Homemade Peanut Butter Cups
After I made these dark chocolate PB eggs and they were such a huge hit I knew I had to make them again. I figured why not try the real deal… Reese’s Peanut Butter Cups?! They use the exact same ingredients and actually take less time because you don’t have to let them freeze.
The only extra items you’ll need are mini or regular sized cupcake holders and a Ziploc bag or icing pipe. I got mine from bulk barn. I personally like the mini ones because it makes them bite sized but whatever your preference.
Follow the same instructions as below for making the mixture. Instead of gathering into balls and freezing, scoop it into the Ziploc bag or icing piper.
Melt the chocolate and then lay out the cup cake holders. Scoop in a layer of melted dark chocolate into each cup. Then squeeze in a dollop of peanut butter mixture. If using the Ziploc bag cut a small whole in one corner. Top it off with another layer of dark chocolate. I recommend not filling right to the top because when the chocolate hardens you want a little bit of room to peel the cupcake holder off.
Let sit in the fridge or freezer to set. And that’s it!**
Easter is this weekend which generally means lots of chocolate! I recently discovered this to die for homemade Reese’s Peanut Butter egg recipe from ambitious kitchen & had to share it with you in time for the holidays. It’s a healthier version of Reese’s using only 4 ingredients including dark chocolate and natural peanut butter. I think my favorite part is the sprinkle of sea salt. You really can’t beat that combo. With a simple ingredient list & super easy instructions, this is a no brainer for your holidays. Find the recipe below.
Ingredients for dark chocolate peanut butter balls:
2/3 cup natural drippy peanut butter (just peanuts & salt)
1 tablespoon honey (or pure maple syrup)
1-2 tablespoons of coconut flour
3.5 ounces 72% dark chocolate
coarse sea salt, for sprinkling on it
How to make dark chocolate peanut butter balls
Combine peanut butter, honey and coconut flour in a bowl. Mix until a smooth consistency. Should get pretty thick like a cookie dough batter. Depending on how runny your peanut butter is, you pay need to add more coconut flour.
Lay out a sheet of parchment paper on an oven tray and form the peanut butter mixture into balls. Use about a tablespoon of the mixture for each ball or if you want to make smaller ones use a teaspoon.
After you’ve used up all the mixture, place the oven tray in the freezer for 20-30 mins. When you’ve almost hit the 30-minute mark start to melt the dark chocolate. I usually boil a pot of water and then melt the chocolate in a smaller pan by holding it in the boiling water pot.
This won’t take long. Once melted pull the peanut butter balls out the freezer. You want to work fairly quickly through the next part because the peanut butter mixture will start to soften.
Use two forks to grab a ball and roll it in the dark chocolate then put it back on the tray. Do the same for the remaining until all are coated in chocolate. Sprinkle course sea salt over all of the eggs.
Back in the freezer they go. This time for 2-3 hours or overnight. And voila ready to enjoy!
The longest part is waiting for them to set, everything else is super easy.
My next project will be using muffin cups to make them into Reese’s cups!