Chocolate Peanut Butter Marbled Biscotti

Can we really be just 8 days away from Easter?  Yikes!  I guess it's time to hop to it and get myself in gear.  😅🐰 It will probably come as no surprise to you that we do Easter BIG in this house. 🐣Even though my kids are adults, we still have annual family egg dyeing parties.  The older my kids get, the more fun it is to get creative with our egg dyeing techniques.  We've used everything from shaving cream to bubble wrap to chalk to decorate our hard boiled eggs.  Some of my favorite eggs were the ones we dyed with kool-aid.  They tasted a little fruity but they smelled AMAZING!  😂

On Sunday morning the Easter bunny hides all the eggs for the kids to find, and every year egg hunting competition seems to get a little more intense. (It usually ends with wrestling in the front yard.) 😅 Once all the eggs have been accounted for, we get dressed in our Sunday best, go to church and then hurry home and for a great big Easter feast. 🥕

I feel like we have a traditional Easter celebration every year - minus the front yard wrestling.  Easter might just be my favorite holiday.  I love the weather, I love the new blooms that pop up in my yard at Easter, I love the Easter brunch/lunch and I especially love gathering up goodies to fill up baskets for everyone.  This year, I've got several Easter baskets to assemble so I decided to tuck in a few homemade treats alongside the chocolate bunnies and jelly beans.  

My family loves biscotti so decided to up my game and make some biscotti that was "Easter basket worthy".  I don't normally decorate the tops of my ​biscotti but this occasion just seemed to call for something a little "dressier" so here's my 2021 Easter biscotti recipe - Chocolate Peanut Butter Marbled Biscotti with a White Chocolate Peanut Butter and Dark Chocolate Top.  😋  

Chocolate Peanut Butter Marbled Biscotti
PEANUT BUTTER DOUGH:
3 Tablespoons butter room temperature
3 Tablespoons peanut butter
⅔ cup granulated sugar
¼ teaspoon salt
1 ½ teaspoons baking powder
1 Tablespoon vanilla extract
2 large eggs 
2 cups all-purpose flour
½ cup peanut butter chips

CHOCOLATE DOUGH:
6 tablespoons butter
⅔ cup granulated sugar
¼ teaspoon salt
1 Tablespoon vanilla extract
2 large eggs 
1 ¾ cups all-purpose flour
1 ½ teaspoons baking powder
¼ cup Dutch-process cocoa powder
1 teaspoon espresso powder
½ cup mini chocolate chips

CHOCOLATE-PEANUT BUTTER TOPPING 
2 cups dark melting chocolate
1 cup white melting chocolate
¼ cup peanut butter 

For the peanut butter dough: Cream together butter, sugar, peanut butter, salt, baking powder and vanilla.

Beat in the eggs, one at a time. 

Gradually add flour until just combined. 

Fold in peanut butter chips. 

Wrap dough in plastic wrap and refrigerate while making second dough.

For the chocolate dough:  Cream together butter, sugar, salt and vanilla. 

Beat in eggs, one at a time. 

Whisk in flour, baking powder, cocoa and espresso.  

Fold in chocolate chips. 

Remove peanut butter dough from refrigerator and divide into 6 pieces.  

Shape each portion into a thick disk. 

Repeat dividing and forming with chocolate dough.  

Stack 3 peanut butter disks, alternating with 3 chocolate disks.  

Press, stretch and mush the doughs together to form three 14x2" logs.  

Bake 25 minutes at 350.  Let cool 30 minutes to overnight.  

Reduce oven temperature to 325 and cut logs into 3/4" slices.  

Stand biscotti up on baking sheet and bake another 30-40 minutes.  

Combine white chocolate and peanut butter and melt in microwave. 

Melt dark chocolate. Transfer each to a ziploc or piping bag.  ​

Pipe stripes of alternating flavors down each biscotti.  Drag a toothpick through stripes at 1/2" intervals to create a Napoleon design. ​

Now I need to take an unofficial survey.  Do you still make Easter baskets for your adult children?  What do you put in them?  What kinds of homemade treats do you tuck inside their baskets to be unveiled on Easter morning?  Send me your ideas and suggestions.  TIA

​Ciao!

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