Saturday, September 24, 2011

Homemade Chocolate Peanut Butter Cups

Who can turn down chocolate? After reading a post about peppermint pie, I bought some extract expecting to make it. Once I mentioned to the omnivore boyfriend that I needed silken tofu for it, he denied his interest. I decided to get creative so that we could share dessert. My result: Chocolate cups filled with peanut butter or peppermint creme. Let's just say the result was, "Yum. Can I eat it all?" 

 As you can see from the photos, this will be the easiest candy you've ever made. No thermometers, special molds, pots or pans. Just an easy melt, stir, and spread.

What You Need
1 Bag Semi-Sweet Chocolate Chips

Peanut Mixture
3 T Natural Peanut Butter
1/2 tsp Agave
1/2 tsp Nutritional Flakes

Peppermint Cremé
3 T Soy Cream Cheese
1/4 tsp Peppermint Oil 
1 tsp Powdered Sugar

Cupcake liners
Cupcake pan 
Ice cream scoop with button

What You Do 

Line cupcake pan with paper liners.

Melt half of the bag of chocolate chips in a glass bowl over boiling water. Stir with a rubber spatula.

Using the rubber spatula, spoon chocolate into the ice cream scoop and place into cupcake liners. I used half a spoonful for each. Make them as thin as you'd like. I came out to 8 cupcake liners filled. If you use less, you can fill all twelve.

After filling all cupcake liners with the melted chocolate, place them into the freezer to harden.

In two small bowls, make the peppermint creme and peanut butter. If you're not into the mint flavor, just make twice the amount of peanut butter mixture. Place the peanut butter ingredients in one bowl and mix until creamy. If you're peanut butter is too stick, place it in the microwave for 15 seconds.

Mix the peppermint cremé ingredients in a separate bowl until smooth.

Melt the rest of the chocolate chips in the bowl the same way as the first time.
While melting, take out the hardened chocolate and scoop a teaspoon of each mixture onto it. (Seen above in photos) Feel free to eat any leftovers or lick the bowls. I did! :) 

Now scoop the chocolate onto the top of the mixtures and spread around with a teaspoon until smooth. Keep the edges clean if you want it to look like a Reeses cup. If you like the layered look, then spread it to the edges. Place back in freezer for 10-15 minutes until hardened. Mine didn't even take that long!

Dig in!

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