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 think I am going to try making these, melting the chips with a little corn syrup next time to give it a "fudgy"er texture so they aren't so rock solid.
This is the second time I've made this. The first time I didn't review it, because I hadn't paid attention to the whole painting it up the sides part, and all, and they ended up like little peanut butter and chocolate sandwiches rather than cups...
anyway!
This time I used the semi-sweet chocolate chips by Ghirardelli with a little Spectrum shortening as someone recommended to make them a little smoother. I painted it up the sides of the cups, etc.
Turned out pretty good, the only thing I have to say is that both times I've made these I end up with WAY more peanut butter than necessary, and tend to run low on the chocolate faster.
I used mini baking cups each time so maybe that's why. I'll try using regular muffin cups cut in half as suggested next time and see if the ratios work out better...
I'm left with so much PB mixture though, it's hard to believe that will make much of a difference.
They are really tasty though, that's for sure and I'll definitely keep using the idea... just might have to alter the proportions a little... maybe I like less PB in mine than everyone else.
might I also mention that I had like two of these and already have a tummy ache, haha. I'm not used to that much sugar. still love um though!
This is the second time I've made this. The first time I didn't review it, because I hadn't paid attention to the whole painting it up the sides part, and all, and they ended up like little peanut butter and chocolate sandwiches rather than cups...
anyway!
This time I used the semi-sweet chocolate chips by Ghirardelli with a little Spectrum shortening as someone recommended to make them a little smoother. I painted it up the sides of the cups, etc.
Turned out pretty good, the only thing I have to say is that both times I've made these I end up with WAY more peanut butter than necessary, and tend to run low on the chocolate faster.
I used mini baking cups each time so maybe that's why. I'll try using regular muffin cups cut in half as suggested next time and see if the ratios work out better...
I'm left with so much PB mixture though, it's hard to believe that will make much of a difference.
They are really tasty though, that's for sure and I'll definitely keep using the idea... just might have to alter the proportions a little... maybe I like less PB in mine than everyone else.
What a great idea, I added a lil maple syrup and soy milk to my choc. they were awesome thanks for the recipe!
very tasty. a teeny bit sweet for me, so i might omit a bit of the sugar next time. otherwise, AWESOME! def. added to my xmas goodies list!!!
I made these for the first time this past weekend, for a birthday dinner get-together, and they were a big hit. Everyone thought it was such a neat idea and asked where I got the recipe. Messy to make and eat, but so tasty and so much fun!
I used the amount of chocolate called for and had exactly enough. I cut the amount of peanut butter in half (used powdered sugar, no extra salt) and still had plenty of that mixture. I used a metal mini-muffin pan with paper liners, and the liners peeled off nicely. Even the mini-cup size was so rich that I think a regular sized muffin cup might've been too much.
This tastes just like the real thing! I made them for christmas presents for my vegan friends, along with the vegan peppermint patties. I get requests for more all the time! They are also easy to fancy up with toppings.
These were indeed delicious. Mine turned out huge, because I used loads more chocolate than the recipe called for--so I have twenty-two (I doubled the recipe and ate two for dinner last night) enormous peanut butter cups lying in wait in the fridge at this very mo'. Also, I melted the chocolate and peanut butter mixtures in saucepans as I replaced my microwave with a toaster oven long ago.
OMG!! i had left over chocolate chips from making my chocolate chip vegan cookies so i decided to do this. I used extra crunchy all natural peanut butter and just regualr sugar and OMG!! There taste like the actual Reese's Peanut butter cups. Im going to the store to buy more chocolate chips and peanut butter because i can't stop eating them! Im in love with these and i give them a million thumbs up :)
Amazing recipe! Sooo yummy and tasty!!!!
I ended up only making 12..... and I had about half a cup of peanut butter filling left over! Maybe I didn't portion out the chocolate right. Still turned out so awesome!
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