Tag Archives: chocolate

Peanut Butter Cup Chocolate Bark Recipe

Peanut Butter Chocolate Bark
Hey, you got your chocolate in my peanut butter! Remember those corny TV commercials set in a world where it was a normal occurrence when a person carrying a giant chocolate bar would run into someone eating from a jar of peanut butter? I’m pretty devoted to peanut butter, but I’ve never walked down the street or sat in a movie theater with a full jar of it. I do, however, love the combination of chocolate and peanut butter. This peanut butter cup chocolate bark recipe is proof of that.
Peanut Butter Cup Bark
The bark is made from a mixture of melted semisweet chocolate and creamy peanut butter. Best of all, it’s filled with peanut butter cup candies! A topping of salty cocktail peanuts adds a nutty crunch.
Peanut Butter Cup Bark

Peanut Butter Cup Chocolate Bark Recipe
4 full-size dark chocolate peanut butter cups (I used Justin’s)
1 package (12 ounces) semisweet chocolate chips
1 teaspoon virgin coconut oil
1/4 cup creamy peanut butter
1/3 cup salted cocktail peanuts, chopped

Line a baking sheet with parchment paper or waxed paper. Unwrap peanut butter cups and cut in quarters. Arrange cut-up peanut butter cups close together in a single layer on the parchment paper lined baking sheet.

Place chocolate chips in a medium microwave-safe bowl. Microwave on medium (50% power) about 1 1/2 to 2 1/2 minutes until the chocolate is nearly melted and can be stirred smooth, stirring every 30 seconds. (Be careful not to scorch chocolate.) Stir coconut oil into melted chocolate. Add peanut butter into melted chocolate mixture; stir until well mixed. Pour melted chocolate mixture evenly over peanut butter cups; spread gently to evenly distribute chocolate. Immediately sprinkle with peanuts; gently press into chocolate.

Refrigerate for 15 minutes or until chocolate is set. Cut chocolate bark into pieces.

Makes about 24 pieces

Tip: I used two (1.4 ounce) packages of Justin’s dark chocolate peanut butter cups. For even more peanut butter cup awesomeness, I just might add another package of peanut butter cups the next time I make the recipe. (That may have been the original plan before one of the packages went missing!)

More chocolate bark recipes:
Caramel Chocolate Bark
Chocolate Hazelnut Bark from Eating Clean Recipes
Peanut Butter Chocolate Swirl Bark from Two Peas and Their Pod
Peanut Butter Pretzel Bark from Delightful E Made

PB Chocolate Bark

Like what you see? Follow me on Instagram, Pinterest and Facebook for more recipes and cooking tips. You can also subscribe to Kingfield Kitchen by email.

Power Pumpkin Breakfast Cookies Recipe (vegan, gluten free)

Pumpkin Breakfast CookiesTiny bites, big power. That’s what you’ll get when you make these healthy pumpkin breakfast cookies.

To make the cookies, simply stir together pumpkin puree, virgin coconut oil, pure maple syrup and vanilla. Then mix in oats, almond meal, pumpkin pie spice and sea salt. Add dark chocolate, hemp seeds and cacao nibs and you’re ready to bake. The small batch recipe makes 14 mini cookies.

Power Pumpkin Breakfast Cookies Recipe (vegan, gluten free)
1/3 cup pure pumpkin puree (room temperature)
2 tablespoons virgin coconut oil, melted (liquid)
2 tablespoons pure maple syrup (room temperature)
1/8 teaspoon pure vanilla
2/3 cup gluten-free old fashioned rolled oats
1/3 cup almond meal (almond flour) or hazelnut meal
1/2 teaspoon pumpkin pie spice
1/8 teaspoon fine sea salt
2 heaping tablespoons dark chocolate chips (I use Enjoy Life)
1 tablespoon hemp seeds
1 tablespoon cacao nibs

Heat oven to 350 degrees F. Line a large baking sheet with parchment paper.

In a medium bowl stir together pumpkin, coconut oil, maple syrup and vanilla until well blended.

Add oats, almond meal, pumpkin pie spice and salt; mix well. Stir in chocolate chips, hemp seeds and cacao nibs.

Use a small cookie scoop or tablespoon measure to drop mounds of cookie dough onto parchment-lined baking sheet. Flatten and shape cookies with your fingers. (This helps the cookies bake more evenly because the cookies don’t spread during baking.)

Bake 15 to 18 minutes until bottoms are browned. (Ovens vary, so adjust bake time as needed. It’s better to slightly overbake than underbake these cookies.) Cool completely on baking sheet.

Makes 14 small (but mighty) cookies

Tips:
-For gluten free cookies, be sure to use oats that are gluten free. (Not all oats are gluten free.) Since products can change, be sure to read package labels to make sure all ingredients are gluten free.
-The dough isn’t as stiff as traditional wheat flour cookie dough, but it should be moist and hold together when you scoop, flatten and shape the dough on the baking sheet. If the dough appears too dry to hold together, try stirring in an additional tablespoon pumpkin.
-Be sure the pumpkin puree and maple syrup are at room temperature. If you use cold (from the fridge) ingredients, the melted (liquid) coconut oil may solidify and stick to the bowl rather than mix with the other ingredients. It’s important that the pumpkin, coconut oil and maple syrup are well blended.
-This recipe makes a small batch of cookies. Crave more? The recipe easily doubles.

