If you don’t, then there’s a big hole in your life. You know, that void where you have never experienced the joy of dipping food into melty cheese or chocolate. Be sad if you haven’t been there.
But feel free to change your ways, and now! I’m attaching a warning to this recipe: you will eat it and not be able to stop. Be ready. Come with an empty stomach!
In my champagne brownies post last week, I mentioned that our New Year’s Eve is always a chill one. I’ve never been one to go out and party the night away. It’s so much cozier to stay at home, make good food, and cuddle with the man I love more than anything in the world, chocolate included.
We love to do fondue on New Year’s because it’s quick and irresistible. We start with cheese fondue and work our way over to chocolate. One of the most fun parts is creating a dipping plate for each course. Take a look at my newest video about how we do dipping plates, JAB-style. And be sure to check out the full recipe at the bottom after you watch!
But for now, let’s focus on the fondue itself. You know, the good stuff. The stuff I want to eat by the spoonful.
This fondue has a milk chocolate and peanut butter base. It’s important to add the peanut butter cups at the end as a garnish, or they’ll fully melt in. Some of you might prefer that, but I like to fish out little half-melted peanut butter cup pieces with my fondue fork. Or the champagne brownie pieces.
To be honest, the fondue itself is so rich that those of you with less of a sugar tolerance may prefer to stick to strawberries for dipping. But for the rest of us, these dipping plate components will make this a rich and unforgettable dessert experience. Here’s what’s on my dipping plate:
The aforementioned champagne brownies (pictured above and in last week’s post with video tutorial).
Chocolate chip cookie bars. I took 24 oz. of refrigerated cookie dough, pressed it into an 8-inch square pan, and baked until done. Then I cut up the bars in little pieces.
And these lovely blinged-out marshmallows. You make them by brushing marshmallows with water and rolling them in graham cracker or Oreo crumbs.
Maybe it’s me, but I find that fondue is incurably romantic. You share it with loved ones, and in my own case, I got engaged over fondue at a restaurant. So this is always the way I’ll want to spend celebratory date nights with Kenny.
Whether you’re experiencing fondue for the first time or you’re an old pro, up the ante this New Year’s with an unforgettable recipe. Creating a party at home is not a problem with this for dessert! Now that you’ve got the dippers ready to go, here’s the fondue recipe!
I fulfill many roles in life: wife, mother, teacher, everlasting learner.
This site is dedicated to one role that expresses my creativity in ways that I find consistently challenging and rewarding: baker.
Inventing new ways to enhance food, especially if that food involves chocolate or peanut butter (or both!), is a passion of mine. I look forward to sharing my ideas with you.
My mom used to say that to me when I was growing up and I’d be all miserable because the girls in my class were mean evil witches. My goodness, when it comes to psychological torture, girls have it down pat. I’m still bowled over by the behavior my classmates exhibited toward me when I was a kid, and I kind of wonder how they live with themselves today. Are they telling their own kids to go out there and make fun of the kid in class who doesn’t have the perfect designer outfit?
Anyway, I could write about this forever, so I’ll pause here and talk about the proverbial lemonade from lemons thing. Or in this case, brownie truffles from an epic fail.
Hold on to your hats, almond butter lovers. You are about to be seriously happy.
When almond butter first became a thing, I got really excited and ran out to buy some. And then, boom. Huge disappointment. It wasn’t bad, but it wasn’t peanut butter.
I think that was my problem. I was looking at almond butter through the lens of peanut butter and expecting something just like that. When I learned to step back and appreciate almond butter on its own, then it was so much more delicious. Plus, then I could open up all the baking doors and make those fun desserts happen!