Be the first to Peanut butter chocolate fondue could not be easier to make. Serve with fruit, cake, and marshmallows as dippers. If you wish, you can substitute 3/4 cup chunky peanut butter for the smooth to add a little crunch. It is important that the fruit be dry. Any liquid will cause the fondue to seize and become gloppy. To keep the fondue warm, use a fondue pot or place the heat-proof bowl over a smaller bowl of hot water.
Prep Time: 15 minutes
Cook Time: 10 minutes
Ingredients:
- 1 (8 ounces) can pineapple chunks, drained and juice reserved
- 2 apples, cored and sliced
- 2 large bananas, sliced 1-inch thick
- 1/4 pound seedless grapes, washed and dried
- 1/2 pound strawberries, washed and dried
- 2 cups marshmallows
- 2 cups cubed pound cake or angel food cake
- .
- 12 ounces dark chocolate, chopped
- 1/2 cup smooth peanut butter
Preparation:
Place reserved pineapple juice into a large zip-top bag. Add bananas and apple slices, seal bag, and toss gently to coat the fruit. (The acid from the juice will slow down browning of the fruit.) Let sit for 5 minutes, then drain. Gently pat pineapple chunks, apples, and bananas dry with paper towels.
Arrange fruit, marshmallows, and cake around the outer edge of a large platter, leaving room in the center.
In a double-boiler, melt chocolate and peanut butter until smooth and combined, stirring often. Pour into a heat-proof bowl or fondue pot, and place in the center of the platter. Use the fruit, marshmallows, and cake cubes as dippers.
Yield: about 1-1/3 cups
Arrange fruit, marshmallows, and cake around the outer edge of a large platter, leaving room in the center.
In a double-boiler, melt chocolate and peanut butter until smooth and combined, stirring often. Pour into a heat-proof bowl or fondue pot, and place in the center of the platter. Use the fruit, marshmallows, and cake cubes as dippers.
Yield: about 1-1/3 cups
