy. I’m SO excited to share this with you. I didn’t even know this recipe could happen for us. It’s a big day for chefNia *. Are you ready for this? I am! Scroll on down + just thank me later.

Ingredients:

1 (10 oz) bag sugar free peppermint candies*
1 (26 oz) jar Smucker’s natural peanut butter creamy (no salt/sugar added)
1 bar 85% dark chocolate
2 tbsp raw agave nectar
1/2 tsp peppermint extract

Essentials:
7-8 (4 oz) mason jars + lids
Food processor

Optional:

Cellophane roll
Ribbon
Jingle bell or mini ornament

Instructions:

1. remove the oil from the top of the pb jar, place it in a small mason jar (you will use a little for this but the rest can be stored for cooking as it’s natural + not refined like store bought peanut oil)
2. unwrap all the peppermint candies + place in the food processor
3. pulse until almost completely ground up
4. transfer the ground peppermint to a mixing bowl
5. place the pb into the food processor with 1 cup of ground peppermint candies + the bar of dark chocolate (broken into chunks)
6. hit the on button + process until almost smooth
7. stop the food processor + push down with a spatula
8. close it up + start it again
9. as it processes, drizzle in 1-2 tbsp of the peanut oil along with your agave + peppermint extract
10. it should be at perfect consistency now
11. stop the processor
12. fill all your jars + sprinkle the top with some of the leftover ground peppermint candy
13. seal them well
14. use the labels that come with the jars + decorate them nicely
15. pack them up to give them as gifts for the holidays, I wrap them in cellophane sealed with a ribbon + a jingle bell or mini ornament
16. yes, eat the leftovers all to yourself with a big ol’ spoon, this was created with you in mind

Merry Christmas!

* Keep the rest of this in an air tight container for future uses or just use it to make my upcoming chocolate bark recipe.

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