Peanut Butter Chocolate Fondue Recipe

Peanut Butter Chocolate Fondue Recipe

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  • Prep Time


  • Total Time


  • Servings




  • 1

    (8 ounces) can pineapple chunks, drained and juice reserved

  • 2

    apples, cored and sliced

  • 2

    large bananas, sliced 1-inch thick

  • ¼

    pound seedless grapes, washed and dried

  • ½

    pound strawberries, washed and dried

  • 2

    cups marshmallows

  • 2

    cups cubed pound cake or angel food cake

  • 12

    ounces dark chocolate, chopped

  • ½

    cup smooth peanut butter


PREPARATION: Place reserved pineapple juice into a large zip-top bag. Add bananas and apple slices, seal bag, and toss gently to coat the fruit. (The acid from the juice will slow down browning of the fruit.) Let sit for 5 minutes, then drain. Gently pat pineapple chunks, apples, and bananas dry with paper towels. Arrange fruit, marshmallows, and cake around outer edge of large platter, leaving room in the center. In a double-boiler, melt chocolate and peanut butter until smooth and combined, stirring often. Pour into a heat-proof bowl or fondue pot, and place in the center of the platter. Use fruit, marshmallows, and cake cubes as dippers.


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