These Peanut Butter Gianduja Chocolates are an easy to make, creamy, rich peanut butter and chocolate truffle confection cut into fun shapes or bite size pieces.
Last week I shared Chocolot’s award-winning butter toffee recipe and my private candymaking lesson. Today I’m sharing the second recipe Ruth Kendrick shared with me that day, her fabulous Peanut Butter Gianduja Chocolates.
The recipe is super simple and is made with only three ingredients. It’s especially important when making recipes with so few ingredients that you use quality ingredients. Ruth uses Guittard and Callebaut Milk Chocolate Callets, Skippy or Jif peanut butter, and Le Saunier De Camargue Fleur De Sel Sea Salt. The little flakes of salt add a delicate salty flavor and a little texture to the creamy filling.
The little flakes of salt add a delicate salty flavor and a little texture to the creamy filling.
I plan on buying the keystock bars Ruth used to create a frame for the filling. She puts the bars on parchment paper and adjusts the square to accommodate the amount of filling. Then when it’s time to cut the filling in to shapes, you remove the frame and it’s easy to cut it without struggling to remove it from a pan. So smart!
Another tip Ruth shared that I plan to use is using a cake leveler set over a bowl. You use the wire to easily remove excess chocolate from the bottom of the candy, letting it drip back into the bowl. See the picture above on the far right.
Ruth likes to spread a thin layer of chocolate over the peanut butter filling and waits for it to set before she cuts the pieces. Then she puts the pieces on the fork with the chocolate side down. That gives you a less slippery surface which helps keep the pieces in place when you’re dipping the chocolate.
She taught me how to dip the chocolates, then handed me the dipping fork and let me dip the rest myself. Then she sent me home with all the Peanut Butter Gianduja Chocolates we dipped and all the toffee we made.
I shared the toffee and peanut butter chocolates with several neighbors, but kept some toffee and a dozen Peanut Butter Gianduja Chocolates for my family to eat. I’m pretty sure my boys all got to try the chocolates, but I’m also pretty sure I ate more than half of them myself.
I’m not usually a huge peanut butter chocolate candy fan, but I fell in love with these creamy, decadent Peanut Butter Gianduja Chocolates. I’m sure you will too.
Peanut Butter Gianduja Chocolates
Ingredients
- 2 cups peanut butter smooth or chunky***
- 2 cups melted milk chocolate cooled to 90 degrees*
- 1 teaspoon fleur de sel salt
Instructions
- Use equal amounts of milk chocolate and peanut butter. Add salt. Stir until it starts to thicken.** Pour into parchment lined pan or in a frame.
- Can be cut in circles with a cutter and dipped, making peanut butter disks.
- Can mold with hands into egg shape, or use cookie cutter to cut.
Notes
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Sharon M
What did you sprinkle on top? I’m so excited to check out her tempering guide & to try variations of this and the butter toffee yum! So excited to buy your book, I’m obsessed with choux in all its forms! Super jealous of your private lesson, how nice of her to share her craft with us as well! I wanted to ask about the bars in the link. Which sizes do you plan on buying if you don’t mind me asking? Obviously I need 4 but you mentioned when varying thickness she stacks them, did I understand that correctly? So would I want extras for thicker pieces? So happy to have found your blog through your stunning strawberry eclairs via Completely Delicious! Thanks again for all your help
Barbara Schieving
Hi Sharon – I’m so glad you found me too. The chocolates in the picture are topped with chopped cacao nibs. I bought 8 of the bars in the size I link too, but so far I haven’t used them stack. I’ve only made a square with them to make these chocolates again. It really does work out great using the bars as a frame. I was thinking of trying rice krispy treats with the stacked bars. Annalise’s strawberry eclairs really were stunning. I hope you enjoy the eBook! Thanks!!
Annamaria @ Bakewell Junction
Barbara,
These chocolates look better than those from expensive chocolatiers. Love the tip for the excess chocolate.
Annamaria
Jasline (Foodie Baker)
Add a gift bag and they make the perfect gift! Looks delicious!
amanda
These are amazing!
Rocky Mountain Woman
I’m going to make these for the Holidays this year!
Liz
Your candies are gorgeous, Barbara!!! Love the dipping tip (mine always look like a gloppy mess :)).
Mary Frances
Wow, what a gorgeous treat! Definitely something to spoil the kids with 🙂
Lorraine @ Not Quite Nigella
Mum we’re on the same wavelength with the chocolate peanut butter theme! These look absolutely delicious! I’d buy these if I saw them in a shop 🙂
Jessica @ Sweetest Menu
Wow! These look magical. I just bought just chocolate molds so will have to give this a go!
Medha @ Whisk & Shout
Oh wow! Totally delicious and love the minimal ingredients 🙂 Pinning!
Lori
I thought gianduja was chocolate with hazelnuts?
Ruth Kendrick
Gianduja is any nut paste and chocolate. In this case it is peanuts. You are correct in that traditionally it is hazelnuts.
Auntiepatch
Quick & easy! My kind of recipe!
Jen
What a fun day, Barbara!! Those are some great tips. I love anything with chocolate and peanut butter, but learning to level them and get them looking so pretty like yours is always my biggest struggle. 🙂
Maria
I could eat A LOT of these! YUM!
Jen
RIght? Me too!! YUM!!
Carol
Oh my goodness Barbara-those look and sound delicious. What a wonderful day you had with Ruth, and so many tips and tricks to be treasured and used. It’s always amazing to watch a master at work-they make it look and sound so easy, don’t they? I’ll admit, I’m a peanut butter/chocolate lover as is the rest of my family so I know they’d enjoy these.
Thanks so much to you and to Ruth for sharing these delights.