24 Peanut Butter Chocolate Treats

What’s better than chocolate? Chocolate and peanut butter.

24 Chocolate + Peanut Butter Treats

Seriously, it’s my favorite combo – and by blog shows it. Below, I’ve rounded up two dozen of my favorite chocolate and peanut butter treats that I’ve blogged so far.

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Chocolate Chili Black Beans

One of my favorite parts of #Choctoberfest is finding ways to eat chocolate for dinner. Yes, the cakes and cookies are awesome – but there’s something just delightful about getting in your chocolate before dessert.

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This year, I’ve cooked up the perfect side dish for your Tex-Mex night. These black beans are punched up with spices – and a nice dose of dark chocolate to make them creamy and rich.

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Welcome to #Choctoberfest 2019! + What You Can Win

Oh, hey there chocolate lovers and welcome to my favorite event of the year! I’m so excited to be participating in #Choctoberfest for the 4th year running. Get ready for a week of chocolate goodies around here!

Choctoberfest 2019 Featured Image

#Choctoberfest is an annual recipe-sharing event. I’m joining other food bloggers from around the world to create delicious chocolate recipes. This year, over 70 bloggers are joining together for a week full of chocolate cakes, pies, cookies, puddings, tarts, candies, and more. You can follow along by searching for the hashtag #Choctoberfest on Instagram, Pinterest, Facebook, and Twitter. Or, simply follow any of the participating bloggers listed below.

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Chocolate Banana Bread #Choctoberfest

Note: I received complimentary product for this post. All opinions are my own.

New, inventive recipes are always fun – but sometimes you just want a classic.  We love banana bread around here. Add in lots of chocolate, and you’ve got a treat that barely lasts 24 hours.

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It was also a great opportunity to showcase another favorite of ours – Barlean’s Butter Flavored Coconut Oil. Whether or not you’re a coconut oil fan, you should give this a try. It’s what converted me! It really does have a fabulous butter flavor – you won’t miss the real thing.

Lots of other chocolate goodness this way, too! —>

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Chocolate Banana Bread
(from Chelsea’s Messy Apron)
Makes 1 loaf

1/3 cup old fashioned oats
1 large egg + 1 egg yolk

1/2 cup vanilla Greek yogurt
1/2 cup coconut oil, measured melted and cooled slightly
1 teaspoon vanilla extract
3/4 cup white sugar
1 cup mashed bananas, approx. 2-3 bananas
1/2 tsp. salt
1 tsp. baking soda
1 cup white whole wheat flour or plain white
1/4 cup unsweetened cocoa powder
1/2 cup chocolate chips dark chocolate chips for healthier
1/4 cup miniature chocolate chips

Preheat the oven to 350 degrees F. Grease and flour a loaf pan.

Run the oats through a blender or food processor until the consistency of flour.

In a large bowl, whisk together the egg and yolk. Whisk in the yogurt and coconut oil. Whisk in the vanilla and sugar. Stir in the mashed banana.

To the same bowl, add the oat flour, salt, baking soda, flour, cocoa powder, and chocolate chips. Mix until just combined.

Transfer the batter to the prepared pan and bake for an hour, until a knife inserted comes out clean. Remove from the oven and let cool before removing from the pan.

Fresh Corn Salsa (5)

Whisky Chocolate Bacon Chili #Choctoberfest

Note: I received complimentary products for this post. All opinions are my own.

One of my favorite parts of #Choctoberfest is getting a chance to show how versatile chocolate can be. Everyone always jumps to cakes and brownies, but there’s so much more than that – how about some chocolate for dinner?

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This delicious chili uses a full bar of Forte chocolate but if you’re thinking “chocolate with meat? gross!”, you’ve got it all wrong. The chocolate isn’t going to be obvious when you dig in, but it add a great depth of flavor and an amazing smoothness to the chili.

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Forte’s motto is “Celebrate Life through Chocolate”, which I’m totally on board with. This chili is simple enough that you can celebrate any day.

