Reese’s, Ima let y’all make billions of dollars…. but I’ve got the best peanut butter filled cups of all time.
Isn’t it ironic how I preach about healthy eating and I’m all like, “here is a recipe with sugar filled with sugar topped with sugar?” It all seems kind of contrary to what I believe, but in reality- I LOVE making my own versions of things that are really bad for you. By controlling the ingredients, you know what’s in things and you can alter the recipe to suit your own diet or preferences. Today, I’m going to show you how this world famous treat that you have eaten in shame on more than a few occasions is no exception!!
It’s still (like literally everything I make) not necessarily diet-friendly, but what is anymore? At least you’re burning calories if you make them yourself, amirighttttt?
“Thanks to [Cayti’s] workout plan, I’m the envy of all my friends…”
Back on topic… There’s one thing that sets these little guys apart and it is my favorite thing in the whole wide world- Nutella! It takes the peanut butter center so far over the top, it’s unreal.
For the sake of being a little “healthier,” for about $11 you can buy organic fair trade “hazelnut butter” at speciality stores that is actually ah-mazing. But let’s not pretend that’s a realistic item on anyone’s grocery list. I only buy it after I watch netflix documentaries about how food is killing us.
With the nutella, just combine peanut butter and powdered sugar and whip it good.
It’s so creamy and beautiful and delicious, can you even contain your excitement?!
Now, the powdered sugar is really important because it helps thicken the mix a little and give it that well-known consistency. If you like less sweetness or want to cut sugar, make sure you use unsweetened peanut butter.
Just sit that aside while you work on your cups. Make sure you keep checking the flavor every few minutes. Really, it’s a crucial step so definitely don’t feel bad about the six tablespoons you put away before assembling. (<< that’s what I tell myself anyway.)
For the cups, it’s literally just melted chocolate. Throw some chips in a bowl over a double-boiler and let them melt. I use semi-sweet chocolate to maintain some authenticity, but go for what you like.
To start, line your little baby cupcake papers on surface. I used my cutting board but a plate or baking sheet will be fine.
Then, drop in some chocolate like it’s hot. Take the end of a spoon or chopstick and coat the bottom and sides. Toss in the freezer for a few minutes to harden.
NOW for the fun part! Put your nut butter mix in a bag for easy dispensing. Or use a spoon..
Piping allows for you to keep it centered and cute. Over that, just spoon some more chocolate.
I like to make peaks in the center because it gives them a nice, uniform look.
I put mine in the freezer again right away so they can quickly harden. I do take them out and let them sit at room temp for a while so they can get all settled in.
And when they’re done…
So. Good. Obviously they aren’t going to look perfect, because they’re hand made. But they have that really wholesome, homemade feel and they taste amazing. These make really awesome touches to a gift bag or for holiday treats.
Good luck sharing, though for real.
1 cup peanut butter
2 large tbsp nutella
1/4 cup powdered sugar
2 cups chocolate chips
Melt chocolate over a double boiler
In a mixer, whip together peanut butter, nutella, and sugar
Spoon a small amount of chocolate into the bottom of your small cupcake papers, coating the entire bottom and sides. Freeze until hardened.
Drop a small amount of the peanut butter mix into the cups either with a spoon or piping bag
On top of the mix, spoon more chocolate, ensuring to cover each side
Freeze until hardened