If you ask me, peanut butter and chocolate is one of the greatest dessert combos ever created. As a child, I dreamed of a halloween bucket full of peanut butter cups and would trade with my brother for every piece of sour candy to eat that peanut buttery goodness.
In my adult life, my commitment to clean eating. My safe foods list has been a huge part of my my autoimmune healing and I don’t want to wreck that because I’m tempted by a peanut butter cup. Milk, soy, and other fillers make me so sick. Even though sugar is a rarity in my life now, I still like to make my version of chocolate peanut butter candy that’s safe for me and my family.
This recipe makes 15 mini peanut butter cups.
Ingredients
- 2 1/2 cups Enjoy Life brand chocolate chips
- 1/3 cup peanut butter – creamy works best for this recipe
- 3 tbsp maple syrup
- 1/2 tsp vanilla
- Coarse himalayan salt – optional
Kitchen Tools
- Glass Measuring cup
- Medium – large glass bowl
- Pot holders
- Tea pot or small cooking pot
- Rubber Spatula
- Measuring cups and measuring spoons
- Candy mold – So many shapes available, but I use mini cup molds I found on Amazon
Directions
Melt 1 cup chocolate chips. You could use a microwave, but we don’t own one. You could also use a stove top double boiler, but I found a way that is easier and safe for me. I fill my tea pot with hot water and bring it to a boil. I put the chocolate chips in a glass measuring cup and place that inside another glass bowl. When the water is heated, I pour it in the glass bowl so the hot water starts to melt the chips in the measuring cup.
Let the hot water do the work and stir occasionally until all the chips are melted.
Pour a small layer of chocolate in the bottom of each candy mold to form the base. Sometimes it helps to just put a glob in each and then tap the mold on the counter until the chocolate settles.
Put the mold in the freezer so it sits flat. Let the chocolate harden in the freezer for about 30 minutes.
While you wait, prep the peanut butter filling.
Scoop 1/3 cup of peanut butter into a small mixing bowl.
Add 3 tbsp maple syrup and 1/2 tsp of vanilla. Stir and chill in the refrigerator for 5 – 10 minutes.
Pull the chocolate mold from the freezer. Scoop and roll peanut butter balls to place in the center of each mold. Press down on the peanut butter so it fits in the mold and has enough room for the chocolate. I like to use 1 tbsp to help me scoop a good amount of peanut butter.
Begin melting another 1 1/2 cup of chocolate using whatever method you prefer. Pour the melted chocolate over the peanut butter until it’s covered. If you like a sweet and salt combo, add a sprinkle of salt on top of the chocolate. Place in the freezer for another 30 minutes or until solid.
When the cups are ready, serve them to everyone you love, or place them in a sealed container in the freezer for little after dinner treat.
I hope this recipe adds something sweet to your life and gives you something fun to make with your loved ones.
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