Recently, I was extremely pleased with myself when I made homemade cinnamon baking chips; little explosions of cinnamony-deliciousness.

Encouraged by the cinnamon chip success, even more recently, I made these peanut butter chips. Since I’m all about DIY in the world of culinary experiences, I thought that these little baking chips would be a fun and cost-effective endeavour. Why spend $3.50 on a bag of generic pb chips when you can make your own for 25 cents? Oh, and it’s hard to overlook the fact that they are just so darned cute.

I found a quick note on how to make peanut butter chips at the end of a muffin recipe that had caught my eye. I immediately popped up off the couch and bee-lined to the kitchen to give ’em a whirl.

They are sort of rustic looking and, much like snowflakes, they all take on their own unique form, but that’s part of the fun. I mixed up the ingredients, scooped the mixture into a ziploc bag, cut a small hole at the corner, and piped out these adorable little chips. I piped them directly onto parchment paper (waxed would also work well), threw them into the freezer to let them set up, and then kept them in an airtight container in the freezer until I was ready to use them. If you leave them at room temperature, they’ll become too soft; they need to stay frozen until the last possible moment.

These are delicious when mixed into chocolate brownies, when exchanged for the raspberries in this chocolate oatmeal, in peanut butter muffins,…endless possibilities.

Although they are far from being as perfect as commercial baking chips, it is these very imperfections that make them such a delight.

Peanut Butter Chips

Adapted from Top with Cinnamon

Ingredients

2 Tbsp peanut butter
3-4 tsp powdered sugar
1 tsp-1Tbsp milk
1/2 tsp vanilla

Directions

1. Mix all of the ingredients in a small bowl, starting with only 1 tsp milk. Stir until well combined. Add more milk, 1 tsp at a time, until your mixture has reached a smooth consistency.
2. Scoop your mixture into a ziploc (with a small hole cut in the corner) or a piping bag outfitted with a small round tip.
3. Pipe little chips onto parchment or waxed paper and place in the freezer until firm.
4. Transfer into an airtight container and store in the freezer until the very moment that you are ready to use them.

I found myself eating little handfuls of these, straight from the freezer…apparently, that’s the type of person that I have become…

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