Chocolate Peanut Butter Recipe

Preheat a skillet or toaster. If using a skillet, melt the butter over medium heat and toast both sides of the sourdough slices 2–3 minutes per side until golden and slightly crisp. If using a toaster, toast to medium-high until edges are crisp and center warmed. Transfer to a cutting board or plate.

Spread peanut butter

While the toast is still warm, spread about 1½ tablespoons of creamy peanut butter evenly over each slice so it slightly melts into the bread.

Prepare fruit

Peel the banana and slice it into 1/4-inch (6 mm) rounds. Hull the strawberries and slice them thinly (about 1/8–1/4 inch). Arrange banana slices and strawberry slices over the peanut-buttered toast in a single even layer, alternating or grouping as you prefer.

If the chocolate-hazelnut spread is very thick, warm it for 10–15 seconds in the microwave and stir in 1 teaspoon of milk or cream to loosen to a drizzling consistency. Transfer to a small spoon or a squeeze bottle. Drizzle about 1 tablespoon of the chocolate-hazelnut mixture over each prepared toast in a zigzag or thin lines. Be careful not to overload so the fruit remains visible.

If using, sprinkle the chopped roasted peanuts or hazelnuts evenly over the drizzled chocolate for crunch. Lightly scatter a pinch (about 1/8–1/4 tsp) of sea salt flakes across both toasts to enhance flavor. If you want extra sweetness, finish with a light drizzle (about 1 tsp total) of honey or maple syrup.

Serve immediately so the toast retains crisp edges and the toppings are fresh.