Peanut Butter Cups
What’s better than peanut butter and chocolate? Hardly anything! I think most people would agree that it’s hard to go wrong with that combo. That’s why one of the most popular candies around this time of year in the States is the Reese’s Peanut Butter cup. But, have you ever stopped to look at what’s actually in one of those? Or have you eaten too many and immediately gotten a stomach ache? I have, and it’s not pretty.
If this is your first time here, you may not know how much I love making things from scratch. A lot of candies and other processed foods contain crazy amounts of sugar. There’s no need for this much sugar and in fact, a lot of things are better without it. That’s why I always have maple syrup, agave and honey in my kitchen to sub out for refined sugar in any recipe. A while ago I found a recipe for nut butter cups on one of my favorite blogs. Just the other day I realized that it was no longer there and panicked. This is why I have a binder of all my favorite Pinterest recipes. Unfortunately, I haven’t updated it in too long. Luckily, I’ve made these things so many times that I remembered the basic measurements. So, I thought I’d share it with you here today!
Peanut Butter Cups
Yields ~3 dozen mini cups or 1 1/2 dozen large ones
INGREDIENTS
1 cup peanut butter
1/3 cup honey
1 tsp vanilla extract
3 cups semi-sweet chocolate chips
3 Tbsp coconut oil
DIRECTIONS
Blend together peanut butter, honey and vanilla. Set aside
Melt the chocolate and coconut oil together. (Honestly, I do this in my microwave in 30 second intervals with frequent stirring. No need to go to the stove.)
Get out either silicon muffin cups or a couple muffin tins. (I have both, so I do a mix of mini muffin tins and the large muffin cups.)
Put a layer of the melted chocolate on the bottom of the muffin cup. Repeat this for all the cups.
Put a layer of peanut butter mixture on top of the chocolate layer. Repeat this for all cups.
Put a final layer of chocolate on top of the peanut butter mixture. Again, repeat for all cups.
Stick all of them in the freezer for a few hours or more (depends on size) until frozen solid.
Take out of the tins and cups and store in an airtight container in the fridge for up to two weeks! Enjoy!
Tip: If you’re using tins and have trouble getting the peanut butter cups out, try sticking the bottom of the tin in warm water (making sure not to submerge the candies). Hold it there for 15-30 seconds and pry out the candies with a butter knife. They should pop right out. If not, hold them in the water again.
This is by far one of my favorite recipes and I make it all the time. It’s a big hit with kids too. You might even want to try it on this homemade ice cream, if you’re feeling adventurous.
What’s your favorite Halloween candy?
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