Redgate Kitchen

something delicious for everyone

some serious indulgence

In Redgate Kitchen’s other chocolate and peanut butter cups recipe I presented a nearly guilt-free version of a classically delicious treat. Here, I present my totally decadent dark chocolate peanut butter cups, inspired by Samantha Senevirante’s. Like the first ones, you can make these dairy-free. A word of caution, these are dangerously easy to make. Don’t say I didn’t warn you.

ingredients

  • 9 ounces of dark chocolate chips (you can make these dairy-free by using non-dairy dark chocolate)
  • ¾ cup smooth natural peanut butter, well stirred
  • ¼ cup confectioners’ sugar
  • ½ teaspoon vanilla extract
  • ½ teaspoon kosher salt

steps

  1. Prepare 18 mini paper baking cups in a mini-muffin tin.
  2. Melt 4 ounces of the chocolate in short bursts in the microwave (short bursts and stirring frequently will help you avoid burning the chocolate).
  3. Spoon 1 teaspoon of melted chocolate into each cup.
  1. Use a spatula or a small spoon to spread the chocolate slightly up the sides of each baking cup and make sure you have an even chocolate base at the bottom of each cup.
  2. Let cool in the freezer for about 10-15 minutes until solid.
  3. While the chocolate is in the freezer, take a medium bowl and stir together peanut butter, confectioners’ sugar, vanilla extract and salt.
  4. Transfer the peanut butter mixture to a resealable plastic bag and seal it tightly.
  1. Cut one corner of the plastic bag and pipe 2 to 3 teaspoons of peanut butter mixture into the center of each cup.
  2. Gently tap down the peanut butter and make it flat and even, but leave a bit of space between the peanut butter and the edge of the paper cup (you should be able to see a ring of chocolate outside the edges of the peanut butter).
  1. Melt the remaining 5 ounces of chocolate. Spoon 1 teaspoon of chocolate onto the top of each cup. Use a spatula or a small spoon to spread the chocolate evenly over the top and down the sides of the cup.
  1. Freeze for 20 minutes or refrigerate until solid, about 30 minutes. Store in the fridge until ready to serve.
  2. As always, enjoy!

9 thoughts on “Dark Chocolate Peanut Butter Cups Round II

  1. Rhoda Bornstein says:

    Heavenly

    Like

  2. kgreenf2 says:

    Uh Oh…..have to make these!
    They sound amazing Jodi!

    Liked by 1 person

      1. kgreenf2 says:

        If I want to serve these Saturday & Sunday (have a BIG birthday next weekend) when do you suggest making them? Would Thursday be okay?

        Like

      2. Yes- keep them in the fridge until ready to serve!

        Like

      3. …and happy birthday!🎈

        Like

  3. kgreenf2 says:

    Thank You!!!

    Liked by 1 person

  4. kgreenf2 says:

    Making these again for friends…..they are AmAziNg! Great reviews from ALL!!
    Thanks Jodi!

    Liked by 1 person

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