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Peanut butter and chocolate combos make me think of my favorite ice cream topping as a kid, which I used to make with rice crispies and crumble into tiny bites of deliciousness. Since hazelnut butter is kosher for Passover (unlike peanut butter, which is kitniyot), that’s what I use here – and while I was at it, I decided to be super original and throw in crushed potato sticks instead of rice crispies. It worked!
2 tablespoons caramel sauce or dulce de leche, plus more to drizzle
2 tablespoons hazelnut butter
10 ounces high-quality baking chocolate, such as Geneve Dark Baking Chocolate
1 cup potato sticks, roughly crushed (optional)
1 tablespoon chopped almonds
Maldon sea salt flakes, to sprinkle
Line a nine x 13-inch baking dish or cookie sheet with Gefen Parchment Paper.
Microwave caramel about five seconds, until it reaches a honey-like consistency. Stir in hazelnut butter and set aside.
Break chocolate into pieces and place in a microwave-safe bowl. Set cook time to two minutes and start the microwave. Remove bowl and stir every 15 to 20 seconds to help evenly distribute the heat.
When the chocolate is mostly melted but with a few pieces remaining, stop microwaving and stir until completely melted.
Gently stir in potato sticks, if using, and spread out to desired thickness in prepared dish.
Drizzle vertical lines of caramel sauce and swirl around using a toothpick or knife.
Sprinkle with almonds and sea salt and allow to cool completely and harden (this will take about 10 minutes in the freezer). Break into pieces and enjoy!
Photography by Chomi Landman
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