[Recipe] Dark Chocolate Peanut Butter Cups

Funny story: this food project came out of a seemingly random urge to melt chocolate. Maybe on an existential level it represents a repressed desire to DESTROY. But honestly I think I just wanted some chocolate and for whatever reason I wanted it in liquid form. Because the best part about cooking is licking spoons along the way, amiright?

For the shell
4 squares of a dark chocolate bar //Lindt’s 85% Cacao
1/2 stick of Butter //Kerrygold Unsalted
1 Tblsp of Heavy Whipping Cream
1/2 packet of Stevia //or Sugar to taste

For the Filling
2 Tblsp Peanut Butter // Trader Joe’s Crunchy Valencia with roasted flaxseeds
1/2 packet of Stevia//or Sugar to taste
Dash of Cinnmon
Drop of Vanilla

4 Muffin tins
a working Freezer
Walnuts to squish on top //Not necessary in the slightest, I just like ’em because they look like brains.

Break up the chocolate into little pieces and put in a microwave safe bowl with the butter. If you put the chocolate on top of the butter, there’s less chance of it burning in the bowl. Microwave for one minute. Stir up til the mixture is smooth. Then, add in the whipping cream and the stevia/sugar. Pour a bit of the melty chocolate goodness into each muffin tin to form the base layer. [Only pour out about half – you’ll need the rest for the top layer later!] Then, stick the muffin cups in the freezer for about 30 minutes.

In the meantime, mix all of the filler ingredients together. Once the base has frozen solid, add a dollop of peanut filling to each muffin cup and coat in a layer of melted chocolate. Top with a walnut. Stick everything back in the freezer and wait for it to freeze again. THEN EAT.

This recipe should make 4, but if you accidentally pour too much chocolate in the base layer, it’ll only cover 3. Derp.


Many thanks to WickedStuffed.com for the awesome recipe.
[I’m ctorbot on MFP // Let’s be friends!]

Leave a Reply

Your email address will not be published. Required fields are marked *