Peanut Butter Chips

Freezing extends shelf life significantly; thaw to room temperature before use to avoid condensation

Store in an airtight container or sealed bag in a cool, dry place away from heat and sunlight

Fold peanut butter chips into batter gently at the end to prevent breaking

They soften quickly in warm batter; work fast or chill batter briefly before baking

For best flavor, use them in recipes that bake at 350°F (175°C) or higher so they meld slightly

Check the package label—some brands contain more cocoa solids than others, which affects flavor

Chocolate (brownies, chocolate cookies)

Banana (blondies, muffins)

Oatmeal (cookies)

Caramel (bars, brownies)

Pretzels (cookies, bars)

Overmixing batter after adding chips, which can crush them and make them powdery

Using chips that have hardened from improper storage; they should be soft and slightly waxy

Adding too many chips, which can overwhelm the recipe and make the texture greasy