There are some sentences you can’t quite imagine yourself saying. Some of my examples:
“I am playing opposite Tom Cruise in the next Mission Impossible movie.”
“I am leading a 6 week climbing expedition in the Andes.”
“No, I don’t want fries with that.”
“Oh, I’d love to attend, but next week I’m out of town at Nestle Toll House Morsels camp.”
And yet, that last sentence I did in fact get to say (and I said it a lot — an undignified amount of times, to be candid). Several weeks ago I was invited, along with a fairly kick ass group of food writers, journalists, chefs, and baking experts at attend the first ever Nestle Toll House Morsels Camp, held in honor of Nestle’s 75th anniversary. Suffice it to say that I did not actually allow the lovely woman issuing the invitation to complete her sentence, because as soon as I heard “invited” and “morsels” I was interrupting her with a pretty vehement yes, and searching for my loosest pants.
There was history, there was tasting, there was tons of information about new trends in food and sweets, there was hands on cooking, and there was a lot of chocolate. Alessandra Bulow of Epicurious pointed out that for those of us who wish we could have chocolate at every meal, that wish had just come true.
And there were two new Nestle Toll House products revealed for the first time. Like, Ta-Da-No-One-Has-Ever-Seen-This-Product-Outside-Of-These-Walls-Before products. One was frozen cookie dough, which was awfully cute – fat little disks of frozen raw cookies dough, ready to be backed in whatever amounts you need, with the rest waiting patiently in the freezer for their turn. But the real ta da was four kinds of new, slightly oversized chocolate morsels, each filled with something delicious — the DelightFulls Family: Milk Chocolate Morsels with Peanut Butter Filling, Milk Chocolate Morsels with Caramel Filling, Dark Chocolate Morsels with Mint Filling and Dark Chocolate Morsels with Cherry Flavored Filling. Serious. My friend Marge Perry called them the Kardashians of chocolate chips. I wish I had thought of that.
I have made the cookies with the caramel filled morsels, and I am here to tell you that They. Are. Very. Very. Good. And then I was going to make the cookies with peanut butter filled chips, but I left the bag on the top of the stove, and they got a little melty. So then this happened. Necessity is the mother of invention, and slightly melted peanut butter filled morsels led to the mother of warm chocolate cakes.
I always wanted to create a recipe with the word molten in the title.
These morsels — and the frozen cookie disks — will be in your local supermarket in September.
Other Chocolate Peanut Butter Recipes:
- Peanut Butter Chocolate Chip Oatmeal Cookies
- Chocolate Peanut Butter Squares
- Chocolate Peanut Butter Ice Cream Pie
Molten Chocolate Peanut Butter Cakes
- ¾ cup (1 ½ sticks) unsalted butter plus extra for greasing the ramekins
- 1 9-ounce package Toll House Milk Chocolate Morsels with Peanut Butter Filling DelightFulls
- 3 large eggs
- 3 large egg yolks
- 1 teaspoon pure vanilla extract
- 1 tablespoon granulated sugar
- ½ teaspoon kosher or coarse salt
- 3 tablespoons all-purpose flour
- Confectioners' sugar for dusting, optional
- Preheat the oven to 425°F. Generously butter 6 (6-ounce) ramekins.
- Melt the morsels and the 3/4 cup butter in a small saucepan over medium-low heat, whisking frequently until the morsels are completely melted and the mixture is smooth, about 5 minutes. Let cool for a couple of minutes, whisking to keep it all smooth.
- Whisk together the eggs, egg yolks, vanilla, sugar and salt until thick and pale yellow, about 4 minutes. Whisk in the flour, then the melted chocolate mixture, until well incorporated.
- Distribute the mixture evenly between the ramekins, filling them about 4/5 full. Bake for 10 minutes until the cakes are just kind of set, but the are still jiggly when you wiggle the pan. You may well see some of the molten interior peeking out of the top. It’s beautiful.
- Turn the cakes over onto a serving platter or individual plates, and using a little sieve dust over the confectioners' sugar if desired.
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