The perfect marriage of dark chocolate and peanut butter in one little cup!
With Valentine’s Day around the corner and, of course, the ever-present need for something sweet, I present to you — these incredibly rich and decadent Dark Chocolate Peanut Butter Cups. Consider this your formal introduction to my love of chocolate plus peanut butter. In my opinion, chocolate and peanut butter were always meant to be – they’re soul mates. Putting them together in the best of recipes is simply the right thing to do!
A trader friend of mine named Joe keeps something like these stocked on his shelves and they are so delicious! But I don’t have a Trader Joe’s close to my apartment and if I can make these with even fewer ingredients, I want to! So I did! And my recipe was simple enough to make that now I prefer to just whip up a batch of these myself (and my hubby is adamant that my recipe is better than Joe’s – you’ll have to see for yourself!)
A few simple steps: melt together chocolate and a bit of coconut oil and mix together a peanut butter mixture with vanilla and powdered sugar (yummmm). Layer ’em up in a mini muffin tin and freeze for 15 minutes! Then try not to eat them all in one sitting.
I used dark chocolate in these because (1) I’m obsessed and (2) it’s healthier! Okay, so even I cannot convince myself that these treats are healthy in any substantial way, but they are treats. They’re meant to be sweet, decadent, and a fun indulgence. And, oh boy, they really are decadent. You are going to love them!
I had a few friends taste-test these lovelies and one told me, “This is what a peanut butter cup was always intended to be!” Take that as a shining vote of recommendation for this recipe – you just have to try them!
Dark Chocolate Peanut Butter Cups
Time: 30 minutes
Yields: 15 peanut butter cups
1 cup dark chocolate chips
1 Tablespoon coconut oil
1/2 cup creamy peanut butter
1/4 cup powdered sugar
1/4 teaspoon vanilla
- Melt the chocolate with the coconut oil together very carefully. If using the microwave, heat on high for 15 seconds at a time in a microwave-safe bowl, stirring after each time.
- In a separate bowl, mix together the peanut butter, powdered sugar, and vanilla until completely combined.
- Line a mini muffin tin with 15 paper liners. Spoon a small portion of the melted chocolate into the bottom of each cup, enough to cover at least the entire bottom of each cup. Spoon a dollop of the peanut butter mixture into each cup and cover completely with more melted chocolate. Tap the pan a couple times to even out the cups, if necessary.
- Place in the freezer for 15 minutes and they will be ready to enjoy! To store, keep in the freezer or fridge to avoid melting.
Notes: You can freeze the pan for ten minutes after putting the first layer of chocolate in. This will make putting the peanut butter mixture on top a little less messy. It won’t taste any different, but if you’re wanting to make the peanut butter layer more even, that’s the trick to it. Also, I made 15 cups with this recipe, but everyone has different chocolate-to-PB ratio preference. If needed, melt a little extra chocolate or mix in a little extra peanut butter to suit your needs.
If you try these, I’d love to see the result! Tag your kitchen creations with #mesacookingco so I can admire your beautiful work!
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