When I made these today, I didn’t measure a darn thing. It was all very guess and go, which somehow miraculously worked out. After making a trial batch of six (and a mess of my kitchen), I realized that I couldn’t really share them with you unless I had something a little more conventional. I poked through various food & other blogs to get some proper measurements. I’ll link those lovelies at the bottom of this post. This is totally not a one-of-a-kind genius special recipe. It’s really, really simple.
I have an old friend who is kind of a peanut butter cup fiend. So. This is for him.
You will need:
(for the coating)
- 1 1/2 cups semisweet chocolate chips (dairy free)
- 1 tablespoon earth balance (optional, but it makes them nice and shiny)
(for the filling)
- 1/2 cup all natural peanut butter
- 1/2 cup powdered sugar (vegan-friendly = not processed using bone char) *
- 1 tablespoon unsweetened almond milk (or other non dairy milk)
- some nice coarse ground sea salt (optional)
* If you can’t find vegan-friendly powdered sugar, you can use light brown sugar, but you may not necessarily need the milk-sub. Just keep an eye on the consistency of your filling. If you like it, go with it.
My favourite peanut butter of all time is Teddie (smooth with flaxseed). So I used that. I highly recommend sticking with an all natural peanut butter for these. The texture will be so much better, and you’re looking at a really happy list of ingredients (peanuts and salt).
You’re also going to want some muffin cup liners. Foil ones would be fabulous, but I used some paper weirdo birthday or something ones we had in the bottom drawer.
This is what you’ll do:
- Melt your chocolate. I used my microwave (shaaame) and a glass bowl; if you want to rig up a double-boiler, that would be just dandy. Once the chocolate chips are semi-melted, add the margarine (if you’re using it).
- While your chocolate is melting, set up your muffin cups. You can use a muffin tin to keep things sturdy or simply set them on a plate or baking sheet. The measurements above will probably make around 12 peanut butter cups.
- Once chocolate is melted, spread about a tablespoon in the bottom of each cup, making sure to get a little bit up the sides. Repeat for the remaining cups.
- Set chocolate filled cups in your fridge for about twenty minutes to harden.
- While you’re waiting, make your filling. Combine peanut butter and sugar. I found a fork worked really well to squish down the chunks of powdered sugar.
- Add almond milk (or soy or whatever). Mix well. You want the filling to be firm but spreadable.
- Once your chocolate is set, go ahead and spoon about one tablespoon of the peanut butter mixture into each cup. Spread evenly and smooth out with a butter knife (or the back of your spoon, but totally not your finger).
- Sprinkle a little sea salt on top of the peanut butter (optional).
- Carefully spoon melted chocolate on the top of each cup so that the peanut butter is completely covered.
- Pop the cups back in the fridge and wait patiently for another twenty minutes.
These are pretty melty (and do contain that bit of perishable milk), so you should keep them in the fridge when you’re not shoving them into your face, and consume them within a few days.
Now, the combinations here are endless. Use dark chocolate. Use almond butter. Cashew butter? White chocolate? Chunky peanut butter? Gosh, do what you want.
- chocolate peanut butter cups from Namely Marly
- chocolate peanut butter cups via Delightfully Tacky
- have cake, will travel’s peanut butter cups