So, my cooking kick continues…
About a month ago or so, I decided to buy my first batch of natural, freshly ground peanut butter. I went to Winco, since I could choose exactly how much I wanted, and since it was so dang fun to watch it be pureed before my eyes as I put it in my container. (The price is good there, too.)
Anyway, I cannot lie. It took a little getting used to, but really only a couple of days. I love the stuff now! And I can’t stop cooking with it and eating it. That’s okay because it’s natural, right? I really need to remember that just cause something is natural doesn’t mean I can gorge…oops!:-)
Anyway, check out the latest bit of tasty:
Take your chocolate and melt it in a double boiler. You can also microwave it, but I never get the silky smooth results that way. Line your muffin tin with muffin cups and spoon a little of that chocolate into each cup, then smooth it on out.
I didn’t add more than a tablespoon to each cup. Don’t add a lot, just enough to cover the bottom. See how mine isn’t really smooth or anything? If you lightly “slam” your pan on the counter a few times, it’ll smooth right up. But frankly, I didn’t care. Once you’ve done this, pop that pan into the freezer.
While the chocolate is hardening, mix together your PB goodness. You’re gonna add some sugar and vanilla extract. You can add a little coconut oil or a coconut extract if you like a hint of coconut in your cups…I’ve made it both ways and love it both ways.
It’s gonna be nice and thick. Take your chocolate out of the freezer. Shape your peanut butter into little “disks” about the size of the muffin cups. and plop ’em right onto your chocolate.
(Did I mention to make sure you wash your hands first? ha ha)
Now all you do is spoon the remaining chocolate over the peanut butter. Again, about a tablespoon each if you’re using regular sized muffin tins, but more like a teaspoon if you’re using mini-sized tins. It doesn’t have to be exact.
Kay, now I do take a couple of seconds at this point to bang the pan on the counter to smooth out the chocolate top a little bit. Again, you don’t have to, but I decided to try and smooth it some.
Stick them in the freezer again until hard, and then enjoy your homemade, preservative-free peanut butter cups!
Homemade Peanut Butter Cups (Adapted from Fat Girl Trapped in a Skinny Body)
- 2 cups semi-sweet chocolate chips
- 1 cup natural peanut butter
- 1/2 cup powdered sugar
- 1 tsp vanilla extract
- pinch of salt (omit if using “regular” peanut butter)
Melt the chocolate in a double boiler, stirring often. You can do a microwave, but make sure you watch it closely. Line a muffin tin with muffin paper cups. Once the chocolate is melted turn the heat on the stove down to low. Spoon a little bit of chocolate into each muffin tin (about a tablespoon for a regular-sized muffin tin, a teaspoon for a mini-sized muffin tin). Spread it out and put the tin in the freezer.
Meanwhile, mix together the remaining ingredients. Shape the peanut butter mixture into little discs about the size of the muffin cup. Doesn’t have to be exact. Spoon remaining melted chocolate over top each peanut butter disk, and return the tin to the freezer. Chill until firm. Makes about 12 large peanut butter cups.