This is nothing new but I have yet to find an easier peanut butter cup recipe online. So here ya go! These would make a great little halloween treat too. Personally, I think they taste better than that big name pb cup brand!
** note: we used earth balance creamy coconut & peanut spread (crunchy) which is sweetened with agave nectar. Using a natural peanut butter and adding your own sweetener would work as well, or just on it's own.
Here's a video of the whole dang process you can watch to see just how ridiculously easy it is!
ingredients (makes 12):
1 bag of vegan chocolate chips (approx. 1 1/2 C)
1/4 C peanut butter
Line a muffin tin with paper liners or use a silicon muffin tray.
In a double boiler melt the chocolate chips until silky smooth. Put 1 tsp of melted chocolate into the bottom of the muffin liners and then spread it out evenly with your finger or a spoon. Refrigerate this for 10 mins.
Then take 1 tsp of peanut butter and put that on top of the hardened chocolate. Don't spread this out with your finger as it will settle itself and stay mostly in the centre. Refrigerate this for 10 mins.
If your chocolate has become sludgier while you were waiting just put it back on the double boiler quickly to re-melt it. Then take 1-2 tsp more of melted chocolate and put that on top of the peanut butter. The peanut butter won't be super hard but it will hold up for the rest of this process. If you're rushed you don't really have to put the peanut butter part in the fridge again.
You can push the melted chocolate into the sides a bit with your teaspoon to ensure it runs down to cover the peanut butter. This won't necessarily happen, especially if you don't refrigerate the peanut butter part, but I don't mind them looking a little rustic and oozy anyway!
Smooth the top of the cups if you desire, but they might just settle nicely on their own. Then refrigerate this for at least 20 mins. before serving. Store in the fridge in an airtight container or at room temperature if you want softer cups.