- 12 Jalapenos seeded
- Creamy Peanut Butter
- Chocolate Almond Bark
Slice open the jalapenos and cut the seeds out.
Fill jalapenos completely with peanut butter.
Melt the chocolate almond bark.
Dip the peanut butter stuffed jalapenos until they’re completely covered.
Set on wax (or parchment) paper and place in the refrigerator for 10 minutes.
Serve whole or sliced. Enjoy!
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Nutritional information is provided as a reference, using an online calculator. We recommend verifying the information independently.