While growing up, I looked forward to this special sandwich treat in my lunches. I still make this recipe today and keep some in the refrigerator...but it never lasts too long!
- 1/2 cup butter, cubed
- 1/2 cup honey
- 1/4 cup baking cocoa
- 1-1/3 cups creamy peanut butter
- 1/4 teaspoon vanilla extract
- Melt butter in a small saucepan. Stir in honey and cocoa until smooth. Remove from the heat; stir in peanut butter and vanilla. Refrigerate. Yield: 2-1/4 cups.
Originally published as Chocolate Peanut Butter in Home-Style Soups, Salad and Sandwiches Cookbook 1996, p96
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