Sweet Genius

The other day, I accidentally bought a huge container of natural peanut butter at Whole Foods thinking that it was the “unnatural” (or regular version) that would taste like Skippy. While natural is probably healthier in general, the taste and the weird collection of oil on top always gets me. I mean, I appreciate its existence but I just don’t like it in my peanut butter and jelly sandwiches or on my toast. That’s Skippy territory. Baking with it on the other hand, is a different story; I prefer baking with the natural stuff because it tastes better in sweets. There’s more peanut flavor and things don’t seem to get as teeth-achingly sweet, especially when you’re making a dessert that’s composed of mostly sugar like these peanut butter chocolate bars:

Chef ate almost all of it. I had no idea he had such a sweet tooth.