Last night I made homemade Peanut Butter Cups. They actually turned out to be pretty darn good and super easy to make. I didn't include the graham cracker crumbs tho bcuz the box I had expired in 2008!!! I thought maybe they'd still be ok since they were sealed in a plastic bag inside the sealed box-nope! They were GROSSSSS and smelled like smegma. The only thing I hated doing was stirring that oil into the natural peanut butter. I always seem to get it all over the sides and I hate sticky shit on the sides of my bottles/jars. You could buy one of these mixers for the peanut butter tho if you were a serious natural peanut butter connoisseur.
Pic and recipe snagged from here If anybody wants to come over and help me eat all these so my bagel belly doesn't turn into a bundt cake belly -you are more than welcome to come over!
Peanut Butter Cups
For the chocolate:
1 1/2 cups (273 g) chopped semisweet chocolate
2 tablespoons (32 g) natural peanut butter
Pinch salt
For the filling:
12 tablespoons (or 3/4 cup) (192 g) natural peanut butter
1/3 cup (64 g) evaporated cane juice or light brown sugar or even powdered sugar
2 tablespoons (10 g) vegan graham cracker crumbs, optional
Pinch salt
Prepare a standard muffin tin with 12 paper liners.
Combine chocolate, peanut butter and salt in a microwave-safe bowl. Microwave in 1-minute increments, keeping a close eye to avoid burning, and stirring often. Using a double boiler is also an option.
Place 2 teaspoons melted chocolate in each cupcake liner and carefully spread it with the back of a spoon at the bottom and only 1/4 of the way up the liner. Repeat with all 12 liners.
Place the chocolate-covered liners onto a plate in the fridge to firm up, for about 20 minutes.
Meanwhile, prepare the filling: Stir together peanut butter, sugar, optional crumbs, and salt.
The chocolate should be hard by now, so divide peanut butter paste into all 12 liners, about 1 heaping tablespoon (20 g) per liner, pressing down gently to make sure the paste goes everywhere. Place in fridge to firm up, for about 20 minutes.
Top with 2 teaspoons melted chocolate, spreading carefully so that none of the peanut butter can be seen.
Let cups firm up in fridge for at least one hour before enjoying. Store in fridge or freezer.
For the chocolate:
1 1/2 cups (273 g) chopped semisweet chocolate
2 tablespoons (32 g) natural peanut butter
Pinch salt
For the filling:
12 tablespoons (or 3/4 cup) (192 g) natural peanut butter
1/3 cup (64 g) evaporated cane juice or light brown sugar or even powdered sugar
2 tablespoons (10 g) vegan graham cracker crumbs, optional
Pinch salt
Prepare a standard muffin tin with 12 paper liners.
Combine chocolate, peanut butter and salt in a microwave-safe bowl. Microwave in 1-minute increments, keeping a close eye to avoid burning, and stirring often. Using a double boiler is also an option.
Place 2 teaspoons melted chocolate in each cupcake liner and carefully spread it with the back of a spoon at the bottom and only 1/4 of the way up the liner. Repeat with all 12 liners.
Place the chocolate-covered liners onto a plate in the fridge to firm up, for about 20 minutes.
Meanwhile, prepare the filling: Stir together peanut butter, sugar, optional crumbs, and salt.
The chocolate should be hard by now, so divide peanut butter paste into all 12 liners, about 1 heaping tablespoon (20 g) per liner, pressing down gently to make sure the paste goes everywhere. Place in fridge to firm up, for about 20 minutes.
Top with 2 teaspoons melted chocolate, spreading carefully so that none of the peanut butter can be seen.
Let cups firm up in fridge for at least one hour before enjoying. Store in fridge or freezer.
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