Peanut Butter Cups
1-1/2 cups vegan chocolate chips
1 cup peanut butter, reduced fat and creamy
1/4 teaspoon salt
1/2 cup powdered sugar
1. Cut the top half of the muffin cups to where they are about half the original height for 12 paper muffin cups.
2. Microwave the chocolate chips for about 2 minutes at 50% power in a glass or microwaveable bowl. Stir until creamy, you might need to microwave them a little more. Make sure you do not overcook them. Using a spoon or new paint brush spread the chocolate evenly within the muffin cups making sure you fill the crevices on the sides. Place the coated muffin cups in the freezer until the chocolate hardens.
3. In a bowl, combine the peanut butter and salt, then fold in the powdered vegan sugar. Microwave the mixture for 1 minute. Stir and allow to cool.
4. Spoon the peanut butter into the chocolate cups leaving a little room for the top layer of chocolate. You have the option of putting the top layer of chocolate on now or after the peanut butter has hardened in the freezer. Both ways work just as well in my opinion.
5. Place the cups in the freezer and wait an hour (or as long as you can).
SO HOW'D IT GO?
I haven't tasted these yet but they were very fun to make! I was going to make these for the cast and crew of a play I'm working with but unfortunately did not have enough chocolate chips to double the recipe, so the extras will just go to the neighbors (I don't need 12 peanut butter cups lying around, or else I'll never fit in my jeans again, lol). I had one minor qualm though - maybe it's just my peanut butter (organic creamy) or the way I made the cups, but I had WAY too much peanut butter left over afterwards. The chocolate was fine and was just enough for 12 cups, but I had half of the PB mixture left after I'd ran out of chocolate, and since I didn't have any chocolate chips left in the house, I had to throw the remaining mixture away. :( Next time I will halve the mixture but I'm just wondering if I did something wrong since no one else seems to be running out of peanut butter to go in the cups. To make them I lined the bottom of the paper cups with some chocolate, put a plop of peanut butter on top (about a spoonful), then poured more chocolate over the PB. Any ideas?
Well, apart from loosing a lot of peanut butter, this was a success (I'm certain they'll be yummy). I used cane sugar and no salt in the PB mixture, and it tasted fine. Thanks for the recipe! Peanut butter cups are my kryptonite and it's nice to have a means of eating them without hydrogenated oils and all the other countless ingredients in there (I was already weary of conventional treats and their chemistry class ingredient lists, but then I read Twinkie Deconstructed and now I'm REALLY weary, lol).
very ggod, extreemely good, i will make these again. Just watch out for the amount of minutes you put the ingredients in the microwave though cause i put my peanut butter in for 2 min. not 1, and it kinda burnt and smelled weird. good easy recipe
Excellent! When my sister's omi boyfriend bit into his as part of dessert after Easter dinner, he could not stop himself from exclaiming, "holy crap!" And he immediately started lobbying to take the remaining two cups home with him.
One modification: I can't reccomend strongly enough that you add a little vegan butter or spectrum shortening (about 1/2 to 1 tablespoon) to the chocolate as it melts. This makes it: 1. easier to spread without needing a spoon or a brush to smooth it into the cups -just use a spoon to drizzle some into the muffin cup and it spreads perfectly with perhaps a little shake of the pan; 2. melt better; and 3. look super smooth, professional, and perfect (seriously, just like a reese's).
I added the second layer of chocolate right on top of the warm pb and it worked great. No need to wait a second time for the pb to freeze. I then froze all of them overnight, which made them set really well. Kept them in the refrigerator until it was time to serve, I think they would stay good in the fridge pretty much indefinitely. I do think they would get melty and quite messy at room temperature after a few hours, so I would not reccomend keeping them out for too long before serving.
These are so easy and so impressive...make them! Oh, and I used a full size muffin tin and liners cut in half, they were very large pb cups. For a smaller gathering or as part of a larger spread on a dessert table, I would definitely suggest using a mini muffin pan and mini liners, if you've got 'em.
These were good a lil hard to do the chocolate with a spoon so I have to get me a brush asap. Other than simple and a delight!
Some of the compliments I got after serving these:
"OMFG--these are better than reeses!!"
"How did you make these?! I can't believe how good they are"
"You made these?! Yeah right!"
"WTF, these can't be vegan" (Is that really a compliment? :-\)
Honestly, these were so much fun to make! I haven't tasted one, but I certainly enjoyed making them more than I'll ever like eating them. I used a paintbrush to apply the chocolate, and I didn't heat the peanut butter mixture. The recipe made 15 trimmed muffin cups with a shit load of extra chocolate. I bet 1 cup of chocolate would be sufficient.
FYI--the most "authentic" tasting variation is to apply the chocolate a little bit thickly up the walls of a 3/4 muffin cup, and cram in as much PB mixture as you can before covering thinly with chocolate. The thicker the walls are, the easier to eat it without breaking.
these were scrumptious. reeses suck.
i didnt use sugar/salt or cut the muffin cups just cause im lazy.
Ashley Kimball, I used powdered sugar.
These were yummy! :D
Question: is it powedered sugar, or regular? You mention too different types in the recipe. I really want to try this one out!
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