Sometimes I shock myself. This is one of those times.
This recipe has been ruminating in my mind for 20 years. Let me explain.
Last week I talked about my family’s RV trips to the North, to Washington. On those trips, we’d also eat our way through Oregon. There was always a stop in Tillamook (yes, it’s a place! With a tour! And a gift shop with food!) where the carton of chocolate milk wouldn’t make it out of the parking lot.
And then there was the antique shop/boat yard stop in Garibaldi. I don’t remember which. What I remember was the Bay Front Bakery. They sold baklava. All kinds, I think. All I really remember is always getting a sampler box and devouring the peanut butter and chocolate one first.
It’s been at least 20 years (maybe more?) since I’ve been to that bakery. But I can still taste the peanut butter baklava they sold. Just mention it and I start to salivate like a dog, I’m serious.
Because I live 610 miles from Garibaldi (I googled it), I didn’t think I ‘d get to eat one of these delicacies any time soon. So I created my own.
This is your regular baklava base, phyllo dough and butter, baked and drizzled with a sweet honey/sugar/water/vanilla concoction. But instead of being filled with nuts and sugar, I filled it with peanut butter and chocolate chips.
You can most certainly chop up some nuts and add it to this. That would be fantastic. I made this at Christmas and I knew my dad would want some…he’s not allowed to have nuts. So I left them out. But, by all means, add some if you want.
This was my first time working with phyllo. I’ll admit it – I was scared. You hear horror stories of it drying out quickly and ripping. I read through The Pioneer Woman’s tutorial prior to making this, and it really helped. Basically, before you start, have everything ready to go. Have your butter and your peanut butter melted. Your chocolate chips (and nuts, if you’re adding them) all ready in a bowl. Have your work surface cleared and stick your kids in front of Good Luck Charlie or some other addictive show. Pay attention, work fast, and it’ll be fine. Honestly, I’ve never made baklava before. And look how this turned out – pretty good, if you ask me!
Try it. I promise. It’s SO good. Rich, indulgent, and fantastic. Peanut butter and chocolate to the E.X.T.R.E.M.E.
Peanut Butter Baklava. A trip down memory lane…and a delicious one at that!
Peanut Butter Baklava
- 1/2 pack Phyllo Dough 1 roll from a 2 roll box, defrosted
- 1 stick butter melted
- 1 cup peanut butter
- About 2/3 of a bag of chocolate chips
- 3/4 cup chopped nuts optional
- 1 cup sugar
- 1 cup water
- 1/2 cup honey
- 1 teaspoon vanilla
- Assemble your ingredients before you start. Place melted butter in a bowl and have a pastry brush for brushing it on the phyllo. Place peanut butter in a bowl and heat in the microwave about 30 seconds - 1 minute, until it is liquid. Open your bag of chocolate chips and place some in a bowl near your work surface (mix them with the nuts, if you are using nuts).
- Preheat oven to 350 degrees. Thoroughly butter a 9x9” pan. Unwrap your roll of phyllo dough onto a cutting board and cut it in half, so it will fit in your pan. Cover the phyllo dough with a layer of plastic wrap and place a damp kitchen towel over the top.
- Brush the top sheet of phyllo with melted butter. Grab it and the sheet below it (so you have two sheets) and place them, butter side down, in the pan. Repeat two more times, so you have 6 sheets of phyllo in the pan. Cover the phyllo with the plastic/damp towel.
- Pour about 2-3 tablespoons of peanut butter over the top and spread. Sprinkle with chocolate chips.
- Butter another phyllo sheet and grab the one below it (so you have two sheets) and place them, butter side down, on top the peanut butter layer. Pour about 2-3 tablespoons of peanut butter over the top and spread. Sprinkle with chocolate chips. Repeat this about 4 more times, or until you are out of peanut butter.
- Butter another phyllo sheet and grab the one below it (so you have two sheets) and place them, butter side down, on top the peanut butter layer. Repeat this two times, so you have 6 layers on top of your last peanut butter layer. Butter the top of the baklava.
- Using a sharp knife, cut your baklava into squares, being sure to cut all the way though all the layers. You can cut squares or diamonds, whatever you like.
- Bake about 45 minutes, until the baklava is golden brown.
- While the baklava is baking, heat the water, sugar, honey, and vanilla in a saucepan. Bring to a boil, then reduce heat to lowest setting until the baklava comes out of the oven.
- When the baklava comes out of the oven, pour the honey mixture over the top, being sure to get it in all the cuts. Let cool completely, uncovered, for several hours.
Nutritional information not guaranteed to be accurate
Hey…did you see my post on Marie Callender’s last Friday? It was all sorts of tips for slicing a pie. Go check it out!
Other peanut butter and chocolate goodness you might like:
Chocolate Dipped Peanut Butter Donuts
Deep Dish Peanut Butter Ice Cream Sundaes
All text and images © DOROTHY KERN for Crazy for Crust. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe. Disclaimer: Nutrition information shown is not guaranteed to be accurate.
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Published on: January 14, 2013