Peanut butter, raspberry + milk chocolate toastie

Peanut butter, raspberry + milk chocolate toastie

By
From
Chefs Eat Toasties Too
Makes
4
Photographer
Brendan Homan

Imagine a toastie that has peanut butter and raspberries, which you could dip in milk chocolate as you pleased. Well, look no further...

Ingredients

Quantity Ingredient
8 slices of brioche
120g peanut butter
4 tablespoons raspberry jam
16 raspberries, halved
80g unsalted butter, softened
600g callebaut origin java 32% milk chocolate melts (buttons), melted, for dipping

Method

  1. Liberally spread peanut butter evenly onto four slices of the brioche. Spread the raspberry jam on the remaining slices and evenly distribute the halved raspberries on top. Sandwich the peanut butter and raspberry slices together. Make four sandwiches in total and butter the outside of each.
  2. Heat a large non-stick frying pan over medium heat. Cook the sandwiches for 4 minutes on each side to obtain a golden exterior. Remove the sandwiches from the heat and allow them to cool before cutting them into strips, or in half lengthways. Serve with the melted milk chocolate for dipping.

Pro tips

  • Salty peanut butter works really well with the tart raspberries. Brioche is key and milk chocolate makes the whole world a better place. Use smooth or crunchy peanut butter, whatever your preference.
Tags:
Toasties
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again