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Chocolate Peanut Butter

500g roasted unsalted peanuts
Pinch of salt
4 tablespoons sunflower oil
6 tablespoons chocolate ice-cream coating/ or 100g milk chocolate
Bottle or Jar

For Peanut Butter
Place the roasted/unsalted peanuts on a baking tray in a preheated oven (150 degrees) and roast till golden brown. (I find that although the peanuts are already roasted they can be roasted a little longer for better flavour and colour. Just make sure you don't burn them) When the peanuts are roasted till golden brown remove them from the oven and allow to cool. Put 2 tablespoons of sunflower oil in your liquidiser together with a two tablespoons of peanuts and a pinch of salt. Liquidise till totally smooth and then slowly add more peanuts. When the mixture becomes too thick add another tablespoon of sunflower oil. Liquidise till all the peanuts have been added and the mixture is absolutely smooth.


For Chocolate Peanut Butter
Melt the chocolate ice-cream coating gently over a low heat. Mix into the peanut butter, bottle and leave to cool and set.






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