This recipe was inspired by Laura S., someone I met at the Colorado Springs Meet and Greet. Not only was her idea brilliant, I think her name is absolutely beautiful. ;)
I wasn’t able to make these Chocolate Peanut Butter Cups look perfect and beautiful like one you’d pull out of a Reese’s wrapper. But I did make them taste better, so we’ll go with “taste before beauty” on this one. And of course, with these, you avoid the hydrogenated oils and turn out an even more delicious treat than one that comes from a factory.
Warning: These are super rich and slightly messy. Children and adults alike may end up with chocolaty fingers and faces, not to mention a sugar high. You’re welcome and I’m sorry.
Chocolate Peanut Butter Cups
1/4 cup natural peanut butter
2 teaspoons honey
1 cup chocolate chips
2 Tablespoons Butter
Stir together peanut butter and honey in a small bowl. Set aside. Prepare six regular sized or 15 mini-sized muffin cups with paper liners.
In a small saucepan, melt chocolate chips and butter, stirring until melted. Spoon half of the melted chocolate mixture into the prepared paper-lined muffin cups.
Place a spoonful of peanut butter mixture into each cup, dividing the mixture evenly among the cups. Top each with the remaining chocolate, smoothing it the best you can to cover the peanut butter.
Refrigerate for two hours until solid. (Or place in the freezer for about thirty minutes to speed the process.) Store in the refrigerator until ready to serve.
You’ll be happy to know that while playing with this idea, I also came up with a Chocolate Caramel Cup. Recipe coming soon…