Peanut Butter Cups

Adapted from Kelly Herring’s Carefree Candies.

These are super rich so it’s best to make them in small mini-muffin papers. I was able to pick some up (in lurid colours) from my local supermarket. If you can’t find mini muffin papers, make them in regular cupcake papers, but consider slicing them before serving. The first time I made these, I missed the instruction to use ‘powdered’ erythritol and just popped the granular stuff in. The texture ended up being quite ‘gritty’. Still edible but no where near as good as when I blitzed the erythritol in my spice grinder to powder it before using.

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Peanut Butter Cups

Total Time 30 minutes minutes

Servings 12 pieces

Ingredients

• 60 g 2 oz butter
• 100 g 3.5oz dark chocolate (70% cocoa solids or more), chopped
• 100 g 3.5oz peanut butter
• 1-2 tablespoons icing powdered sugar OR stevia to taste

Instructions

• Melt butter in your smallest saucepan. Remove from the heat.
• Add chocolate chunks and stand for a few minutes. Meanwhile, place 12 mini-muffin papers in a tray or on a plate.
• When the chocolate has melted, stir the chocolate and butter until smooth. If there are still some unmelted chunks, pop back on a low heat for a few seconds.
• Place a teaspoon of melted chocolate in the base of each mini-muffin paper. Use the teaspoon to push the chocolate up the sides of the papers. Then pop in the freezer for 5 minutes to set the bases.
• Combine peanut butter and icing (powdered) sugar or erythritol. Taste and add more sweetener if needed.
• Divide peanut butter mixture between the mini-muffin papers. Top with remaining chocolate mixture, so no peanut butter is visible.
• Refrigerate for 20 minutes or until ready to serve.

Variations

milk chocolate – Milk chocolate has quite a bit of sugar so this option is best if ‘health’ isn’t a priority. Replace butter and dark chocolate with 160g (5.5oz) milk chocolate. Melt it carefully over a double boiler or in the microwave, then use as per the chocolate butter mixture.

salted chocolate peanut butter cups – sprinkle sea salt flakes over the top before refrigerating.

different nuts – feel free to play around with different nut butters. Almond is good and hazelnut even better.

nut allergies – moisten some dessicated coconut with coconut cream and use in place of the peanut butter.

dairy-free / vegan – replace butter with coconut oil.

short on time – just serve your favourite chocolate with a scoop of peanut butter.

Waste Avoidance Strategy

butter – keeps in the fridge for months.

chocolate, peanut butter, erythritol or sugar – pantry.