|Nutritional Guidelines (per serving)|
|Servings: 2 cups (9 servings)|
|Amount per serving|
|% Daily Value*|
|Total Fat 23g||29%|
|Saturated Fat 11g||53%|
|Total Carbohydrate 21g||8%|
|Dietary Fiber 5g||18%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
I think this super simple two ingredient frosting is fabulous on bar cookies, cookies, sturdy cupcakes, and bundt cakes. It would be a wonderful filling for layer cakes, but don't try to frost the top or outside of a layer cake with this frosting; it's too thick and it sets up quickly, which means it's difficult to spread after about 10 minutes.
I use this frosting on Special Kay Bars, as the ganache filling in Chocolate Chip Peanut Butter Bars, and on top of simple brownies baked from a mix. If you always have chocolate chips and peanut butter on hand, you can have this frosting ready in about 3 minutes.
You can make this recipe with milk chocolate chips if you'd like. It will be sweeter, but the peanut butter tempers that sweetness and adds wonderful texture to the frosting. It always stays soft and creamy but cuts beautifully and keeps bars, brownies, and cakes moist.
- 1 package semisweet chocolate chips (12 oz)
- 1/2 cup peanut butter (creamy)
In a medium microwave-safe bowl, combine the chocolate chips and peanut butter.
Microwave on medium power for 2 minutes.
Remove the bowl from the microwave oven and stir until the chocolate chips are melted and the mixture is smooth and creamy.
You may need to microwave for an additional 30 to 50 seconds on medium power to fully melt all the chips.
Use immediately on brownies, bar cookies, cupcakes, and bundt cakes.