Chocolate Peanut Butter Globs Recipe
Serves 1740 mins prep20 mins cook
Barefoot Contessa's Chocolate Peanut Butter Globs recipe: Chunky walnuts and pecans mixed in with chocolate and baked to perfection.
0 servings
What you need

oz bittersweet chocolate chips

oz unsweetened chocolate
extra large egg

tbsp instant espresso

tsp vanilla extract

cup granulated sugar

cup all purpose flour

tsp baking powder

tsp kosher salt

cup black walnuts

cup pecan halves

cup peanut butter chips
Instructions
0 Pre-heat the oven to 325 degrees. Line 2 baking sheets with parchment paper. 1 Place the butter, 6 oz. of chocolate chips, and the unsweetened chocolate in a glass bowl. Place the bowl over simmering water and stirring occasionally, melt the chocolates and butter. Once melted, let it cool in room temperature for 10-15 minutes. 2 Combine the remaining 6 oz. chocolate chips, walnut halves, pecan halves, peanut butter chips and 1 tablespoon flour in a bowl. Set aside. 3 Beat the eggs, espresso powder, and vanilla in the bowl of an electric mixer fitted with a paddle attachment until they are combined. Scrape the bottom of the bowl with a rubber spatula halfway through to ensure that they mix thoroughly. 4 Increase the speed to medium high and add the sugar. Beat it for 2 minutes. 5 Decrease the speed to low and add the chocolate mixture and mix it until combined. Set it aside. 6 Whisk the remaining 1/3 cup flour, baking powder, and salt in a bowl. 7 Fold it in to the chocolate batter. Do not overmix. 8 Lastly, fold the mixed nuts and chocolate chip mixture until they are all coated with the chocolate batter mixture. 9 Using 2 spoons, drop rounded amounts of batter 1 inch apart from each other on to the prepared baking pans. Keep in mind that they almost double in their size. Mine were close 2 inches in diameter. I ended up with 12 globs. 10 Bake for 15 minutes. Cool it on a rack.View original recipe

