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This Peanut Butter Baklava is inspired by a classic baklava, but made with peanut butter! It’s gooey, sticky, sweet, crunchy and is full of peanut butter chocolate flavor. Love that combo – you’ll love this recipe!
Peanut Butter Baklava with Peanuts
When I was a kid, my family used to always take RV trips up to Washington. We would visit such fun places! One place I remember specifically was the Bayfront Bakery (now closed). They sold all kinds of baklava. All I really remember was always getting a sampler box and devouring the peanut butter and chocolate one first. It’s been about 30 years, but I still remember how good it was!
Since I don’t live near them, and they’re now closed, I had to make my own. This recipe has peanut butter, of course, but it also adds chocolate chips. You can even add chopped peanuts if you want. Overall this recipe is delicious and takes me back–I think you will like it just as much as we do!
Ingredients Needed
- Phyllo Dough: The main ingredient in baklava! Find this in the freezer section of the grocery store. Pay attention to the box size and be sure to read the recipe notes.
- Unsalted Butter: Melted butter is what helps the phyllo become nice and crunchy during baking.
- Peanut Butter: Gives the fun spin on a classic baklava recipe. Use a no-stir peanut butter.
- Chocolate Chips: You can use mini or regular size chocolate chips.
- Honey: This is the classic sweetener in baklava sauce.
How to make Chocolate Baklava
- 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 until it is liquid.
- 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.
- Pour about 2-3 tablespoons of peanut butter over the top and spread. Sprinkle with chocolate chips. Continue layering until you are out of peanut butter and chocolate.
- 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.
Expert Tips
- Cover the phyllo with plastic and a wet towel in between every layer because phyllo dries out very quickly.
- If you add any extra add ins, like nuts, you will need about 1 cup finely chopped peanuts.
- Do not use natural peanut butter that separates. Stick with a no-stir peanut butter. We love Skippy or Jif Naturals, which is a more natural peanut butter but doesn’t separate.
FAQs
Does baklava need to be refrigerated?
It doesn’t need to. The crispiness will better stay intact in a room temperature environment. Just make sure it’s in an airtight container.
Why did my phyllo dry and crack?
It will dry out if you don’t keep it covered. It’s very brittle – keep it covered with plastic and a wet kitchen towel to keep it moist and workable.
Peanut Butter Baklava Recipe
A new flavor of baklava with peanuts and chocolate
Total Time 3 hours
Ingredients
- 12 ounces (approx 340g) Phyllo Dough (defrosted, see note)
- ½ cup (113g) unsalted butter , melted
- 1 cup (268g) peanut butter
- 1½ cups (255g) chocolate chips
- 1 cup (200g) granulated sugar
- 1 cup (237ml) water
- ½ cup (186g) honey
- 1 teaspoon vanilla
Instructions
- 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 9×9” 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.
Recipe Video
Recipe Notes
- Phyllo comes in different size packages. Some have 2 rolls per package, and in those you’ll use just 1 roll. Other packages come in 1 pound sizes, I used approximately 3/4 pound of phyllo.
- Make sure to keep your phyllo covered with plastic and a wet towel – it will dry out really quickly. Cover it in between every layer!
- Leave the phyllo in the refrigerator to thaw before using.
- Baklava will last approximately 4-5 days when stored in an airtight container. Or you can freeze leftovers, but it won’t thaw as crispy, so it’s best to make this and serve within a day or two.
- If you want to add finely chopped peanuts, you’ll need about 1 cup.
- I used Skippy Naturals peanut butter (this is a more natural no-stir peanut butter). Do not use natural peanut butter that separates (use a no-stir peanut butter).
Recipe Nutrition
Serving: 1serving | Calories: 251kcal | Carbohydrates: 31g | Protein: 3g | Fat: 13g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 10mg | Sodium: 115mg | Potassium: 108mg | Fiber: 1g | Sugar: 22g | Vitamin A: 118IU | Vitamin C: 0.04mg | Calcium: 17mg | Iron: 1mg
Nutritional information not guaranteed to be accurate
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Last Updated on November 13, 2023
Oh man! I’m so glad you tried this and then shared it. You’re a good woman! 🙂 I can’t wait to try this one out on my family!
Hi, Can you freeze this and reheat? How long will it last before it goes bad. Thank you!!
I’m not sure about freezing, but I don’t see why not (just be careful, it’s sticky – be sure to freeze in something nonstick). Not much was left of this after our party, but I think it would last a few days in an airtight container.
I’m having company and would love to make this in advance. Can you freeze it and reheat? Also do you know how long it lasts ? Do you have to serve it the day you make it? Thank you!
OH MY! I LOVE this!
Dorothy, I hope I’m doing this one right. Phyllo is forgiving I know but my schedule went a little awry right in the middle (car issues). I did use the optional nuts but I couldn’t seem to see where you indicating using them. Am I missing that in the recipe? I “guessed” that you did them and the chocolate chips on the same level each time. That’s all that seemed to make sense but maybe I got that wrong and the nuts should have been on a different level. Thanks!
Yes that is correct! You can add the nuts with the chocolate chips! You did it perfect. Enjoy!!! And I’m sorry about the car trouble!
You should eat Baklava in Turkey ! I haven’t seen such a Baklava recipe but it may be good. We use pistachio or walnut. If it’s summer, you should consume it with ice-cream. Mmmm i wish it was summer now 🙂
YUM! Baklava + ice cream? Genius!
I realize this is an old post… But I am New – so checking everything out! Love it by the way! This looks sooooooo gooooood.
I love anything chocolate peanut butter . I love baklava too so…. Perfect combination. I will read her tutorial from Pioneer Woman to help me. If I don’t succeed I have a Greek friend who is a pro at baklava. She has same addition to peanut butter and chocolate so I will share with her. Thanks again!
It may be an old post, but this is my FAVORITE recipe! Thank you!
So many things to say. First, the question. How do you cut in your pan without cutting the pan? The one time I tried to make homemade baklava I couldn’t figure that part out. Second, I’m lucky enough to have toured the Tillamook Cheese Factory AND lucky to have moved to Portland roughly 11 years ago and it is an easy drive to Garibaldi and the coast…love that!! Thanks for a super recipe I can’t wait to try. Just can’t figure out how to avoid cutting my pan!
I’m so jealous you can go whenever you want!!!! 🙂 I used a glass pan for these. They still stick, but at least there aren’t any cut marks when I’m done! 🙂
I love baklava, and this recipe with peanut butter and chocolate too. Oh my, my mouth is watering as I write this. Thanks.
Thanks Christine!
Ok sooo….I’m thoroughly confused about what I’m supposed to do with the phyllo…..:P I’m gonna make this today or tomorrow and I have some homemade phyllo and I am just trying to figure out how to do this lol
Sorry Kayle, I just saw this. Email me with questions! I used the PW’s tutorial – she’s got photos of each step. I linked to it in the post!
oops I’m an idiot! I’ll go look, thanks hun!
You are not!!!
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