Peanut Butter Cups
Peanut Butter Cups were always my Halloween go-to growing up. They were the one candy that I would protect and hide from my father who had a tendency to try and steal some of my Halloween haul. (We had to start buying him his own stash so that he wouldn’t take mine or what was meant for other kids!)
I think it’s the salty-sweet flavour profile of this combination that I loved the most. I use to bite around the edges first to get rid of the extra chocolate and improve the final chocolate to peanut butter ratio.
But ever since starting to make these “healthier” versions of my own at home, I’m totally hooked! I don’t even like the original store-bought any more. I far prefer my own quality dark chocolate and simple ingredients. Plus they’re so easy to make, and probably work out cheaper overall than what you’d get in-store.
What’s great is if you can’t have peanut butter, it’s really easy to substitute with any other sort of nut butter. Or even a sunflower seed butter if you need to stay away from nuts entirely.
What was your favourite Halloween candy growing up? Drop a comment below!
Peanut Butter Cups
- 200 g Dark chocolate
- ½ cup Peanut butter or other nut butter
- Line a muffin tray with 8 liners or use a silicon tray.
- In a bain-marie over low heat, slowly melt the chocolate, stirring continuously.
- Once the chocolate is fully melted, pour 1-1.5 tbsp into each of the 8 muffin liners, spreading to completely cover the base. Set aside remaining chocolate.
- Place tray in freezer for 10 minutes to set.
- If your nut butter is fairly firm, warm slightly in a second bain-marie over a low heat until it becomes soft, stirring continuously. Do not overheat! It should be soft but not liquid-like.
- Pour nut butter equally into the 8 cups over the chocolate base. Return tray to freeze for 10 minutes to set.
- If needed, reheat the chocolate in the bain-marie. Pour remaining chocolate equally over the peanut butter layer.
- Return tray to freezer for 30 minutes to fully set.
- Once completely set, remove from tray and store in an airtight container in the fridge for up to a week.