Baked Peanut Butter Churros with Chocolate Caramel Sauce

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

Ingredients:

CHURROS

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

Directions:

1. Preheat oven to 350 degrees. Line two baking sheets with parchment or a silicone baking mat, set aside.
2. In a medium saucepan add water, butter, and salt. Place over medium-high heat and bring to a boil.
3. 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).
4. 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).
5. Transfer dough into a pastry bag fitted with a large star tip. Pipe 6-inch churros spaced 1 inch apart.
6. Bake in the oven for 25-30 minutes or until golden brown and crispy.
7. Meanwhile, in small bowl combine the sugar, cinnamon, and powdered peanut butter. Set aside.
8. In another small bowl, microwave the caramel for 30 seconds. Add chocolate, stir and let sit for 5 minutes. Stir until smooth. Set aside.
9. 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.
10. 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.