Peanut Butter Cups

These Peanut Butter Cups are rich, velvety and so satisfying. Believe me, one is enough to satisfy any sweet tooth, like mine. You can substitute the peanut butter for any nut butter you prefer!

By Rose Huxford

Making candy at home is not as complicated as it may seem. And with these PB cups, you need just a few ingredients and a little patience. I began making these a few years ago during the pandemic, and my husband and I had been craving a Reese's PB Cup. I thought to myself, "I can make these!" As a chocolate connoisseur, I usually always have chocolate in my house, even if it's chocolate chips! Why spend money when you can make it yourself?

By Rose Huxford

Peanut Butter Cups

Yields ~14 peanut butter cups

Ingredients

• 380-390 grams chocolate

• 1-2 tbsp coconut oil

• 1/2 tsp pure vanilla extract

• 1/2 tsp salt

• 14 tsp peanut butter

Directions

1. Lightly grease using the coconut oil, or nonstick spray, mini muffin tin(s). Set aside.

2. In a large skillet, or medium sauce pan, and on low-medium heat, melt chocolate and coconut oil. You want to stir frequently to avoid the chocolate from burning, and if you need to lower the heat, do so.

3. Once the chocolate and coconut oil is almost melted, add in the vanilla and salt. Stir to combine. Continue to keep an eye on the chocolate and make sure you get that creamy consistency. Once you've reached that perfect consistency, take the pan off the burner and allow it to cool slightly. The chocolate will harden if you don't move quickly.

4. Use a spoon to spoon out the melted chocolate. Coat the bottom and sides of each mini muffin.

5. Then, add a tsp of peanut butter to each muffin lined with the chocolate. Add more chocolate over the peanut butter and fill to the brim.

6. Freeze immediately for at least 3-4 hours, or over night.

By Rose Huxford

Enjoy!