Chocolate Peanut Butter Globs (Ina Garten)

• 6 tablespoons unsalted butter
• 12 ounces semisweet chocolate chips divided
• 2 ounces unsweetened chocolate
• 2 extra large eggs
• 1 tablespoon instant espresso powder such as Medaglia d'Oro
• 2 teaspoons pure vanilla extract
• 3/4 cup sugar
• 1/3 cup all purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon kosher salt
• 1 cup walnut halves whole, not chopped
• 1 cup pecan halves whole, not chopped
• 2/3 cup peanut butter chips such as Reese's

1. Preheat the oven to 325 degrees F. Line a few sheet pans with parchment paper.
2. In a bowl set over simmering water, melt the butter, 6 ounces of the chocolate chips, and the unsweetened chocolate, stirring occasionally, until just melted. Remove from the heat and cool for 15 minutes.
3. In the bowl of an electric mixer fitted with the paddle attachment, beat the eggs, espresso powder, and vanilla until combined. Add the sugar, raise the speed to medium-high, and beat for 2 minutes, until the batter is thick and falls back on itself in a ribbon. Set aside.

unsalted butter, chocolate chips, chocolate, eggs, espresso powder, vanilla, sugar, flour, baking powder, kosher salt, walnut halves, pecan halves, peanut butter

Taken from www.yummly.com/recipe/Chocolate-Peanut-Butter-Globs-_Ina-Garten_-1422363 (may not work)