Crispy Chocolate Peanut Butter & Raspberry Bites

Dark chocolate, milk chocolate, peanut butter, raspberry jam and crispy rice!

Dark chocolate, milk chocolate, peanut butter, raspberry jam and crispy rice!

Happy Valentine’s Day!  And here’s a little sweet treat for you and your sweeties.  Crispy, chocolaty, bite size peanut butter and raspberry jam filled bites of blissful sweetness, need I say more? These are like a grown up version of chocolate peanut butter cups, meet crispy rice treats, but even better.   
chocolate, peanut butter and jam, oh my!

chocolate, peanut butter and jam, oh my!

Layers of good quality chocolate like Ghiradelli or Lindt, sandwiched with my favorite French raspberry jam from Bonne Mamman and topped with silky smooth milk chocolate mixed with crispy rice cereal (I actually use sprouted brown rice cereal, just because).  These treats are great for a crowd, loved by little ones and adults alike, but they also keep really well in the fridge, making them a perfect little everyday treat, just for you!

 

Layers of bittersweet chocolate, peanut butter, topped with raspberry jam

Layers of bittersweet chocolate, peanut butter, topped with raspberry jam

Crispy Chocolate, Peanut Butter and Raspberry Jam Bites

Crispy Chocolate, Peanut Butter and Raspberry Jam Bites

Crispy Chocolate Peanut Butter & Raspberry Bites

Author: Sweet Green Kitchen’s Jen Jones

Gluten free 

Makes about 30 pieces

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Ingredients:

1 1/2 cups Bittersweet Chocolate (60% cocoa)

¾ cup Natural unsweetened Peanut Butter

2 Tablespoons Honey

½ teaspoon vanilla

½ cup (8 Tablespoons) Raspberry Preserves

1 cup Milk Chocolate

1 ½ cups Crispy Rice Cereal (I use crispy sprouted brown rice cereal)

Coarse Himalayan Pink Salt or other flaky or coarse sea salt

Directions:

Line a 9×12” pan with parchment paper.

Set up a double boiler – fill a small pot with about 1-2 inches water. Place a medium bowl (glass or metal) over the pot, making sure that the bottom of the bowl does not touch the water.  Place the double boiler on the stove over low to medium heat until the water gets to a low simmer.

In the bowl of the double boiler – add the bittersweet chocolate and let it sit until it begins to melt, then gently stir it with a heat proof silicone spatula or wooden spoon until it becomes smooth and silky.  Carefully remove the bowl of melted chocolate from the pot, I like to put a towel under the bowl.

Pour the melted bittersweet chocolate over the parchment lined pan, spreading it to an even layer.  It does not have to come completely to the edges, but should be spread into a rectangle with roughly straight edges. Place the pan in the refrigerator for a few minutes to set.

Place the bowl back over the pan of simmering water and pour in the milk chocolate (it’s fine if some of the bittersweet chocolate clinging to the pan mixes in with the milk chocolate). Let the chocolate melt, stirring gently.

While the first layer of chocolate sets in the fridge – In a small bowl, stir together the peanut butter, honey and vanilla.

Take the pan out of the fridge and spread the peanut butter layer evenly over the chocolate.  Next, top the peanut butter layer with the raspberry jam, evenly spread.  Return the pan back to the fridge for a few minutes.

Once the milk chocolate has melted completely, stir in the rice cereal and completely coat in chocolate.  Pour the crispy chocolate mixture over the jam layer and spread evenly.  If you like, sprinkle some coarse or flaky salt over the top. It will be a bit lumpy, so take a piece of parchment paper and gently press it down over the crispy chocolate to spread everything evenly, expect a bit of jam to seep through the chocolate.

Now return to the fridge and chill for at least 20 minutes, you need it to be pretty solid before you can cut the Crispy Chocolate Peanut Butter and Raspberry Bites into bite size pieces.

Once everything is chilled, carefully lift out of the pan, using the edges of the bottom layer of parchment paper as handles and place on a large cutting board.  If you haven’t already, lift the top layer of parchment off.  Using a serrated knife, first cut the rough edges off (sample bites!), so you have nice straight sides.  Next, cut six rows, then cut five rows across in the other direction to make 30 (big) bite size pieces.  Obviously, cut bigger or smaller bites as you prefer.  Separate the bites and place on a platter to serve or store in an airtight container.  I prefer to store my Crispy Chocolate Peanut Butter and Raspberry Bites in the fridge, but room temp is fine too just note they will soften a bit if not chilled.  Enjoy!

Treats of Crispy Chocolate, Peanut Butter & Raspberry Jam, Yum!

Treats of Crispy Chocolate, Peanut Butter & Raspberry Jam, Yum!

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