Get your mixing bowls out -- it’s #ImprovCookingChallenge day! October’s challenge ingredients are peanut butter & chocolate. Of course I decided mine would be gluten-free…
The peanut butter dip recipe was developed from thoughts in this post last year; but my “chips” were somewhat inspired by Mary’s recipe here.
I was very pleased with the performance of Pamela’s® Artisan Flour Blend in this recipe. My chips baked up nice & crisp!
It was my intention to use cream cheese in the dip. However, at Costco the price of that was more than twice the price of ricotta!
Delicious dip, nonetheless…
Tried it with a Honeycrisp apple ~ ♥!
Enjoy!
To see some more delicious peanut butter & chocolate recipes, follow these links:
What a yummy looking dip! I love the little chocolate dippers! Sounds like a recipe my family would love!
ReplyDeleteThanks Ashley! (9 out of 9 taste-testers approved of the chips & the dip!) :D
DeleteChocolate "Chips" are very clever. I have seen gelatin in a few gf baking recipes. What does it do? Is it a substitute for a gum?
ReplyDeleteSome people who have tummies sensitive to gums use gelatin instead. I like that it makes things a little crisper.
DeleteWhat a creative recipe, Melody! I love your chocolate "chips"! I am not gluten-free, but will have to try that!
ReplyDeleteYummy!!!
ReplyDeleteYum! You are so creative! And it's not fattening - right?
ReplyDeleteCandy