Peanut Butter Cups

The one thing I know for sure in life is that if I want to make my husband and myself happy, all I have to do is prepare these and see them be devoured in a matter of hours.

Peanut Butter Cups:

For the chocolate:
1 1/2 cups (273 g) chopped semisweet chocolate
2 tablespoons (32 g) natural peanut butter
Pinch salt

For the filling:
12 tablespoons (or 3/4 cup) (192 g) natural peanut butter
1/3 cup (64 g) evaporated cane juice or light brown sugar or even powdered sugar
2 tablespoons (10 g) vegan graham cracker crumbs, optional
Pinch salt

Prepare a standard muffin tin with 12 paper liners.
Combine chocolate, peanut butter and salt in a microwave-safe bowl. Microwave in 1-minute increments, keeping a close eye to avoid burning, and stirring often. Using a double boiler is also an option.
Place 2 teaspoons melted chocolate in each cupcake liner and carefully spread it with the back of a spoon at the bottom and only 1/4 of the way up the liner. Repeat with all 12 liners.
Place the chocolate-covered liners onto a plate in the fridge to firm up, for about 20 minutes.
Meanwhile, prepare the filling: Stir together peanut butter, sugar, optional crumbs, and salt.
The chocolate should be hard by now, so divide peanut butter paste into all 12 liners, about 1 heaping tablespoon (20 g) per liner, pressing down gently to make sure the paste goes everywhere. Place in fridge to firm up, for about 20 minutes.
Top with 2 teaspoons melted chocolate, spreading carefully so that none of the peanut butter can be seen.
Let cups firm up in fridge for at least one hour before enjoying. Store in fridge or freezer.

Yield: 12 candies

  • jennifer says:

    I can’t wait to try these. They look amazing.

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  • Rosy says:

    I tried these yesterday and the recipe worked out fine, but…the sugar I used was rather coarse and didn’t dissolve in the peanut butter mixture. It made the filling rather crunchy, a bit too much, actually.
    How about Sucanat instead? Or confectioner’s sugar? And a little vanilla, or am I being a pain right now… :-)

    But they are truly an indulgent treat. I didn’t even feel guilty after eating one. What’s the guilt for anyways?

    Celine, I love your 500 book, and I love the way you write. I check your blog and read your book every day. Keep up the good work!

    • Celine says:

      as long as you use a less coarse sugar than the one you went for, there’s no wrong way to eat a not-Reese’s! I mean, there’s no wrong way to sweeten the deal. and for sure, be creative, adding vanilla if you want to is fine!
      thanks for the support, Rosy, much appreciated!

  • joyce brown says:

    I am not vegan. I am not even sure what it all means but after watching the videos on making several vegan foods, I feel like it is something I want to try. I dont know what spelt is i have seen it in several recipes. I am very curious and would like to know more if you ever have the time.

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