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I love love love all things peanut butter and chocolate. Chocolate and peanut butter. Peanut butter. Chocolate. Any combination of the two is simply life-altering. No, that is absolutely not dramatic. What I utterly love (okay, maybe I’m a wee bit forth-coming with the exclamative adjectives) about these homemade peanut butter cups is they are all-natural. And I control the amount of sweetness myself.
Oh, did I mention easy? Yeah, that too.
I used Peter Pan® Simply Ground Original peanut butter because it doesn’t have any preservatives, colors, or artificial preservatives (and it’s easy to find at Walmart…
And it’s creamy with a bit of crunch which I ADORE for these homemade peanut butter cups. Texture. I can control that too :).
You start by lining the bottom of silicone cupcake liners or sprayed muffed pans (that works perfectly fine, as well!) with your melted chocolate. Keep your layer of chocolate rather thin and push or swirl it up the liners about 1/3 of the way. It’s not rocket science I just want you to have enough for 9 peanut butter cups, if possible, with leftovers to seal the cups up with. If you are using the sea salt (do it! So good!), sprinkle a bit down into the pans BEFORE you put down your chocolate. It will stick to the chocolate and be oh so tasty!
You can melt your chocolate either in a double broiler or in the microwave. If using the microwave melt it in small increments of about 15 seconds at a time.
If you don’t have a double broiler create a makeshift one by putting one small pot into a larger pot with water. Put the whole thing on the burner on medium heat and the heating water in the larger pot will gently heat the contents in the small pot (with your chocolate in it). Just be sure you don’t have SO much water in the large one that it overflows :). Yes, I totally have done that!
Your peanut butter center is made up of only peanut butter and… maple syrup. I know, so easy! Again, peanut butter is the star of the show so be sure to get a great one!
I love using peanut butter with texture built right in. It eliminates steps and tastes super tasty! Doesn’t that looks great? Yum.
After your layer of chocolate has properly cooled place a tablespoon or so of the peanut butter mixture into the center wells and spread it a bit to the edges.
Seal up your cups with the remaining melted chocolate (you saved some, I hope and didn’t eat it all?). Place back into the freezer until set.
Peanut Butter Cups
- 1 bag chocolate chips
- 1 tablespoon coconut oil
- 1/2 cup peanut butter
- 1/4 cup powdered sugar
- 2 tablespoons melted butter
Put 1/2 the chocolate chips and coconut oil in a bowl. Microwave in 30 second intervals, stirring in between, until chocolate becomes smooth.
Pour the chocolate mixture into baking cups lined with cupcake liners. Freeze for 1-2 hours.
Mix the melted butter, powdered sugar, and peanut butter in a bowl until smooth.
Pour the peanut butter mixture on top of the chocolate mixture. Freeze for 15 minutes, or until peanut butter firms.
Repeat the chocolate melting process for the remainder of the chocolate and coconut oil.
Pour chocolate mixture on peanut butter. Freeze for 1-2 hours or until chocolate has hardened. Eat!
These are best stored in the freezer in a plastic container. They can be individually wrapped in wax or parchment paper for individual storage but keep them cool until ready to eat.
FUN QUIZ OF THE DAY…
What Peanut Butter Flavor Fits Your Personality?
Take the fun quiz here:http://cbi.as/vyn6
(You’ll can also get a coupon and access to more peanut butter recipes!)