Sunday, September 9, 2012

Homemade Peanut Butter Cups

Today was a perfect almost fall day. The weather was crisp and the house stayed cool with the windows open, Justin worked on a project and I putzed around the house. Some dishes, some laundry, some articles, some Pinterest. It was on my Pinterest board that I found this recipe. I had pinned it months ago from one of my favourite blogs and promptly forgotten about it. But today it was found again and I knew as soon as I saw it that I would be making it at once. I made a few tweaks and we were both very happy with how it turned out. Not an exact copy of the classic but I might almost like it better!

Peanut Butter Cups
adapted from Summer Harms

Peanut Butter Layer:
3/4 cup peanut butter
1/4 cup coconut oil, melted
1/2 cup white flour
1/2 tsp. vanilla
2 T. honey

Chocolate Layer:
1/2 cup cocoa
1/2 coconut oil
1 tsp. vanilla
4 T. honey

Mix all the ingredients for the peanut butter layer well and spoon into 10 muffin cups. I used my new silicone baking cups. Place in freezer. 

While the peanut butter layer chills, put the other four ingredients in a small pan and heat just into coconut butter is melted. I used a double broiler (aka a glass bowl set on a pot of hot water) but I don't think that extra step was really necessary. 

Allow chocolate to cool slightly and then pour on top of peanut butter layer. Mine ended up being about 2 tbs of chocolate into each cup.

Place cups back into freezer for 20 minutes. Remove one and eat it. Put the rest back into the freezer until you feel like taking boxing them up. They can be stored in either the freezer or the fridge. 

Makes 10 large, beautiful peanut butter cups!

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