Introduction: DIY Almond Butter Chips
You know all about peanut butter chips. I mean, they're delicious. But have you ever even dreamed about almond butter chips?
Well, even if you didn't, I did for you, and I have something delicious to offer up: a recipe for DIY almond butter chips.
This tutorial was originally seen on CakeSpy.
Teachers! Did you use this instructable in your classroom?
Add a Teacher Note to share how you incorporated it into your lesson.
Step 1: Assemble Your Ingredients
- 1/3 cup almond butter
- 1 tablespoon softened unsalted butter
- 1/3 cup confectioners' sugar
- 1-2 tablespoons milk
- pinch sea salt
Step 2: Mix Your Ingredients.
In a large bowl (or in a stand mixer) cream the almond butter, butter, and confectioners' sugar until everything comes together. Chances are it's a somewhat mealy mixture.
Now, pause your mixing and add the milk, a touch at a time, until niiiiice and creamy and as smooth as it can be considering the texture of the almond butter. It should be thick, but have a consistency where you feel like you can pipe it. I say 1-2 tablespoons of almond butter because you may not need it all. Oh, and stir in that salt. It makes the morsels extra-royale tasty.
Step 3: Load the Mixture Into a Bag and Pipe
Go ahead and load the mixture into a piping bag or a ziploc bag with a corner cut off (as you can see the corner is not yet cut off in my picture). Pipe onto a parchment-lined or silicone sheet.
Step 4: Freeze Before Using
Place the finished morsels in the freezer until completely set; store in an airtight container in the freezer until ready to use.
Note: These chips/morsels make a fantastic dessert topping, a tasty snack by the handful, and they can be used for baking. They don't hold their shape quite as well as store-bought peanut butter or chocolate morsels, but as long as they are frozen before being added to a cookie dough, they will hold their shape. To illustrate, here is an I've added a photo of a cookie that I baked with some of the morsels on top. See how they get melty, but don't melt entirely?