Peanut butter is a good source of protein and can be filling and satisfying in small quantities. Pair that with antioxidant rich dark chocolate and you have yourself a match made in heaven. This is a simple recipe for when you are craving something salty and sweet. I often have chocolate bars laying around and always have peanut butter on hand, so this two-ingredient recipe will certainly be a “go to” chocolate candy treat for me in the future.
Feel free to play with with this recipe depending on how much peanut butter you like with your chocolate. I also recommend trying different chocolates though I suspect the best chocolates will be on the darker and semi-sweet kind to balance the peanut butter. I used a mixture of 72% dark chocolate with just a little milk chocolate mixed in (~2:3 ratio) to make it a silky and I’m not a fan of milk chocolate by itself so this was a good way to hide it. Then used 1.5-2 teaspoons of low sodium all natural creamy peanut butter for the center. I also enjoyed it with 1 tablespoon of peanut butter! Just be aware, with more peanut butter it will goo out the sides when you bite into it.
Ingredients to make one peanut butter cup
- 3 oz of semi-sweet or dark chocolate. 1/4 cup morsels work well. This was my breakdown:
- 2 squares (~2 oz) Trader Joe’s 72% cocoa Pound Plus Bar (or any other chocolate of your choosing including semi-sweet chocolate chips)
- 1-2 squares (~1.5 oz) of your favorite milk chocolate (optional) or more of the chocolate used above to make ~3 oz in total
- 1.5-2 teaspoons of low sodium all natural creamy peanut butter (or any other choice of nut butter, chunky works too!)
- 1-2 Almonds (optional)
The trick is to slowly melt the chocolate over a double boiler or for 30 seconds at a time in the microwave until just melted (keep checking on it and stirring). Once melted, place a shallow layer of chocolate to cover the bottom of the cupcake liner (my silicone cupcake holders work great!), and set the remainder aside. Put the cupcake with chocolate layer in the fridge for about 5-10 mins until the top of the chocolate becomes cloudy and firm. I turned my fridge onto instant cool to cool them faster.
Then, working quickly if you have runny peanut butter like I did, place the peanut butter in the center, and drizzle chocolate around the outside of the peanut butter, along the edge of the cupcake liner to contain and encapsulate the peanut butter. If you aren’t able to seal it totally because the peanut butter hit the side of the cup, that’s ok. Then finally cover the top of the peanut butter with the remaining chocolate. Feel free to add a couple of whole almonds on top if that’s to your liking. Refrigerate for 20-40 minutes. Enjoy!
Note: I can’t find the recipe now, and while searching for the recipe, I see other recipes call for a number of additional ingredients that jack up the calorie count (butter, powder sugar, brown sugar, etc). I’d rather just add more nutritious peanut butter. =)
Alterations to try:
- One recipe had added protein powder and flax meal which is an interesting idea
- Adding part of the chocolate to the peanut butter then melting them together in the microwave
- Adding 1/2 teaspoon jelly on top of the peanut butter before you seal the top for PB&J cup
- Adding a few crystals of sea salt to the top instead of almonds
- Pumpkin Peanut Butter Cups