Forte is offering a special deal during Choctoberfest – use code CHOCTOBERFEST2018 for buy 3 get 1 free chocolate bars.

And be sure to check out all the other chocolaty goodness being offered up today here: An InLinkz Link-up

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Whisky Chocolate Bacon Chili
(adapted from Wallflower Kitchen)
Serves 6

8 slices of bacon, chopped
2 lbs. ground beef
1 red onion, diced
2 red peppers, diced
1 28 oz. can diced tomatoes
4 garlic cloves, minced
4 Tbsp. chili powder
1/2 tsp. cayenne powder
1 tsp. paprika
1 Tbsp. cumin
1/4 cup whiskey
2 oz. dark chocolate (I used Forte 64% dark)
Green onions, chopped

In a large pot, crisp the chopped bacon over medium high heat. When cooked, remove the bacon to a bowl with a slotted spoon but leave the drippings. Add the ground beef and brown, breaking up the chunks as you go. When it’s about halfway cooked, add in the onion and peppers. Cook until the meat is no longer pink and the onion is soft.

Stir in the tomatoes, garlic, chili powder, cayenne, paprika and cumin. Bring to a boil. Stir in the whisky and half of the bacon. Reduce to low and simmer for an hour.

Stir in the dark chocolate until melted and evenly combined. Serve topped with chopped green onions and remaining bacon.

Fresh Corn Salsa (3)

Chocolate Witch’s Brew Cupcakes #Chocotoberfest

Note: I received complimentary product for this post. All opinions are my own.

Double, double toil and trouble,
Fire burn and cauldron bubble…

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What shall we add to the witch’s brew today? Essence of mummy? A pumpkin picked at midnight?

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These adorable cupcakes are reminiscent of a witch’s cauldron, so of course, there’s a magic potion inside – courtesy of Sprinkle Pop! I used two of their sprinkle mixes in these cupcakes and they were so, so perfect for getting the desired effect.

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I used the Lime Green Sprinkle Mix on top of the cupcakes to give the image of a bubbling cauldron. The cupcakes are stuffed with their Monster Mashup Sprinkle Mix. The kids had so much fun biting into the cupcakes to see what the witch had cooked up in her cauldron – ghosts, eyeballs, mummies, and pumpkins!

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These were a quick from-scratch batch of cupcakes and buttercream, but you could always use a boxed mix and icing if you’re more comfortable – the sprinkles are the real stars here!

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This is also the first recipe I’m sharing for this year’s #Choctoberfest – you can check out a TON of other chocolaty goodness from my fellow bloggers right here: An InLinkz Link-up

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Chocolate Witch’s Brew Cupcakes
(adapted from Sugar Spun Run and Wine and Glue)
Makes 12 cupcakes

For the cupcakes:
cup granulated sugar
1 cup all-purpose flour
6 Tbsp. unsweetened cocoa powder
1 tsp. baking powder
3/4 tsp. baking soda
1/2 tsp. salt
1/3 cup vegetable oil
1/2 cup milk
1 egg, lightly beaten
tsp vanilla extract
1/2 cup hot coffee

For the icing:
1/2
 cup unsalted butter at room temperature
5 cups powdered sugar
2 tsp. vanilla
1/4 cup milk
Green food coloring

Preheat the oven to 350 degrees F. Line a cupcake pan with liners. Set aside.

In a large bowl, whisk together the dry ingredients. Whisk in the oil and milk until combined. Add the egg and stir to combine. Add the vanilla and stir to combine. Add the coffee and stir until evenly combined – it will be quite thin.

Pour the batter into the prepared cupcake pan, filling each well 2/3 of the way.

Bake for 20-24 minutes, until a knife inserted  comes out clean.  Let cool in the pan for a few minutes, then transfer to a cooling rack to cool completely.

To make the buttercream, beat the butter until light and fluffy. Add the sugar 1 cup at a time and beat. Add in the vanilla, milk, and food coloring. Beat until fully incorporated.

