1cupsalted, creamy natural peanut butter(I love Trader Joe’s brand)
2 1/2Tbsppowdered sugar
1 1/2Tbspagave nectar or maple syrup (or honey if not vegan)
Place a sheet of parchment paper on a rectangular baking pan (as original recipe is written // adjust if altering batch size). Set aside.
To a mixing bowl, add peanut butter, powdered sugar, and agave and stir.
Add coconut oil and mix until thoroughly combined. It should be thin and pourable.
Pour mixture onto parchment-lined baking sheet and spread with a spatula or spoon until uniformly thin. You don't want it too thick in any one area, so try your best to make sure it's even.
Pop in the freezer until very firm - at least 30 minutes, but up to overnight or 4-6 hours. The longer it sets, the easier it will be to cut up and break apart.
Once firm, use a knife or pizza cutter to break it into chips. Loosen with a spoon or spatula to help break apart once cut.
At this point, especially if your kitchen is warm, the chips will start to soften. These chips need to stay in the freezer!
Transfer chips to a freezer safe Tupperware container or bag and store in the freezer until ready for use. When adding to a recipe, keep in the freezer until adding to your batter. And if you batter is too warm (if it's been heated or cooked in some way) it will melt the chips. So be sure to add the chips to a room temp, preferably chilled dough.
They will bake as regular baking chips do flavor wise, but because they contain no additives or preservatives to help them keep their shape during baking, they will melt a bit more than store bought. But because these are much more wholesome and natural, I much prefer them to store bought.
Will keep in the freezer for 1 month or more. Yields ~2 cups chips.
*Recipe makes ~2 cups peanut butter chips. *Nutrition information is a rough estimate calculated with agave.