More small batch cookie recipes:
Almond Flour Chocolate Banana Cookies
Oatmeal Chocolate Chip Cookies from Eating Clean Recipes
Applesauce Oatmeal Cookies from Eating Clean Recipes

Like what you see? Follow me on Instagram, Pinterest and Facebook for more recipes and cooking tips. You can also subscribe to Kingfield Kitchen by email.

Gluten Free Chocolate Zucchini Muffins Recipe

Gluten Free Zucchini MuffinsIt’s zucchini season! Since I had a small mountain of zucchini hanging out in my produce drawer, I decided to do some baking. The result was these healthfully indulgent double chocolate zucchini muffins.GF Chocolate Zucchini MuffinMade with gluten free oat flour, coconut oil, pure maple syrup, cocoa and dark chocolate chips, these gluten free chocolate zucchini muffins are super moist and have intense chocolate flavor.

Gluten Free Chocolate Zucchini Muffin Recipe
1 1/2 cups gluten free oat flour (I used Bob’s Red Mill)
1/3 cup natural cocoa powder
1 teaspoon baking powder
1/2 teaspoon fine sea salt or kosher salt
1/4 teaspoon baking soda
2 large eggs, lightly beaten
1/2 cup pure maple syrup
1/3 cup melted virgin coconut oil
1 cup finely shredded zucchini
1/2 teaspoon pure vanilla
1/2 cup gluten free dark chocolate chips (I used Enjoy Life)

Preheat oven to 350 degrees F. Line 12 regular size (2 1/2-inch) muffin cups with nonstick parchment paper muffin liners.

In a large bowl mix oat flour, cocoa powder, baking powder, salt and baking soda. Set aside.

In a medium bowl mix eggs, maple syrup, coconut oil, zucchini and vanilla until well blended. Add to oat flour mixture, stirring until well combined. Stir in chocolate chips. Divide batter among muffin cups.

Bake 18 to 22 minutes or until toothpick inserted in centers comes out clean. Ovens vary, so adjust bake time as needed. Cool in pan 10 minutes. Transfer to a wire cooling rack. These muffins can be served warm or completely cooled.

Makes 12 muffins

Tip: The muffins can be made gluten free by using oat flour that is gluten free such as Bob’s Red Mill. (Not all oat flour is gluten free.) Since products can change, be sure to read package labels to make sure all ingredients are gluten free.Oat Flour Chocolate Zucchini MuffinMore oat flour recipes:
Oat Flour Chocolate Chip Cookies
Oat Flour Peanut Butter Cookies
Oat Flour Oatmeal Chocolate Chip Cookies
Oat Flour Chocolate Banana Muffins

Almond Flour Chocolate Banana Cookies Recipe

Chocolate Banana CookiesOddly good. That’s the best way to describe these strange cookies made with just 4 ingredients- banana, coconut oil, almond flour and cocoa powder. They are moist and almost brownie-like, with the flavor of sweet banana and bitter cocoa. This small batch healthy cookie recipe makes just 7 small cookies. I make a batch when I’m craving something sweet, but don’t want dozens of cookies hanging around.Cocoa Banana CookiesI’ll be honest, these cookies are a bit ugly. They are dark and bumpy and irregular. Because of their less than perfect appearance I refer to them as Chocolate Lumps. (Actually, I think of these cookies as Lumpier Chocolate Lumps because they are a lumpier, bumpier version of a banana cookie recipe I posted on my Eating Clean Recipes blog. Check out the original chocolate banana cookies recipe post for lots of baking tips and ramblings.)Vegan Banana Cookies

Almond Flour Chocolate Banana Cookies Recipe (vegan, gluten free, paleo, grain free)
1/3 cup mashed ripe banana (1 small)
1 teaspoon virgin coconut oil
1/3 cup almond flour (almond meal)
2 tablespoons natural cocoa powder

Heat oven to 350 degrees F. Line a baking sheet with parchment paper.

In a small bowl combine mashed banana and coconut oil; stir well to mix. Add almond flour and cocoa powder and stir until well combined. The mixture may look dry at first, but the banana releases moisture when stirred and the cocoa powder gets hydrated.

Use a small cookie scoop or a tablespoon measure to drop the cookie dough mixture on the baking sheet. You should get about 7 mounds. Bake until the cookies look set and the chocolate aroma is intense. In my oven, this takes exactly 15 minutes. Ovens vary, so check a few minutes early. Cool completely on the cookie sheet. The cookies firm up after cooling.

Makes 7 small cookies
Chocolate Banana Cookie More banana cookies recipe ideas:
Oatmeal Chocolate Chip Cookies from Eating Clean Recipes
Almond Butter Chocolate Banana Cookies from Eating Clean Recipes