Decadent Dark Chocolate Peanut Butter Cups
I have two younger nieces who visit me regularly and a boyfriend who just loves chocolate. This weekend, I went on the hunt looking for a super simple and delicious treat that I could cook with the girls that was going to satisfy our chocolate cravings and going to be lower in sugar too. Especially for the kiddos. Bonus: Its gluten free too! I love to cook with the girls when I can and this is a dessert that they can help with as long as they are supervised by an adult.
This recipe requires that you melt some chocolate chips. I like to use a double boiler method on the stove top. Warning: Make sure when you are melting chocolate and the peanut butter on the stove, especially when the kids are around, the handles for the pot of hot water are turned in and away from anyone walking by. Also keep the pot handles out of reach of little hands that could reach up and grab them. Its easy to over look that step. We don’t want hot water splashing on anyone. The kids will be great at scooping chocolate and peanut butter into the muffin tins. This is a more natural version of the original reeses peanut butter cups. They are fun to make with kids and this recipe is really going to really engage them. Also, following steps in a recipe teaches order and helps children to work towards a goal.
Some people like to melt chocolate in the microwave. Personally I find that difficult. Its easier to burn the chocolate that way. If you know your microwave and how long to set the time for, this might be easier for you. Just be sure your chocolate mixture is smooth and melty when you’re done. Its not going to take long at all to melt the chocolate in the microwave. If the chocolate coagulates at all and gets thick, I might consider starting over with a fresh batch of chips. You are really looking for a smooth and spreadable melted dark chocolate. Chocolate can cook inconsistently in the microwave and on the stove. Stir it often.
Peanut Butter Cups! You’ll love this version. They are so decadent and delicious. Better than the original. I used dark chocolate because I love the lower sugar and the flavor of it is really good. Another swap I made here was using natural lower sugar peanut butter called Adams. I added a little bit of honey, vanilla and sea salt because the flavor is amazing. Sea salt is very fine, so you don’t need much of it. These little beauties do taste rich so you will be satisfied with one, (ok, two!). The memories of cooking with the little ones is 
great too. Personally I just love peanut butter and chocolate together.
Dark chocolate on average contains some antioxidant properties, fiber, copper, manganese, iron and magnesium. Healthy and important nutrients our bodies need. It’s important not to counteract that with a super sugary version. Compare different brands and find the best one that works for you. I like the flavor of the classic Hershey’s special dark. Mildly sweet is what I was looking for. You’re going to love the way the dark chocolate tastes with the peanut butter.
So, here’s a big question. What do I use if you or someone you love is allergic to peanuts? At the school I work at, and many other schools, they’re really loving this product that is new to some people called sunbutter. Its made from sunflower seeds and has a similar consistency as peanut butter. Sunbutter is soy free and dairy free too. You can find sunbutter at most large grocery stores or online grocery stores and it tastes great. For this recipe, go for the low sugar or no added sugar version. You will add honey to sweeten it up. ( Another alternative to honey is agave nectar or brown rice syrup that works nicely in this recipe too. You will have to play around with the amounts though. Brown rice syrup will be less sweet. )
I hope you really enjoy making this recipe. Enjoy!
Decadent Dark Chocolate Peanut Butter Cups
Make your own peanut butter cups. Very easy and fun to make with kids.
Ingredients
- 1 jar low sugar peanut butter I like Adams brand.
- 2 bags or 4 cups of dark chocolate chips
- 2 Tablespoons honey
- 1/2 tsp sea salt or a super fine salt
- 2 tsp olive oil
- 1 tsp vanilla extract
- 1 can non stick pan spray
Instructions
Equipment
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A large sauce pot to use as a double boiler. I usually use a medium size glass bowl on top to melt the chocolate.
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A 12 or 18 cup muffin tin
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12-18 muffin baking cups
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2 rubber spatulas
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2 medium size glass bowls
Cooking Instructions
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Line a muffin tin with baking cup papers and spray really well with non stick cooking spray.
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Start a double boiler with a large sauce pan half filled with water. Bring the water to boil. Set a medium size glass bowl on top and add in one bag of the chocolate chips and one tablespoon olive oil. Stir for 3 to 5 minutes.
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Add about a two tablespoons of chocolate to the bottom of each muffin cup. Tap the muffin tin on the counter a few times to get out any air bubbles. Put the tray in the fridge for 10 minutes for the chocolate to harden.
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While the chocolate is hardening, bring the water back to a boil and put another bowl on top of it. To the bowl add the peanut butter, the sea salt, the vanilla extract, and honey. Stir until the mixture has melted and combines Approximately 3 to 5 minutes.
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Add 2 Tablespoons of the peanut butter mixture on top of the cool chocolate mixture. Tap the muffin tin on the counter to get rid of any air bubbles. Put the tin back into the refrigerator.
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Bring the double boiler back to a boil and put the first bowl back on that had the chocolate in it. Add the chocolate chips and the rest of the oil into the bowl and stir on the heat for three to five minutes until the chocolate is melted.
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Bring the muffin tin back out and add the rest of the chocolate on top of the peanut butter. Approximately 2 Tablespoons, give or take. I like to use up the rest of the chocolate so if the top of the peanut butter cup has a tiny bit more chocolate than the bottom layer, its okay. Tap the muffin tin on the counter to smooth any air bubbles.
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Refrigerate for 60 to 90 minutes or until the chocolate is cooled and set completely. Enjoy!
Recipe Notes
Mini muffin tins would work really well for this too. You'll want to buy mini muffin tin baking papers though. You really want the shape from the muffin papers. A smooth edge on the peanut butter cups wouldn't be bad, it just wouldn't look as authentic.
This recipe is my own. Images are my own. Please do not reproduce this recipe without crediting Emeraldmenus.com and Chef Julie. This post contains affiliate links which help provide groceries and pay bills. Thank you.
