Sometimes I like to try something I’ve never made before. For example, I recently saw someone eating chocolate & peanut butter cups and thought to myself that it had been YEARS since I had one.

Last week I decided to give it a shot, and it was so easy. While they didn’t turn out perfect looking, they still turned out pretty damn delicious. That’s one of the stressful parts of recipe creating and testing…there isn’t always a guarantee that it will work out.

It was quite simple to make but realized I should have made them a little smaller. One of these was enough to satisfy my mid-afternoon sweet craving.

INGREDIENTS:

  • 18 oz of bakers chocolate (I used semi-sweet, but bittersweet would also work)

  • 1/2 cup of peanut butter or nut butter of your choice

  • 1 tbsp neutral oil (like canola)

  • 1 tbsp of honey

  • sea salt (optional)

DIRECTIONS:

  1. In a double boiler, melt the chocolate and add 1 tbsp of oil.

  2. Line a muffin pan with liners and add about 1/2 tsp (for small bites) or 1 tbsp (for bigger cups).

  3. Add 1 tbsp of honey with the nut butter and mix. This will ensure the nut butter will stay soft and gooey once the cups are set.

  4. Add one tsp of nut butter to each cup and then top with more chocolate.

  5. Add a pinch of sea salt on top of each (optional).

  6. Let sit in the fridge for about 20 minutes.

  7. Repeat the process until you use up all of the chocolate.

These will keep for about a week at room temperature in an air-tight container.

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