Let’s be honest, these treats are pretty. (Pretty tasty as well!) There are several levels of making or not making our own peanut butter cups and we all will all fall into one of the categories at some point in the game.
Option 1: super convenient. I grabbed a package of Reese’s or Justin’s pb cups in line waiting to pay for my groceries.
Option 2: Wouldn’t it be so cool to make my own peanut butter cups? I mean, I should own stock in the peanut butter cup industry so maybe I should make them for myself so I won’t spend so much money. Oooooh, don’t these look so pretty, I will make these. The cute layers will have everyone thinking I am Martha Stewart!
Option 3: I am going to make that peanut butter cup recipe with the layers, but screw them looking pretty, I am stirring all that crap together and eating them just like that! One and done.
No matter what level of peanut butter cup making or eating you are on, I think we can all agree, that it’s all amazing. I have loved the combo of sweet and salty and nothing cuts it like peanut butter and chocolate. Now, I will tell you that it will take a bit more time and patience to make these with the pretty little layers so if you are coming to this recipe for the first time and are already thinking you have no time, skip the layers, stir it all together and enjoy. Life’s short, right? But if you want the layers, go for it!
The trick to these beauties is the freezer. If you don’t use it, they are just going to meld into one layer anyway so don’t go through the extra hassle, please. But if you are up for it, get yourself ready for the prettiest treat you ever did allow to melt in your mouth!
- 2, 3 oz. dark chocolate bars (I used Endangered Species)
- 1/3 c peanut butter
- 1-2 tsp pure maple syrup (optional)
- sea salt
- mini muffin tin
- mini muffin liners
- Using the double boiler method, heat one of the chocolate bars until melted, stirring frequently.
- Pour melted chocolate evenly into the bottom of approximately 12 mini muffin cups.
- Freeze for about 15-20 minutes.
- Meanwhile, stir peanut butter, dash of sea salt and maple syrup together.
- Pour and spread evenly onto the bottom chocolate layer, (a little less than about 1/4 inch layers for each).
- Freeze for about 15-20 minutes until set. Depending on your freezer or freezer setting, it may take different amounts of time.
- Melt the second chocolate bar as indicated in step one and pour evenly to cover the peanut butter layer. Chill for about 15-20 minutes.
- Once the candies have set, dig in! You can store these in the freezer
- For tips on double boiler method, go to the following link from Crafty Baking: https://www.craftybaking.com/howto/double-boiler-method