Peanut Butter Cups

January 1, 2010

I’ve been wanting to make these for a while now…  but never quite knew how.  In fact, they were surprisingly simple and easy to make, with little preparation, and few ingredients.  This recipe originally came from a blog called Hell Yeah, It’s Vegan.  They turned out delicious.

Peanut Butter Cups
makes 12 pieces of candy
12 oz vegan chocolate
 (I used the dark chocolate chips from Bob’s Red Mill)

1 c peanut butter (I used crunchy, but creamy pb would be closer to the original recipe)

½ c confectioner’s sugar

pinch of salt

12 paper cupcake wrappers

Carefully trim off the top halves of the sides of the cupcake wrappers, so they’re half their height.  This can be done by cutting a stack of wrappers all at once – it goes a lot faster than doing each one individually.  Place in a cupcake pan.

In a double boiler or microwave, melt chocolate (I pretty much always use the microwave).  Place a small dollop of chocolate inside a cupcake wrapper. Using the back of a spoon, carefully spread the chocolate so that it evenly coats the bottom and sides of the wrapper, making sure not to leave any gaps or thin spots. Repeat until all cups have been lined with chocolate.

Refrigerate until chocolate sets.
Meanwhile, mix together the peanut butter, confectioner’s sugar, and salt. If you’re making these traditional way, the mixture will be very hard to blend; just keep working it. With your hands, form 12 flat, circular discs of the peanut butter mixture.

Once the chocolate has set, press a peanut butter disc into each chocolate cup. If needed, remelt chocolate briefly. Drop a spoonful of chocolate onto the top of each peanut butter disc, being sure to spread it to reach the edges of the wrappers. Refrigerate to set.

These store pretty well in a refrigerator or freezer.  They can be good served at room temperature, so that the chocolate will be a little melty in your mouth, or just straight from the freezer.


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