Mini Chocolate Peanut Butter Cups

One of my first choice for treats is the dark chocolate peanut butter cups from the Rocky Mountain Chocolate Factory but they are huge and not the kind of thing you only eat part of and save for later, so I made these mini ones to keep my indulgences in check. These are very easy to make, require only a few ingredients and do not require any baking. Chocolate and peanut butter is a pretty classic combination but almond or any other nut butter would work just as well.

I have a confession to make, I am a recovering chocoholic. I didn’t even realize how deep my dependency was until my old coworker and dear friend told me about the chocolate stash she kept specifically for me- I just thought she was the chocolate fairy for everyone. In the couple years since then I have generally kept the addiction under control by eating just a bit at a time and freezing the rest, as well as combining it with some protein (through adding nuts and/or seeds). The sugar accompanying chocolate, even dark chocolate, can be pretty addictive and send our blood sugar levels on a roller coaster ride. Throwing some protein into the mix slows down digestion and keeps blood sugar levels more stable. This translates to a more stable mood and energy levels, a win-win for you and everyone around you.

I made some with white and milk chocolate for my family because they don’t like dark chocolate, it takes a few extra minutes but it can be a nice option for a gift or if your guests have different tastes

Chocolate Peanut Butter Cups
 
Prep time
Cook time
Total time
 
Author:
Serves: 32
INGREDIENTS:
  • Base layer
  • 1½ cup natural peanut butter (or substitute almond butter)
  • ½ cup almond flour
  • 2 tablespoons maple syrup
  • ¼ teaspoon vanilla
  • Optional: 2 tablespoons of cacao or cocoa powder (to make it extra chocolatey)
  • Top layer
  • 4 100g chocolate bars (or 2 cups chocolate chips or wafers), dark is preferable nutritionally but milk or white can be used
DIRECTIONS:
  1. Mix together the base layer ingredients in a bowl then spoon 1 tablespoon at a time into lined mini muffin tins. Press down so that the mixture spreads to the edge and is packed in compactly.
  2. Melt the chocolate in a medium pot over low heat, stirring constantly (especially if using white chocolate- it burns the easiest). Once fully melted, spoon 1 tablespoon of the chocolate over each peanut butter cup and use the back of the spoon to push it out to the edges so that it is even. Set aside for about an hour for the chocolate to harden back up. Store in the fridge for a few days or the freezer for longer but let it come to room temperature before serving so that the chocolate is soft enough to bite into.

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