1/3 cup fresh raspberries
1/2 cup unsalted butter, softened
1/4 cup finely grated dark chocolate candy bar
1/8 teaspoon ground ancho chili pepper
1/3 cup ground pecans, toasted
Crush raspberries and drain; combine berries with butter, grated chocolate and ancho chili, mixing well. Place butter in a small serving bowl; sprinkle with nuts. Wrap tightly with plastic wrap; refrigerate 5 hours or overnight.
Yield: 16 servings.
For a breakfast like no other, serve this butter on pancakes or French toast in place of syrup, or on fresh-baked muffins.
Spread on graham crackers for a salty-sweet breakfast treat.
This butter will keep in the fridge for up to a week -- if it lasts that long.
Test Kitchen tips
Originally published as Oaxaca Twist Butter in Taste of Home