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Candace's Corner

Chocolate Peanut Butter Mounds

Recipe and Photo Adapted from Barefoot Contessa


  • 6 tablespoons (¾ stick) unsalted butter
  • 14 ounces Sarris 2.25 oz. Dark Chocolate Bars or Sarris Dark Break-Up Chocolate, chopped and divided
  • 2 extra-large eggs
  • 1 tablespoon instant espresso powder
  • 2 teaspoons pure vanilla extract
  • ¾ cup sugar
  • 1/3 cup plus 1 tablespoon all-purpose flour
  • 1 teaspoon baking powder
  • ¼ teaspoon kosher salt
  • 1 cup whole walnut halves (chopped)
  • 1 cup whole pecan halves (chopped)
  • 2/3 cup peanut butter chips



  1. Preheat the oven to 325 degrees. Line a few sheet pans with parchment paper.
  2. In a bowl set over simmering water, melt the butter and 8 ounces of the chopped chocolate, stirring occasionally, until just melted. Remove from the heat and cool for 15 minutes.
  3. In the bowl of an electric mixer fitted with the paddle attachment, beat the eggs, espresso powder, and vanilla until combined. Add the sugar, raise the speed to medium-high, and beat for 2 minutes, until the batter is thick and falls back on itself in a ribbon. Set aside.
  4. With the mixer on low, slowly add the chocolate mixture to the egg mixture. Combine the 1/3 cup of flour, baking powder, and salt in a small bowl and fold it into the chocolate mixture with a rubber spatula. In another bowl, combine the walnuts, pecans, peanut butter chips, the remaining 6 ounces of chopped chocolate, and the tablespoon of flour and fold it into the chocolate mixture. With 2 soup spoons, drop rounded mounds of batter 1 inch apart onto the prepared sheet pans. Bake for 15 minutes exactly. Cool on the baking sheets.


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