INGREDIENTS
Chocolate-Peanut Butter Sauce:1 cup semisweet chocolate chips1/4 cup creamy peanut butter1/2 cup milk1/4 cup heavy cream2 teaspoons vanilla
Churros:2 1/2 tablespoons granulated sugar1/2 teaspoon salt1 cup water2 tablespoons vegetable oil, plus more for frying1 cup flour1/2 cup granulated sugar1 teaspoon cinnamon
DIRECTIONS
To make the sauce: Combine all ingredients for the sauce in a medium saucepan over medium-low heat. Stir 5 minutes until chocolate chips are melted and sauce is smooth. Remove from heat; cool slightly to thicken.
To make the churros: In a small saucepan over medium heat, bring sugar, salt, water and 2 tablespoons of oil to a boil. Remove from heat. Add flour and stir with a wooden spoon until a soft ball of dough forms. Transfer dough to a piping bag fitted with a large star tip.
Meanwhile, fill a large saucepan halfway with oil and heat over medium-high heat to 375°F.
To make the sauce: Combine all ingredients for the sauce in a medium saucepan over medium-low heat. Stir 5 minutes until chocolate chips are melted and sauce is smooth. Remove from heat; cool slightly to thicken.
To make the churros: In a small saucepan over medium heat, bring sugar, salt, water and 2 tablespoons of oil to a boil. Remove from heat. Add flour and stir with a wooden spoon until a soft ball of dough forms. Transfer dough to a piping bag fitted with a large star tip.
Meanwhile, fill a large saucepan halfway with oil and heat over medium-high heat to 375°F.
Carefully pipe churro batter into oil (or pipe onto a plate, then transfer to oil using a slotted spoon). Fry churros on both sides 1 to 2 minutes until golden brown. Use a slotted spoon to transfer churros to a paper towel-lined plate to drain excess oil.
Combine sugar and cinnamon in a large bowl. Add churros to bowl and toss lightly to coat. Serve churros warm with sauce on the side.
Combine sugar and cinnamon in a large bowl. Add churros to bowl and toss lightly to coat. Serve churros warm with sauce on the side.
