Prep 10 mins
Cook 10 mins
This was in the February 2011 Martha Stewart Living magazine. I hope to try it soon as DH LOVES peanut butter and chocolate. Additionally, the magazine talked about letting the hot cocoa cool slightly and making it into hot cocoa ice pops by pouring the liquid into molds. I definitely want to try that!
- 2 cups whole milk
- 1 cup heavy cream
- 5 ounces milk chocolate, chopped (about 1 cup)
- 1⁄4 cup creamy peanut butter
- Warm milk and cream in a medium saucepan over a medium-low heat. Add chocolate, and whisk until melted and combined. Continue to warm mixture until thick, about 5 minutes. Whisk in peanut butter until smooth.