Peanut Butter & Chocolate Fondue

Two ingredients make the fondue. Twelve ounces of semi-sweet chocolate melted with half a cup of peanut butter creates a thick, glossy dipping sauce that’s somewhere between a candy bar and a warm brownie. It’s ridiculously simple and impossibly good.

The dipper spread is where you can get creative. Strawberries, banana chunks, pineapple, grapes, apple slices, marshmallows, and cubes of angel food or pound cake all work beautifully. Brush the apples and bananas with lemon juice so they don’t brown on the platter.

Pat all fruit dry before arranging. Water and melted chocolate don’t mix. Even a few drops can cause the fondue to seize up into a grainy, clumpy mess.

Kitchen Tips

• Melt the chocolate gently using low heat or a double boiler. Semi-sweet chocolate scorches fast and turns grainy if overheated.
• Stir the peanut butter in while the chocolate is still warm so they blend into a smooth, uniform sauce.
• Keep the fondue warm in a fondue pot or over a tea light. Once it cools, it thickens and becomes hard to dip.
• Use sturdy dippers. Soft fruit like ripe bananas can fall off the fork into the pot. Cut banana pieces thick so they hold together.

Variations

• Use almond butter or Nutella instead of peanut butter for a different flavor profile.
• Stir in a tablespoon of rum or Kahlua for a boozy adult version.
• Add a pinch of sea salt to the fondue for a salted chocolate-peanut butter experience.