These baked churros are just like the real thing with the added perk of being peanut butter flavored paired with a chocolate caramel sauce for dipping!
It’s week two of college football and recipe two of #PBChocSat 2018! I’ve been on a Mexican-inspired kick lately (if all the recent recipe posts haven’t clued you in already) so I decided to carry it over to the peanut butter and chocolate realm by making churros. But since I hate dealing with a large at of oil for frying, I made a baked version!
I waffled between whether to make the churros themselves chocolate based or peanut butter based and then the opposite for the dip. So I gave the decision to Bob and he voted for peanut butter churros with chocolate dip so here we are! I added powdered peanut butter to the churro dough and then a chocolate caramel sauce to dip them into.
Ohio State plays Rutgers at home today but we sold our tickets because a friend is celebrating his 40th birthday! Not a bad trade off since it’s supposed to rain all day. I’m most definitely bringing these churros to the party along with my chicken enchilada dip to share, and probably a bunch of leftover booze from the wedding, haha!
Four years ago: Grilled Polenta with Spicy Steak
Six years ago: Peanut Butter and Chocolate Popcorn
Seven years ago: Buffalo Chicken Meatball Subs
BAKED PEANUT BUTTER CHURROS WITH CHOCOLATE CARAMEL SAUCE
Makes around 30
1 cup water
1/2 cup unsalted butter
1/2 tsp salt
1 cup all-purpose flour
3 Tbsp powdered peanut butter
3 large eggs, room temperature
1 tsp vanilla extract
3 Tbsp melted butter (or cooking spray)
CINNAMON PEANUT BUTTER SUGAR
1/2 cup sugar
1 Tbsp ground cinnamon
1 Tbsp powdered peanut butter
CHOCOLATE CARAMEL SAUCE
1/2 cup prepared caramel sauce (or dulce de leche)
2 Tbsp semisweet chocolate chips
- Preheat oven to 350 degrees. Line two baking sheets with parchment or a silicone baking mat, set aside.
- In a medium saucepan add water, butter, and salt. Place over medium-high heat and bring to a boil.
- Remove from heat, add the flour and peanut butter powder and using a hand mixer stir to combine (mixture will thicken and resemble mashed potatoes).
- Add eggs one at a time, beating on low, mixing well in between. Add the vanilla and mix (will still resemble mashed potatoes – if not add a bit more flour).
- Transfer dough into a pastry bag fitted with a large star tip. Pipe 6-inch churros spaced 1 inch apart.
- Bake in the oven for 25-30 minutes or until golden brown and crispy.
- Meanwhile, in small bowl combine the sugar, cinnamon, and powdered peanut butter. Set aside.
- In another small bowl, microwave the caramel for 30 seconds. Add chocolate, stir and let sit for 5 minutes. Stir until smooth. Set aside.
- Brush warm churros with melted butter (or spray lightly), immediately place in a shallow baking dish and sprinkle with cinnamon sugar. Toss to make sure they are well-coated.
- Best enjoyed warm, served with chocolate caramel sauce. If you have leftovers, toast them in a toaster oven to revive them.
Source: Adapted from The Baker Chick.