Dark Chocolate Peanut Butter Cups

Halloween is allllllmost here!  

I think maybe it's the candy-filled holiday spirit, but I've been thinking about candy more than usual lately... 

Instead of buying packaged candy bars, I've been making these peanut butter cups for Halloween parties and to indulge in on the weekends. My husband even took a batch to his work Halloween party! 

Seriously, it doesn't get much better than HOMEMADE peanut butter cups. They seem like such a treat and very impressive at that. But, only you have to know how easy they are!  

Plus, they are a bit healthier than that store-bought candy bar. I mean, dark chocolate is practically a superfood. :)  

 

PB Cups (6 of 9).jpg

You just need a mini muffin tin and you are well on your way to Halloween candy paradise. 

Dark Chocolate Peanut Butter Cups

makes 12-14 mini cups

  • 12 oz dark chocolate (60% cacao or higher)

  • 1/2 cup natural peanut butter (chunky or smooth)

  • 1/4 tsp. fine sea salt

  • 1-2 tablespoons raw honey (or maple syrup)

  • 1/2 teaspoon pure vanilla extract

  • flaked sea salt, for topping

Directions: 

  1. In a microwave-safe bowl, microwave the chocolate in 30 second increments until almost melted. Stir until completely smooth. You can also melt the chocolate on a stove-top over low heat, stirring until smooth (don't burn!)

  2. Spray mini muffin tins or line the tins with small liners and spray the liners with non-stick spray.

  3. Pour about 2 teaspoons of the melted chocolate into the bottom of each muffin tin.

  4. In a small bowl, mix the peanut butter, honey, fine salt and vanilla until combine.

  5. Place a small amount, about 1/2 teaspoon, of the peanut butter mixture into each chocolate-filled muffin tin. Press down if needed, to smooth it out a bit.

  6. Pour more melted chocolate over the top of the peanut butter to cover. Smooth out the top of the chocolate. Sprinkle the top with flaked sea salt.

  7. Store in the refrigerator for 1 hour, until hardened. Or in the freezer for 30 minutes.

  8. Take out and using a knife, take out each peanut butter cup out of the tins. I put the knife into the side of the cup to lift each one out. Or, if you use liners, just take out and unwrap.

  9. Store in the refrigerator for up to 3 weeks.

  10. ALMOND BUTTER VARIATION: You can also use almond butter in place of the peanut butter for almond butter cups!

 

Have a great - and sweet - Halloween!! 

Dessert, Vegan, HolidayAnna BeckRecipes