After the cupcakes are cooled, use an apple corer or small knife to cut holes into the cupcakes. Fill the holes with sprinkles. Ice with the butter cream then dip each cupcake into the green sprinkles. Top with additional sprinkles if desired.

These are best served the same day.

Fresh Corn Salsa (4)

Welcome to #Choctoberfest 2018 with Imperial Sugar

Yay for  #Choctoberfest ! As a chocoholic, I look forward to this week all year and I’m so excited to be participating again this year!

From now until the end of the week, I am joining forces with over 100 other bloggers from around the world to post delicious chocolate recipes. Every day, #Choctoberfest bloggers will be celebrating all things chocolate – milk, dark, white, bittersweet, semi-sweet, and cocoa! I have some really fabulous things planned for this week, so stay tuned!

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We are starting with a #Choctoberfest prize pack from our generous sponsors. Scroll down to learn how you can enter to win. One lucky winner will receive the following:

  • A 100-Piece Cake Decorating Kit from our blog sponsors The PinterTest Kitchen. This set includes a cake turntable, piping bags, piping tips, flower nozzles, scapers, and more.
  • An Instant Pot and a 40-Pound Case of Granulated Sugar from our gold sponsor Imperial Sugar. Imperial Sugar provides high-quality sugar and sweetener products and over 100 years of time-tested recipes. Sweet things happen when people come together in the kitchen, and that’s why Imperial Sugar has been at the heart of family traditions and celebrations for generations.
  • Coconut Oil and Chocolate Silk Greens from our silver sponsor Barlean’s, your trusted source for chocolatey goodness superfood nutrition. Barlean’s has a commitment to staying ahead of the innovation curve in providing the absolute highest quality product.
  • A Chocolate Gift Pack from our silver sponsor Forte Chocolates. You’ll receive 12 of their most popular chocolate bars. With Forte Chocolates, you can celebrate life through chocolate. They also have a line of chocolate developed specifically to use in savory recipes.
  • A Chocolate Gift Pack from our silver sponsor Divine Chocolate. You’ll receive one of each of their baking bars, a white chocolate bar, and their top 5 everyday bars. Divine Chocolate is the only Fairtrade chocolate company in the world that is owned by cocoa farmers. Their baking bars are also a delicious vegan option.
  • A Selection of Sprinkles from our silver sponsor Sprinkle Pop. Sprinkle Pop’s bespoke sprinkle creations are one of a kind, just like you! At Sprinkle Pop, you can also order a custom sprinkle mix; there isn’t a sprinkle mix that you can dream up that they can’t create.

That’s a prize pack worth over $400! Open worldwide, except where prohibited. Must be 18+ to enter (21+ in some locations). See terms and conditions for more details.

To enter, simply follow our sponsors using the widget below. You can gain additional entries by following me and the other participating bloggers. A winner will be drawn on October 21, 2018 and contacted via email. Good luck!

a Rafflecopter giveaway

Don’t forget to come back to my blog for more chocolatey goodness between now and October 20.

Check out our participating bloggers:

