To give you a little insight regarding how excited I am about this peanut butter cup recipe, as well as how much peanut butter cups have my full attention when it comes to choosing a sweet bite as of late, let me just say that I did not bookmark this recipe under “recipes” nor did I file it under “DIY party ideas” – nope. This one made it to the bookmark I have created called “my best life.” It’s right along with articles that inspire, guided meditations that transform, recipes that are organic, whole, and clean, as well as images that tap into my aliveness. Yep. This sweet, sweet recipe made it there – the mother of all bookmarks. And it is with that disclaimer, that I share with you this recipe for homemade Peanut Butter Cups, which will be a fabulous treat for holiday celebrations, as found onHave Cake, Will Travel.
PEANUT BUTTER CUPS
For the chocolate:
1 1/2 cups (273 g) chopped semisweet chocolate
2 tablespoons (32 g) natural peanut butter
For the filling:
12 tablespoons (or 3/4 cup) (192 g) natural peanut butter
1/3 cup (64 g) evaporated cane juice or light brown sugar or even powdered sugar
2 tablespoons (10 g) vegan graham cracker crumbs, optional
Prepare a standard muffin tin with 12 paper liners.
Combine chocolate, peanut butter and salt in a microwave-safe bowl. Microwave in 1-minute increments, keeping a close eye to avoid burning, and stirring often. Using a double boiler is also an option.
Place 2 teaspoons melted chocolate in each cupcake liner and carefully spread it with the back of a spoon at the bottom and only 1/4 of the way up the liner. Repeat with all 12 liners.
Place the chocolate-covered liners onto a plate in the fridge to firm up, for about 20 minutes.
Meanwhile, prepare the filling: Stir together peanut butter, sugar, optional crumbs, and salt.
The chocolate should be hard by now, so divide peanut butter paste into all 12 liners, about 1 heaping tablespoon (20 g) per liner, pressing down gently to make sure the paste goes everywhere. Place in fridge to firm up, for about 20 minutes.
Top with 2 teaspoons melted chocolate, spreading carefully so that none of the peanut butter can be seen.
Let cups firm up in fridge for at least one hour before enjoying. Store in fridge or freezer.
Yield: 12 candies
(photo and recipe credit: Have Cake, Will Travel)