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.
These peanut butter cups were easy to make and relatively quick.
- 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
- Heavily oil the inside of a muffin tin, but not so it’s dripping
- Melt the chocolate, salt and peanut butter in a double boiler until smooth
- Pour ~1/2 tbsp of chocolate in each muffin mold, just enough to cover the bottom
- Refrigerate or put in the freezer until hard (about 15 minutes)
- Combine the remaining ingredients in a food processor (except for the oil) until well combined
- With the food processor running, slowly drip in the oil until the mixture clumps and sticks together
- 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.
- 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).
- To de-mold, simply flip the muffin tin upside-down onto the counter and tap the bottom.