The PinterTest Kitchen 2 Cookin Mamas 27th and Olive A Day in the Life on the Farm A Kitchen Hoor’s Adventures A Little Fish in the Kitchen addicted 2 recipes Amy’s Cooking Adventures An Affair from the Heart April GoLightly At the Table with R and R Baking Sense Blade & Barbell Blogghetti Body Rebooted Books n’ Cooks Bottom Left of the Mitten Canning and Cooking at Home Cheese Curd In Paradise Chef Sarah Elizabeth Cindy’s Recipes and Writings Coconut & Lime Cook With Renu Cook’s Hideout Cookaholic Wife Cookie Dough and Oven Mitt CopyKat.com Daily Dish Recipes Everyday Eileen Fairyburger Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice Family Around the Table Fix Me a Little Lunch Frankly Entertaining Frugal & Fit Get the Good Stuff! Growing Up Gabel Hardly A Goddess Hezzi-D’s Books and Cooks Home Sweet Homestead House of Nash Eats Intelligent Domestications jenniferbakes JoAnn’s Food Bites Join Us, Pull up a Chair Jolene’s Recipe Journal Jonesin’ For Taste Karen’s Kitchen Stories Kate’s Recipe Box Kelly Lynn’s Sweets and Treats LeMoine Family Kitchen Life on Food Life, Love, and Good Food Lisa’s Dinnertime Dish Little House Big Alaska Long Distance Baking Maria’s Mixing Bowl Moore or Less Cooking Must Love Home Norine’s Nest Our Good Life Our Sutton Place OVENTales Palatable Pastime Prettysweetblog Red Cottage Chronicles Restless Chipotle Reviews, Chews & How-Tos Sarah Cooks the Books Sarah’s Bake Studio Savory Moments Seasonal and Holiday Recipe Exchange Seasoned Sprinkles Seduction In The Kitchen Simple Family Crazy Life Simply Inspired Meals Snacks and Sips Soulfully Made Stephie The Happy Mom Sumptuous Spoonfuls Sweet Coralice Take Two Tapas Tampa Cake Girl That Recipe The Baking Fairy The Beard and The Baker The Food Hunter’s Guide to Cuisine The Gingered Whisk The Heritage Cook The Mad Scientist’s Kitchen The Olive Blogger The Pajama Chef The Redhead Baker The Saucy Fig The Spiffy Cookie The Weekday Gourmet This is How I Cook Trampling Rose Turnips 2 Tangerines Walking Fruitfully Wendy Polisi Wildflour’s Cottage Kitchen Zesty South Indian Kitchen

Chocolate Peanut Butter Chip Cookies #Choctoberfest

Note: I received complimentary products for this post. All opinions are my own.

One thing I love about #Choctoberfest is getting to know some new brands – like Davis Chocolates I showed off the amazing Cocktail Sticks on facebook last night, but they also sent these awesome (organic!) peanut butter baking chips  – and I knew they’d become cookies.

These cookies are so, so fabulous. They’re rich and chocolaty without being overly sweet – and then you bite into the pockets of chocolate chunks and peanut butter chips. It’s just seriously yum. I brought these to a meeting and as we were packing up at the end everyone was grabbing “just one more” – always the sign of a good cookie!

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Chocolate Peanut Butter Chip Cookies
(a Kate’s Recipe Box original)
Makes about 3 dozen 2″ cookies

2 cups all-purpose flour
2/3 cup cocoa powder
1 tsp. baking powder
1/4 tsp. salt
1 cup butter, softened
1 cup sugar
2/3 cup brown sugar
2 eggs
2 tsp. vanilla
1 1/2 cups peanut butter chips (I used Davis Chocolate Organic Peanut Butter Baking Chips)
1 cup chocolate chunks

In a bowl, whisk together the flour, cocoa powder, baking powder, and salt and set aside.

In a stand mixer, cream together the butter and sugars until light and fluffy – about 5 minutes. Mix in the eggs one at a time, then mix in the vanilla.  Add the dry ingredients, a little at a time, until just combined. Fold in peanut butter chips and chocolate chunks.

Drop by rounded tablespoons onto a baking sheet at bake at 350 degrees for 8-10 minutes. Remove from oven and then let cool for five minutes before transferring to a wire rack to cool completely.

You can see today’s other #Choctoberfest recipes here:

Roasted Sugar Chocolate Cake #Choctoberfest

Note: I received complimentary products for this post. All opinions are my own.

Imperial Sugar returned as the Choctoberfest Gold Sponsor this year – and if you follow me on Facebook, you’ve already seen the amazing package they sent. I’m not sure who was more excited about it – me or the kids. (PS – if you want to win your own year’s supply of sugar, check out their Scary Scramble Contest going on now!)

When I started planning recipes for this week, I asked Jake if there was anything special he wanted to make, and without hesitation he told me, “Chocolate cake”. So, it went out our list.

