Nutchos (GF, DF)
makes approx 40 cookies
for this recipe to be gluten-free and dairy-free, make sure your ingredients are gluten + dairy free! I use gluten + dairy free chocolate, nuts and chips for this recipe and natural peanut butter, well mixed.
Ingredients
1 cup peanut butter (I use natural peanut butter)
1 cup salted peanuts
2 cups dark chocolate, roughly chopped
2 cups plain ripple chips
Directions
Melt chocolate in microwave safe bowl (like this batter bowl or silicone prep bowl set) in 30 second intervals, stirring in between until smooth.
Add peanut butter and mix until smooth and combined.
Combine peanuts and ripple chips in a large bowl. Roughly crush ripple chips with a spoon or your hands.
Pour peanut butter/chocolate mixture in the large bowl over the chip/peanut mixture. Stir gently until chips and peanuts are completely coated with chocolate mixture.
Line a baking sheet with parchment. Using two spoons, scrape spoonfuls of the mixture onto the parchment, about 2 tbsp each.
Chill in the freezer for an hour, before storing in a sealed plastic bag or container in the freezer (or in the fridge if you plan to eat or serve right away!)
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Handmade with love
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