5-Ingredient Flourless Peanut Butter Chocolate Chip Skillet + video

You can never have too many condiment recipes, so give 5-Ingredient Flourless Peanut Butter Chocolate Chip Skillet + video a try. This gluten free, dairy free, and fodmap friendly recipe serves 16 and costs 55 cents per serving. One portion of this dish contains roughly 15g of protein, 31g of fat, and a total of 408 calories. 223 people have made this recipe and would make it again. This recipe from Ambitious Kitchen requires baking soda, peanut butter, maple syrup, and eggs. From preparation to the plate, this recipe takes approximately 30 minutes. All things considered, we decided this recipe deserves a spoonacular score of 56%. This score is pretty good. If you like this recipe, you might also like recipes such as Secret Ingredient Peanut Butter Stuffed Chocolate Chip Skillet Cookie, VIDEO: Double Chocolate Flourless Peanut Butter Cookies, and 6-ingredient Flourless Peanut Butter Chocolate Chunk Cookies.

Servings: 16

Preparation duration: 10 minutes

Cooking duration: 20 minutes

 

Ingredients:

1 teaspoon baking soda

3/4 cup chocolate chips

Coarse Sea salt, if you like sweet and salty

2 eggs, slightly beaten

1/2 cup pure maple syrup (or honey)

1 1/2 cups natural drippy peanut butter*

Extra peanut butter for drizzling on top

Equipment:

bowl

oven

frying pan

Cooking instruction summary:

Preheat oven to 350 degrees F.In a large bowl, mix together, peanut butter, maple syrup, eggs and baking soda until smooth and well combined. Fold in chocolate chips, reserving a tablespoon or two for sprinkling on top.Pour batter into a 9-inch greased skillet and smooth the top. Sprinkle a few chocolate chips on top. Bake for 18-24 minutes, or until edges turn slightly golden brown. Remove from oven and allow to cool before cutting into slices.Best served with ice cream or a drizzle of extra peanut butter on top and a little sea salt (Trust me, it's good!).

 

Step by step:


1. Preheat oven to 350 degrees F.In a large bowl, mix together, peanut butter, maple syrup, eggs and baking soda until smooth and well combined. Fold in chocolate chips, reserving a tablespoon or two for sprinkling on top.

2. Pour batter into a 9-inch greased skillet and smooth the top. Sprinkle a few chocolate chips on top.

3. Bake for 18-24 minutes, or until edges turn slightly golden brown.

4. Remove from oven and allow to cool before cutting into slices.Best served with ice cream or a drizzle of extra peanut butter on top and a little sea salt (Trust me, it's good!).


Nutrition Information:

Quickview
407k Calories
15g Protein
30g Total Fat
23g Carbs
7% Health Score
Limit These
Calories
407k
20%

Fat
30g
47%

  Saturated Fat
7g
46%

Carbohydrates
23g
8%

  Sugar
16g
18%

Cholesterol
21mg
7%

Sodium
534mg
23%

Get Enough Of These
Protein
15g
30%

Manganese
1mg
53%

Vitamin B3
7mg
38%

Vitamin E
5mg
34%

Magnesium
89mg
22%

Phosphorus
212mg
21%

Vitamin B6
0.31mg
16%

Fiber
3g
14%

Copper
0.27mg
13%

Vitamin B2
0.21mg
12%

Zinc
1mg
12%

Potassium
394mg
11%

Folate
44µg
11%

Iron
1mg
7%

Selenium
4µg
7%

Vitamin B5
0.68mg
7%

Calcium
48mg
5%

Vitamin B1
0.05mg
3%

covered percent of daily need
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Food Trivia

Cooking food is one of the great revolutionary innovations of history because it not only transformed the way we prepare food, but because it also became a center of cultural communion and organized society.

Food Joke

I tried not to be biased in hiring a handicapped person, but his placement counselor assured me that he would be a good, reliable busboy. I had never had a mentally-handicapped employee, and I wasn't sure I wanted one. I wasn't sure how my customers would react to Stevie. He was short, a little dumpy, and had the smooth facial features and thick-tongued speech of Down Syndrome. I wasn't worried about most of my trucker customers because truckers don't generally care who buses tables as long as the meatloaf platter is good and the pies are homemade. The four-wheeler drivers were the ones who concerned me; the mouthy college kids traveling to school; the yuppie snobs who secretly polish their silverware with their napkins for fear of catching some dreaded "truck stop germ;" the pairs of white-shirted business men on expense accounts who think every truck stop waitress wants to be flirted with. I knew those people would be uncomfortable around Stevie so I closely watched him for the first few weeks. I shouldn't have worried. After the first week, Stevie had my staff wrapped around his stubby little finger, and within a month my truck regulars had adopted him as their official truck stop mascot. After that, I really didn't care what the rest of the customers thought of him. He was like a 21-year-old in blue jeans and Nikes, eager to laugh and eager to please, but fierce in his attention to his duties. Every salt and pepper shaker was exactly in its place, not a bread crumb or coffee spill was visible when Stevie got done with the table. Our only problem was convincing him to wait to clean a table until after the customers were finished. He would hover in the background, shifting his weight from one foot to the other, scanning the dining room until a table was empty. Then he would scurry to the empty table and carefully bus the dishes and glasses onto a cart and meticulously wipe the table up with a practiced flourish of his rag. If he thought a customer was watching, his brow would pucker with added concentration. He took pride in doing his job exactly right, and you had to love how hard he tried to please each and every person he met. Over time, we learned that he lived with his mother, a widow who was disabled after repeated surgeries for cancer. They lived on their Social Security benefits in public housing two miles from the truck stop. Their social worker, who stopped to check on him every so often, admitted they had fallen between the cracks. Money was tight, and what I paid him was probably the difference between them being able to live together and Stevie being sent to a group home. That's why the restaurant was a gloomy place that morning last August, the first morning in three years that Stevie had missed work. He was at the Mayo Clinic in Rochester getting a new valve or something put in his heart. His social worker said that people with Down Syndrome often had heart problems at an early age so this wasn't unexpected, and there was a good chance he would come through the surgery in good shape and be back at work in a few months. A ripple of excitement ran through the staff later that morning when word came that he was out of surgery, in recovery and doing fine. Frannie, my head waitress, let out a war whoop and did a little dance in the aisle when she heard the good news. Belle Ringer, one of our regular trucker customers, stared at the sight of the 50-year-old grandmother of four doing a victory shimmy beside his table. Frannie blushed, smoothed her apron and shot Belle Ringer a withering look. He grinned. "OK, Frannie, what was that all about?" he asked. "We just got word that Stevie is out of surgery and going to be okay." "I was wondering where he was. I had a new joke to tell him. What was the surgery about?" Frannie quickly told Belle Ringer and the other two drivers sitting at his booth about Stevie's surgery, then sighed. "Yeah, I'm glad he is going to be OK," she said, "but I don't know how he and his mom are going to handle all the bills. From what I hear, they're barely getti.

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