Sometimes I like to throw a treat together for our girls that is at least “slightly” healthy. This is a favorite of theirs.
Sugar free chocolate syrup
Creamy peanut butter
Spread peanut butter on a tortilla. Place strawberry and banana slices on half of the tortilla. Drizzle with a little bit of chocolate syrup. Fold in half and place in panini press until golden on both sides and serve.
Can cook in a regular skillet as well.
Be careful when flipping it so the fruit doesn’t slide out.
Can make with other kinds of fruit, be creative.
Only needed about 5 or 6 medium sizes strawberries and one banana to make them for seven people.
Skip the chocolate and it can be a fun breakfast or lunch for kiddos.
For my husband’s 40th birthday party he requested chocolate peanut butter cupcakes. I ended up making chocolate cupcakes with butterfinger pieces inside, with this peanut butter frosting, and sprinkled with butterfinger. He loved them.
1 1/2 cup creamy peanut butter
2 sticks (1 cup) unsalted butter, room temp
1 tsp vanilla extract
3 cups powdered sugar
1/4 tsp salt
3 tbsp whole milk
1/4 cup crushed butterfinger (optional)
In an electric mixer, beat the peanut butter and butter on medium until completely smooth.
Reduce speed to low and add in the remaining ingredients, beating until fully incorporated.
Increase speed to medium high and beat the frosting for 1-2 minutes until light and fluffy.
Once cake or cupcakes are completely cooled you can spread or pipe frosting.
This batch makes enough for a dozen cupcakes.
I sprinkled them with crushed Butterfinger that I ran through the food processor. About 12 mini butterfinger.
Many people said the frosting tasted like Reeses peanut butter cups.