Dark Chocolate Peanut Butter Cups

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  • 20Servings
  • 1:50 hPrep Time
  • 0 mCook Time
  • 0 mReady In
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No one ever stays mad at me for long. Sure, I can be obnoxious at times – like when I tried to convince Kobe that he had green and purple stuff on his nose. Sure, I can be overly dramatic at time – like that whole spaghetti complex. Sure, I have other faults; but, in an attempt to protect my self-esteem, I won’t get into them.

Still, people seem to like me. I have friends. They like coming over. Perhaps it has to do with my homemade dark chocolate peanut butter cups.

Kobe messaged me earlier today to find out what I was doing. Upon learning I was busy making peanut butter cups, he told me I’m his favorite. Finally!

His favorite what, you might ask? I have the same question. I’ll be asking tonight when he gets home… before he gets any peanut butter cups. He better have a good answer. Hopefully he doesn’t, then I won’t need to share my peanut butter cups.

I love my husband. I really do. I just also love chocolate – and peanut butter. Put them together and I’m not in a sharing mood. I previously discussed my poor sharing skills with you. I blame my kindergarten teachers.

The best part is that these dark chocolate peanut butter cups are completely dairy-free. (I probably shouldn’t have to tell you this but they contain peanuts – so beware if you have allergies.)

They will last about 10 days in a sealed container in the fridge. I mean, they would last that long if you don’t eat them all before that.

Ingredients

Step by step method

  • In a double boiler (or microwave), melt chocolate over low heat. Stir occasionally for even heat distribution.

  • Meanwhile, set 20 mini muffin cups out on a baking sheet.

  • Using a small spatula, paint the inside of each cup with melted chocolate. Place in the fridge and allow chocolate to set for one hour.

  • Meanwhile, mix peanut butter, confectioner’s sugar, salt, and vanilla.

  • Evenly distribute the peanut butter mixture among the cups. Using a small spatula, smooth the tops.

  • Cover with a thin layer of melted chocolate. Place back in fridge to set – approximately 45 minutes.

Chef Info

Wanda

Guest-Chef

The two most important things you should know about me: I’m newly married and I LOVE to cook. I delight in experimenting with new recipes, new cuisines, and new ingredients. I read cookbooks in bed and rarely make the same thing twice. When the urge strikes, I also bake. I strive to cook healthful nutritious food. Sometimes, I end up making…

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