I found this cute flower-shaped silicone mold from TJ Maxx and honestly wasn't sure what to do with it. I've never worked with a silicone mold before, so I started searching different recipes and ways to fill it. I didn't really find anything that peaked my interest. So I figured, why not fill this baby with chocolate and peanut butter AND nutella, because is there really any better combination of flavors?
So I developed this recipe for these little flower molds! You can try this recipe with other silicone molds too, but you just may have to adjust the measurements. Use your best judgment! It's pretty easy to gauge how many of each ingredient you'll need based on the size of the molds. And you don't have to worry about adding too much or too little of something because you're not baking these, so feel free to get creative!
I could be biased, but these are DELICIOUS. The beautiful outer shell of the chocolate gives a crunch, with the yummy peanut butter and nutella center. I used Trader Joe's Valencia Crunchy Peanut Butter. SO good. Super easy and quick to make too if you need a treat in a pinch. And of course, they're adorable!
Here's What You Need:
1 silicone mold (or desired vessel of your choice)
1 bag of chocolate of your choice (I used Ghirardelli Dark Chocolate), divided.
1/2 cup peanut butter
1/3 cup nutella
Here's What To Do:
Melt half the bag of chocolate in a microwave-safe bowl in 30 second increments, stirring in between to ensure chocolate doesn't burn.
Once melted and smooth, carefully pour chocolate into each mold, enough to cover the entire bottom and then a little more (about a half an inch). You can tap the mold against the counter to easily smooth out the chocolate.
Place in the freezer for about 20 minutes, or until bottom coat is hardened.
While in the freezer, mix together peanut butter and nutella in a bowl until combined.
Remove from freezer, and add your peanut butter and nutella mixture evenly to each mold, staying close to the center and smoothing out.
Put back in the freezer for about 15 minutes.
Melt the other half of the chocolate in a microwave-safe bowl in 30 second increments, again, stirring in between to ensure chocolate doesn't burn.
Remove from the freezer and pour the final layer of chocolate even into each mold, ensuring you're covering the peanut butter & nutella mixture entirely. You can again tap the mold against the counter to easily smooth out the chocolate.
Place back in the freezer for 20 minutes.
Remove and carefully pop out the molds. You can store them in the fridge covered for up to a week.