Backward Eating.by caroline
When I was younger, my mom used to treat us to “eating backward” nights, where we would do a switcheroo on dinner and dessert, and get to eat our dessert BEFORE dinner.
I thought it was the coolest thing ever.
So, tonight I give you dessert before dinner (wait until tomorrow when you see dinner — YUM!) with this recipe for Chocolate & Peanut Butter Pudding. I was completely inspired to to whip something up when I spotted Peanut Butter & Company’s Dark Chocolate Dreams the last time we went to the grocery store.
Genius, I tell you …
Chocolate & Peanut Butter Pudding
- 2 cups 1 percent milk
- 2 Tablespoons gluten-free arrowroot starch
- 1/4 cup + 2 Tablespoons Peanut Butter & Co. Dark Chocolate Dreams
- 1/8 teaspoon salt
- dark chocolate shavings for garnish, if desired
In a small bowl, whisk together 1/2 cup of the milk with the arrowroot starch, stirring until the starch is completely dissolved. Set aside.
In a medium saucepan, heat remaining 1-1/2 cups milk, peanut butter and salt over low-medium heat, whisking until the peanut butter is completely melted. Turn the temperature up to medium, cooking until almost boiling and continuing to whisk throughout (2 – 3 minutes). Slowly add the milk and arrowroot starch mixture to the saucepan. Simmer and continue to whisk for an additional 1 – 1-1/2 minutes. Remove from heat and pour pudding into a large bowl or divide into four small bowls, creating individual servings. Refrigerate for 2 – 3 hours before serving. Garnish with dark chocolate shavings, if desired.
I’m absolutely in ♥ with this dessert. It’s so easy to make and the hint of peanut butter throughout the pudding make it a yummy twist on traditional chocolate flavors. I think you could even substitute Nutella for the peanut butter and end up with something equally delicious.