You know all about peanut butter chips. I mean, they're delicious. But have you ever even dreamed about almond butter chips?
Well, I have, and I want to tell you how to make them happen in your very own home.
Inspired by Heather's French Press, the other day I set out to make some PB chips. But my sweetheart, who doesn't care for peanut butter (WHAT!? I know), lamented, "If only you could do that with almond butter."
Well...why the heck not?
So I made up a batch. Of DIY Almond Butter Chips. Or Almond Butter Morsels. Whatever you want to call them.
The almond butter mixture was a little hard to pipe since I had a "Natural" almond butter that was somewhat chunky, but other than taking a little time to pipe the morsels, the recipe is a breeze.
And OMG, these things are so simple, but SO FREAKING GOOD. Like, "I can't make myself stop eating these" good.
They make a fantastic dessert topping, a tasty snack by the handful, and they can be used for baking. They don't hold their shape quite as well as store-bought peanut butter or chocolate morsels, but as long as they are frozen before being added to a cookie dough, they will hold their shape. To illustrate, here is an example of a cookie that I baked with some of the morsels on top. See how they get melty, but don't melt entirely?
DIY Almond Chips
Makes 100+ morsels - printable version here
- 1/3 cup almond butter
- 1 tablespoon softened unsalted butter
- 1/3 cup confectioners' sugar
- 1-2 tablespoons milk
- pinch sea salt
In a large bowl (or in a stand mixer) cream the almond butter, butter, and confectioners' sugar until everything comes together. Chances are it's a somewhat mealy mixture.
Now, pause your mixing and add the milk, a touch at a time, until niiiiice and creamy and as smooth as it can be considering the texture of the almond butter. It should be thick, but have a consistency where you feel like you can pipe it. I say 1-2 tablespoons of almond butter because you may not need it all.
Oh, and stir in that salt. It makes the morsels extra-royale tasty.
Go ahead and load the mixture into a piping bag or a ziploc bag with a corner cut off (as you see here I have not yet cut off the corner).
Pipe onto a parchment-lined or silicone sheet. Place the finished morsels in the freezer until completely set; store in an airtight container in the freezer until ready to use.
