The way this recipe came about is strange! I had made it for the first time when in 2020. I had bought a 1kg of peanut butter and I was trying to find a way to consume it. Reese’s peanut butter cups have always been my favourite.
I’ve been on a diet of sorts, I have something sweet only once in a week no more than that. All the recipes I found had a lot of additional sugar. The chocolate has sugar in it already, the peanut butter I have used has no additional sugar.
This is probably the easiest recipe I’ve made. If you don’t have a microwave oven, you can put the cut chocolate over a bowl of boiling water. See to it that the water doesn’t touch the bowl from below. This technique is called double boiling.
The recipe takes only 20 minutes to make. Since it is summer here, I’ve set it in the freezer. You can see it in the fridge as well. In the ingredients below, you can substitute the chocolate for sweet chocolate and sugar and dairy free, butter can be replaced with coconut oil.
Let me know if you make this recipe?
Happy Ugadi to all my followers!
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Chocolate and peanut butter cups
The way this recipe came about is strange! I had made it for the first time when in 2020. I had bought a 1kg of peanut butter and I was trying to find a way to consume it. Reese’s peanut butter cups have always been my favourite.
Ingredients
- 400 grams of chocolate
- Half a cup of chunky peanut butter
- 1/4 teaspoons Ossoro’s French Vanilla Essence
- 3 tablespoons of butter or coconut oil
- 4 tablespoons of maple syrup
Instructions
Steps for making chocolate peanut butter cups
- Cut 400 grams of chocolate, I’ve used big baskets baking chocolate
- Cut them into a uniform size, Keep 1.5 cups separately
- Add half a cup of chunky peanut butter in another bowl
- Add 4 tablespoons of maple syrup to this, mix these ingredients
- Yes I’m wearing a Harry Potter T-shirt
- Do not add any salt, most peanut butters here have salt mixed already
- Add 1/4 teaspoons Ossoro’s French Vanilla Essence and stir
- Add 2 tablespoons of butter to the bowl of chocolate
- You need to melt it in an microwave, with 30 second intervals
- Do not keep it for longer than 30 seconds, take it out and stir it, transfer it back inside a microwave oven
- I had to do it thrice
- It needs to come to this creamy consistency
- This recipe actually yields 8 full sized cups. I tried preparing 12, this quantity wasn’t enough.
- Apply 1 tablespoon of melted chocolate into the cupcake mould, spread it to the edges, this helps in encasing the peanut butter
- I used an offset spatula to spread it to the edges,
- Keep the tray in a freezer for 20 minutes to set
- Add 1 to 1.5 tablespoon of the peanut butter mixture into each cup
- Melt the remainder 1/2 cup of chocolate with a tablespoon of butter, again with 30 second intervals, stir it
- Add 1 to 1.5 tablespoons of the melted chocolate, over the peanut butter using a knife or an offset spatula
- I have levelled the chocolate using the offset spatula
- Keep the dish overnight in the freezer to set hard
- Take them out of the freezer when you are ready to serve, remove the cupcake moulds slowly
- Enjoy it as an evening snack, goes really well with a cup of cocoa or coffee
