I love this simple recipe for dark chocolate peanut butter cups, a healthier version than the traditional store bought ones and delicious. You can use any kind of chocolate chips that you like really. I used Lily’s Dark chocolate 55% cocoa, no sugar added, sweetened with Stevia a zero calorie natural sweetener prized for its health benefits, their use of stevia give’s Lily’s a natural richness and a lot less calories. I have used Ghirardelli brand premium baking chocolate chips, 60% Cocoa, bittersweet chocolate, with great results too. Pick your favorite brand.
You will need one 9-10 0z bag of chocolate chips, organic peanut butter or other natural nut butter, I used about a 1/2 a jar of peanut butter maybe more.( I always make sure I have a whole jar around in case I want to make a big batch)
Mini cupcake tin, I lined mine with mini paper cupcake inserts, easier for people to pick up. But works without them too.
Step1 melt the chocolate chips either in a double boiler over gently simmering (not boiling water) Stir the chips constantly until melted. I used my small pan on low and stirred the chocolate chips, until melted, works just fine.
Step 2 Scoop about 3/4 Tbs of the melted chocolate into the mini cupcake tin
Step 3 Scoop 1 tsp peanut butter on top of melted chocolate ( tip put the peanut butter in the in the freezer for a 3-4 min, will make it easier to scoop the amount you need)
Step 4 Scoop a final 3/4 Tbs of the melted chocolate on top of the peanut butter until covered.
Step 5 repeat for each peanut butter cup
Step 6 place melted peanut butter cups in the freezer to harden for approximately 30 minutes. makes about 10-11 peanut butter cups
You can adjust the recipe to make bigger or smaller or more peanut butter cups.
I sometimes use two bags of chocolate chips or one and half bags, depending on how many I want to make.