One of the first things I ever bought from Trader Joes was the dark chocolate peanut butter cups. Since we don’t have a Trader Joes *yet* (we’re getting one this fall…eeeee…and a whole foods!), I needed to make them myself. Needless to say, they were a complete success.
They’re perfectly dark and bitter & sweet and nutty. Best part about it, is they don’t have crazy preservatives like the typical Reese’s cups. ANNNDDD, you can make them how you like them. More peanut butter, more chocolate…more of both!
Equally sweet, we’re headed to Charleston to have some family time before school starts! Yay…chocolate and family! Almost as good as chocolate and peanut butter.
Dark Chocolate Peanut Butter Cups
peanut butter filling adapted from Joy of Baking
- 1 1/2 cups 60% cacao Ghirardelli chocolate chips
- 20 Wilton 1 inch diameter candy cups
- small food brush (I just use a specific paint brush only for food)
- 1/2 cup natural creamy peanut butter (I use Skippy)
- 1 tablespoon unsalted butter
- 1/2 cup powdered sugar
- Over a double boiler, melt the chocolate.
- Pour about 3/4-1 teaspoon of the chocolate in each candy cup.
- Paint the candy cups with the paint brush.
- Place the chocolate coated candy cups on baking sheet.
- Freeze for about 10 minutes until hard.
- Meanwhile, combine the peanut butter and butter in a microwave-safe bowl.
- Microwave for about 30 seconds, just until the butter has melted.
- Stir to combine and add in the powdered sugar.
- Scoop out about 1 teaspoon of the peanut butter filling into each candy cup.
- Pour the remaining melted chocolate over the peanut butter filling.
- Freeze again for about 30 minutes until harden.