Big Little Recipes

Our New Favorite Chocolate–Peanut Butter Dessert

March  3, 2020
Photo by ROCKY LUTEN. PROP STYLIST: VERONICA OLSON. FOOD STYLIST: SAMANTHA SENEVIRATNE.

A Big Little Recipe has the smallest-possible ingredient list and big everything else: flavor, creativity, wow factor. Psst—we don't count water, salt, black pepper, and certain fats (specifically, 1/2 cup or less of olive oil, vegetable oil, and butter), since we're guessing you have those covered. Today, we're putting a peanut-buttery spin on halvah.


I grew up in a Jewish family, which is to say, I grew up in a brisketlatkematzo ball soup family. But not a halvah family. Though increasingly popular, this crumbly candy has a love-it-or-hate-it reputation and, to put it lightly, my mom hates it. So it took awhile (years! decades!) to realize that I madly, deeply, truly love it.

The world halvah “is derived from the Arabic world halwa, meaning ‘sweetmeat,’ and it is believed to have originated in Turkey as a flour-and-sugar-based candy,” writes blogger, cookbook author, and halvah champion Molly Yeh in The 100 Most Jewish Foods. “As it spread throughout the Middle East and Asia, variations made with other ingredients like ground nuts, seeds, carrots, and semolina were popularized.”

Photo by ROCKY LUTEN. PROP STYLIST: VERONICA OLSON. FOOD STYLIST: SAMANTHA SENEVIRATNE.

The sesame version that Americans know today took hold in the U.S. thanks to Eastern European Jews, immigrating in the late 19th and early 20th century. I’d like to think my great-great grandma Anna was one of them, devouring halvah every chance she could, like me.

Join The Conversation

Top Comment:
“Do you know if it will work with homemade peanut butter? (Nothing more than peanuts in my Vitamix). Homemade doesn't seem to work well in many recipes. Thanks.”
— Josephsm
Comment

At its most basic, halvah has two ingredients: tahini (sesame seed paste) and sugar syrup (sugar plus water). But modern shops love to have fun with their flavors. Just look at Seed + Mill, founded in 2016 and based in Manhattan’s Chelsea Market. They sell dark chocolate halvah (and sea salt dark chocolate! and chocolate orange!). And cinnamon and ginger and raspberry and rose oil.

But what if, instead of adding something, we swapped something? What if, instead of tahini, we used peanut butter? What then?

Photo by ROCKY LUTEN. PROP STYLIST: VERONICA OLSON. FOOD STYLIST: SAMANTHA SENEVIRATNE.

Turns out, the process stays exactly the same: You cook sugar-water until it reaches 245°F, aka the firmball stage, right above the softball stage, which is where you’d stop for something like fudge; halvah takes things further to yield its signature, flaky, Butterfinger-esque texture. Then you combine this sugar syrup with peanut butter for just shy of 30 seconds—no more!—any longer and the candy turns out too crumbly. After transferring this mixture to a loaf pan, let it cool as long as you can (for me, this usually means a couple hours, give or take, then I cave).

Of course, you could have peanut butter halvah plain and be a happy camper. But I couldn’t resist swirling in some chocolate, peanut butter’s best friend (as confirmed by Reese’s, this mousse, and these cookies). And, if we’re swirling in some chocolate, we might as well add more on top, right? Right.

You already know that you can eat halvah in slices. And you should! But you can also fold pieces into brownie, blondie, or waffle batter. Or crumble it on top of ice cream or Greek yogurt. Or give it to my mom. Because even she loves it.

This post contains products that are independently selected by our editors and writers, and as an Amazon Associate, Food52 would earn from qualifying purchases.

Join the Conversation

See what other Food52 readers are saying.

  • Amanda Trayes
    Amanda Trayes
  • Serena
    Serena
  • Josephsm
    Josephsm
  • Eric Kim
    Eric Kim
  • drbabs
    drbabs
Comment
Emma is a writer and recipe developer at Food52. Before this, she worked a lot of odd jobs, all at the same time. Think: stir-frying noodles "on the fly," baking dozens of pastries at 3 a.m., reviewing restaurants, and writing articles about everything from how to use leftover mashed potatoes to the history of pies in North Carolina. Now she lives in Maplewood, New Jersey with her husband and their cat, Butter. Stay tuned every Tuesday for Emma's cooking column, Big Little Recipes, all about big flavor and little ingredient lists. And see what she's up to on Instagram and Twitter at @emmalaperruque.

8 Comments

Amanda T. March 25, 2020
Dear lord, that looks good.
 
Serena March 22, 2020
I absolutely LOVE halvah! I had my first taste of it just a few years ago and immediately was in love - so much so, I wanted to introduce it to everyone who had any kind of sweet tooth in my life. But like the author says, you either love it or hate it. I couldn't understand why anyone would hate it. Glad to find out that there is a peanut butter version we can make!
 
Josephsm March 22, 2020
Do you know if it will work with homemade peanut butter? (Nothing more than peanuts in my Vitamix). Homemade doesn't seem to work well in many recipes. Thanks.
 
Author Comment
Emma L. March 22, 2020
I haven't tried that myself but, since this recipe uses unsweetened peanut butter, I imagine a homemade version would probably work! If you give it a go, let me know how it turns out.
 
Eric K. March 3, 2020
Count. Me. In!
 
drbabs March 3, 2020
Emma, you’ve seen this, right? https://food52.com/recipes/37533-chocolate-covered-almond-halvah
 
Author Comment
Emma L. March 3, 2020
Hi Drbabs—I hadn’t, but looks delicious! Love almond butter, can’t wait to try.
 
drbabs March 3, 2020
And my husband adores chocolate and peanut butter. Can’t wait to try yours!