It was also a great excuse to try out roasting sugar. Have you heard of this technique? I’ve seen it on a few food sites and I was super intrigued – you cook the sugar for a few hours and it gives the sugar a caramel-like flavor but you can still use it like you would regular white sugar. The results in this cake were pretty amazing – it’s more or less a regular chocolate cake, but then you get this beautiful caramel flavor at the end of the bite. I can’t overstate how awesome that touch is!

Roasting the sugar was also the only part of the cake that Jake didn’t have a hand in. He was particularly excited about helping frost the cake – and overrode my plans of topping it off with dark chocolate curls in favor of  mini chocolate chips.

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I absolutely love how excited he was to see the end result – and hear again and again from friends and family we shared the cake with how awesome it was. Jake kept telling me, “I made that! I’m Baker Jake!” and they recreated the cake a million times over in his play kitchen. In the middle of a crazy week, it was such a good reminder to slow down and savor the moment. Thank you, Imperial Sugar, for helping create such a fun memory with my little guy!

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Roasted Sugar Chocolate Cake
(a Kate’s Recipe Box original)
Makes 1 9″ 3 layer cake

4 lbs. white sugar (I used Imperial brand Sugar)

3 cups of flour
1 1/4 cups unsweetened cocoa powder
1 Tbsp. baking soda
1 1/2 tsp. baking powder
1 1/2 tsp. salt
4 eggs
1 1/2 cups plain yogurt
2 cups water
1/2 cup vegetable oil
1 Tbsp. vanilla

1 1/2 cups butter, at room temperature
7 cups powdered sugar (I used Imperial brand Sugar)
1/2 cup cocoa powder
1/4 cup heavy cream
1 Tbsp. vanilla
Pinch of salt

Start by roasting the sugar. Pour 4 pounds of sugar into a glass or ceramic 9×13″ baking dish. Roast at 350 degrees for 2 hours, stirring well every 20 minutes. You want the sugar to start to turn a lightly browned color, but not to melt. Once done, cool completely and store in an airtight container.

To make the cake, whisk together flour, cocoa powder, baking powder, baking soda, salt, and 3 cups of the cooled roasted sugar. Add in the eggs, water, vegetable oil, and vanilla and mix until just combined.

Grease 3 9″ cake pans and divide cake batter evenly between pans. Bake at 350 degrees for 35 minutes. Let cake layers cool completely before assembling the cake.

To make the frosting, sift together the powdered sugar and cocoa powder. In the bowl of a stand mixer, cream the butter. Add the remaining ingredients and beat until smooth and fluffy.

Once the cake layers are cool, frost and decorate as desired.

See the rest of today’s #Choctoberfest recipes here:

Roasted Sugar Chocolate Cake

Mint Chocolate Mousse #Choctoberfest

Note: I received complimentary products for this post. All opinions are my own.

Choctoberfest is, by default, a pretty indulgent event. Barlean’s is a great, healthy spin on the chocolate theme so I’m always excited to work with them as a sponsor.

This recipe is a dessert – but it’s not one you’ll feel guilty indulging in. Once chilled, the texture of this mousse is perfectly fluffy. It gets it’s flavor from two Barlean’s products – and they also pack it with flaxseed oil, greens, and other good stuff. A total win-win – especially when you have chocolate-loving little ones.

This also can be easily adjusted to your taste – leave out the mint, go light on the mint, make it super minty – do what you love!

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Mint Chocolate Mousse
(a Kate’s Recipe Box original)
Serves 4

1 can coconut milk
1 Tbsp. Barlean’s Essential Woman Omega Swirl Chocolate Mint Flavor
1/4 cup Barlean’s Greens Powder Chocolate Silk Flavor
1 Tbsp. mini chocolate chips

In a stand mixer, whip together the coconut milk, Barlean’s Essential Woman Omega Swirl Chocolate Mint Flavor, and Barlean’s Greens Powder Chocolate Silk Flavor until light and fluffy. Pour into four small bowls or ramekins. Sprinkle with mini chocolate chips. Refrigerate for 4 hours before serving.

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See today’s other #Choctoberfest recipes here: