There’s something about peanut butter and chocolate together that makes my mouth go “zing”! There’s absolutely no question about where my heart lies when it comes to candy–anything with Peanut Butter; whether it’s Peanut Butter Twix, Peanut Butter M&M’s, or the ultimate…Reese’s Peanut Butter cups! So when I came across this recipe on Pinterest, which then led me to the Brown Eyed Baker, I was “hooked”! I Heart You!
What better day to make these delicious delights than today for a Church Youth Activity where I had to bring a food that started with “P”. A no-brainer, right?
No special equipment is required: just a mini-muffin tin, mini cupcake liners, and a desire to relish in peanut butter and pure chocolate! They are VERY simple to make and they make fantastic gifts, too! (Think “holidays”.)
To start, line your mini-muffin tin with paper liners. Then roll your peanut butter mixture into balls and slightly flatten into patties…
Add melted chocolate to the bottom of the paper cups and refrigerate along with the patties until the chocolate hardens.
Next, remove from the fridge and drop a peanut butter patty on top of each chocolate base like so….
Last, pour more melted chocolate on top and around the patty until completely smothered. Return to the refrigerator for an additional 30 minutes until hardened; remove, and sink your teeth into pure heaven! Enjoy!
Recipe found at the Brown Eyed Baker
- 1 cup creamy peanut butter
- 1/4 up unsalted butter
- 1/4 cup brown sugar
- 1 1/4 cups powdered sugar
- 4 cups vegan chocolate chips (two 11.5 oz bags)
- 1/4 cup vegetable shortening
- Line a mini-muffin tin with paper liners; set aside. Line a baking sheet with parchment paper; set aside.
- In a medium sauce pan, combine peanut butter, butter, and brown sugar over medium heat. Heat until completely melted and starting to bubble, stirring constantly. Remove from heat. Add powdered sugar 1/4 cup at a time, stirring until completely combined with the peanut butter mixture after each addition. Set aside and let cool.
- Meanwhile, melt the chocolate chips and shortening together in the microwave on 50% power in 30-second increments, until completely melted, stirring after each burst.
- Using a small cookie scoop or a couple of teaspoons, spoon melted chocolate into the bottom of each lined muffin cup.
- Use a heaping teaspoon to scoop out the peanut butter mixture. Roll it into a ball and then flatten it slightly into a disk. Place on the prepared baking sheet lined with parchment paper. Once finished with all of the peanut butter mixture, refrigerate both the muffin tins and peanut butter patties for about 30 minutes.
- Place a peanut butter patty on top of each chocolate-lined muffin tin. Then use a scoop or spoon to add more melted chocolate on top and around each peanut butter patty. (If the melted chocolate firmed up, just pop it back into the microwave at 50% power for 30 seconds to re-melt.)
- Refrigerate again for 30 minutes, then they are ready to serve! Store in the refrigerator or freezer. You can keep at room temperature in an airtight container if you're going to serve them the same day, but they'll start to get soft if they aren't kept in a cool environment.