The Brellis House

 

Chocolate Peanut Butter Cups

Yesterday was the first grass cutting of the year… awful. Our grass was clumpy and thick, which makes cutting it with a push-blade mower near impossible. Afterwards, I was craving some chocolate and peanut butter.

Chocolate Peanut Butter Cups

These peanut butter cups were easy to make and relatively quick.

Ingredients

  • 1.5 cups chocolate chips,¬†finely chopped
  • 1/8 tsp salt
  • 2 tbsp smooth peanut butter
  • 10 tbsp smooth peanut butter
  • 1/4 cup powdered sugar
  • 1 tbsp brown sugar
  • 1/2 cup puffed rice
  • 1/8 tsp salt (if using unsalted peanut butter)
  • 1 tbsp oil, preferably peanut oil
Method
  1. Heavily oil the inside of a muffin tin, but not so it’s dripping
  2. Melt the chocolate, salt and peanut butter in a double boiler until smooth
  3. Pour ~1/2 tbsp of chocolate in each muffin mold, just enough to cover the bottom
  4. Refrigerate or put in the freezer until hard (about 15 minutes)
  5. Combine the remaining ingredients in a food processor (except for the oil) until well combined
  6. With the food processor running, slowly drip in the oil until the mixture clumps and sticks together
  7. Take the chocolate out of the fridge, roll 1 tbsp of the peanut butter mixture into a ball, flatten in a 1/4″ disc and place in the center of each muffin mold.
  8. Cover with the rest of the melted chocolate, tap on the counter to flatten out and then refrigerate or freeze until solid (about 30 minutes).
  9. To de-mold, simply flip the muffin tin upside-down onto the counter and tap the bottom.

Chocolate Peanut Butter Cups

Posted in Dessert, Recipes

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