Homemade Dark Chocolate Peanut Butter Cups
The Perfect Irresistible Valentine’s Day treat for your loved ones!
Make these delicious treats with healthful ingredients.
These chocolate peanut butter cups are super-simple to make, with just a few ingredients. Use the best quality chocolate ~ I like an extra dark type, although, yes – you can use milk chocolate if you desire (has a much higher sugar content.)
Ingredients
Instructions
Peanut Butter Filling:
Place the peanut butter, unsalted butter, and salt in a microwaveable bowl, and heat in the microwave for about one minute or just until soft, but not yet melted (check and stir the ingredients every 20 seconds). Stir in the confectioners sugar with a whisk. Let cool then refrigerate.
Chocolate:
(If using a block of chocolate, chop into 1/2 pieces.)
Melt the chocolate (chips) and shortening in a heatproof bowl placed over a saucepan of simmering water. Stir with a rubber spatula until totally melted.
Temper – let cool slightly.
Set 24 mini paper miniature muffin cups a rimmed tray to fit.
Drop a teaspoon of the melted chocolate into each of the paper lined miniature muffin cups – to cover the bottom by 1/4 inch, and the sides.
Refrigerate until just firm.
Top with a teaspoon of peanut butter mixture.
Then top with another teaspoon of melted chocolate. Smooth to cover the peanut butter layer.
Refrigerate until set. Store in an airtight container, separated with waxed paper in the refrigerator.
To eat: Simply pull away paper liner.
Consider Decorations:
Chocolate Hearts: Place excess melted chocolate into a small baggie.
Snip a corner and pipe small chocolate hearts onto wax paper (on a tray.)Add finely chopped peanuts on top of the hearts and refrigerate until hard.
Can also add a peanut half to the top of the chocolate layer on the peanut butter cup before chilling.
*Ingredients:
Guittard chips are Dairy-Free. If making this recipe Vegan, use coconut oil in the peanut butter mixture.
Can also add a peanut half to the top of the chocolate layer on the peanut butter cup before chilling.
Enjoy! I think these taste best at room temperature. Careful not to let them melt in a very warm room!
See BLOG for many more photos and information.
This recipe may not be reproduced without the consent of its author, Karen Sheer
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