Peanut butter and chocolate. I’m beginning to salivate just hearing those words. What a great combination of flavours. No, not great. Amazing. I know this to be true because a simple Internet search produces countless recipes and variations using both of these ingredients together. That’s how they roll. Together. It’s classic, really. Peanut butter and chocolate. Anything.
I’m throwing down an admission. Since I was a kid I’ve loved candy bars. I could debate the merits of one over another. I had a top 5 list even. Guess what? Reese’s Peanut Butter Cups didn’t make that cut. Not even close. The store-bought variety just didn’t match up with the nuggets and caramel and gooey goodness.
Ask anybody you know what their favourite chocolate bar is and nobody is going to say Reese’s Peanut Butter. Nobody. You’ll get an assortment of goodies but not this one. On another note, if anybody throws out Big Turk immediately cut them from your contact list and disqualify them as your friend. Why? It’s pretty clear.
However, there is something truly wonderful about making these treats at home. Start by using dark chocolate with 70 percent or more pure cocoa to reap the benefits of flavonoids. That’s right, this chocolate is good for you. Don’t eat half a dozen of them or you lose the health benefits. The combination of the creamy, rich peanut butter mixture and the sweet, blissful dark chocolate play incredibly well off each other. That smooth centre filling with that sweet crunchy top. Yes, please.
Make these from home and try for yourself. They elevate a standard candy bar up a few notches, maybe more. The first bite alongside a cup of hot cocoa and you’ll be hooked. It’s the perfect weekend afternoon treat! It’s the perfect candy bar.
Dark Chocolate-Covered Peanut Butter Cups
- 8 ounces of 70% dark chocolate, chopped into small pieces
- 1/2 cup smooth peanut butter
- 1/4 cup cream cheese, room temperature
- 1/4 cup graham cracker crumbs
- 3 tbsp. powdered sugar, sifted
- 1 tbsp. vanilla
- 6 paper muffin cup liners
- In a mixing bowl with electric mixer, combine graham cracker crumbs, powdered sugar, peanut butter, cream cheese and vanilla. Mix until well combined and and smooth.
- Melt chocolate in a bowl place atop a small pot of simmering. (do not let the bowl touch the water)
- Brush the melted chocolate onto the sides and bottom of muffin cups. Place them in a standard muffin tin for ease of use. Brush a thick layer on the bottom and sides. Place in the fridge until hard.
- Spoon peanut butter mixture inside the cups leaving some space at the top. Pour a thick layer of melted chocolate over the top so the edges of chocolate match up and form a seal.
- Put back in the fridge and wait until the tops have set.
- Peel back the muffin liners and serve.
|Dark chocolate on top of a peanut butter mixture base. Yum!|