I don’t think I need to convince anyone about the merits of making your own chocolate peanut butter cups do I?
The beauty of making your own sweets is that you know exactly what goes it in (and how much) and in my case, I can control potential for cross contamination with allergens in the factory. Plus it’s so much cheaper!
On a lighter note these are da BOMB! My hubby said they taste just like the “real thing” but I think they taste better 😉 All you need to do is melt some chocolate….spread some peanut butter….and anxiously wait for them to harden before you and your family gobble these up!
(adjust amounts to suit your preference, these make 4 large cups)
1/2 cup semi-sweet chocolate chips, melted, divided
1 tsp coconut oil (optional but recommended)
Peanut butter layer:
1/4 cup peanut butter, natural or commercial
1 tbsp honey
1. Melt chocolate chips in the microwave until melted, stirring every 30 seconds. Add in coconut oil if using. Whisk it well to ensure chocolate is nice and smooth.
2. Place muffin papers on a plate or baking pan. Spoon 1 tbsp of melted chocolate into the bottom of each paper liner, or enough to make a thin layer. You should have used approximately half of the chocolate. Bang the plate on the counter a couple of times to help it settle smoothly if needed. Place plate or pan in the freezer for about 10 minutes to harden.
3. Scoop peanut butter into bowl and add honey. Microwave for about 30 seconds to soften up the peanut butter slightly. Stir well to ensure it is nice and smooth.
4. Pull the muffin papers back out of the freezer. Scoop in about 1 tbsp of peanut butter filling onto top of the chocolate. Bang the pan on the counter a few times to help spread it out if needed.
5. Slightly reheat the remaining chocolate if it has cooled too much. Divide the rest of the chocolate over the peanut butter later. Pop them back in the freezer for about 20-30 minutes or until totally firm and hardened.
Store in the fridge but allow them to warm for about 5-10 minutes before eating. Enjoy!