This Mexican-inspired compound butter elevates fresh-baked bread, croissants or muffins to new heights. The combination of raspberries with dark chocolate, toasted pecans and just a touch of hot chili makes your tastebuds dance every time. —Nicole Filizetti, Stevens Point, Wisconsin
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.
Test Kitchen tips
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.