I was never really a chocolate candy kid. Or marshmallows (Peeps are nasty, sorry). Or Jelly beans (except jelly bellys, sometimes). I liked the fruity stuff -skittles, starbursts, ya know. Only liked chocolate if it had nuts, but even then, a little went a long way. Heck, there was one Easter when I confidently started a Snickers chocolate egg, only to save 3/4 of it for later…Lets just say that almost a year later I still hadn’t touched it and now needed industrial cleaning equipment to get the melted chocolate/sticky caramel/bright foil mess off of my dresser 😉
So it surprised me when, the night before Easter, I was hit with a MASSIVE craving for chocolate easter candy. Especially a Reese Egg (The only chocolate candy I really liked). But alas, we had none in the house. I ate a few chocolate almonds, but nope. I searched for something to quell that craving, finally resorting to the second half of an old, refrigerated Vega 1 candy bar. It got the chewy candy craving quieted for the meantime, but my brain had already been turning motors…
Easter afternoon, I set out to make some. But not just any normal vegan PB cup, I wanted these to be PB to the max. So I used peanut butter, peanut butter extract, peanut flour, and peanut butter cereal to create the ultimate filling. And I didn’t mess around with any ‘equal chocolate to PB’ ratios.
Nope. A nice thin chocolate coating surrounding a thick Peanut buyer filling. Just the way it should be.
FYI, Its a very messy process. I left much evidence 😉
Super Peanut Butter Cups
- 3/4 C. dark chocolate chips, melted
- scant 3/4 C Better n PB or regular PB (I used BTPB because it has an already carmelly sweet and salty thing join on, and we only had bland regular PB 🙂 )
- 2 T. almond butter
- 1/8 tsp butter extract
- 1/8 tsp Peanut butter extract
- 1 T. PB2 or Peanut flour
- 1/4 C. xylitol
- 3/4 C. crushed peanut butter cereal (PB Toast Crunch)
I used 3 mini cupcake trays with foil liners. Melt your chocolate in the microwave (Safe bowl, microwave for 2 minutes at 50%, stir, then at 50% in 20 second increments until all melty). Put a little chocolate in each liner and use your finger (its messy, but works best) to spread it all around the inside of the liners. Put the trays in the freezer to re-harden while you prepare PB mixture.
In a small pot on the stove over medium heat, melt the PB and AB together. Add your flavors, sweetener, and PB2. Mix and taste, in case you need to make any changes. stir in the crushed cereal and turn off the heat. Put a small spoonful of PB mixture in each chocolate cup until full and put back in freezer for a few minutes.
Re melt your chocolate, if needed, and then use your finger again to swirl a coating of chocolate onto of each PB cup. Garnish with a bit of cereal or nuts. keep in refrigerator
Note, these are really sweet when you first make them, but they totally mellow out and meld together the second day after being kept in the fridge. And no, it doesn’t taste like an unsweetened, nasty, ‘peanut butter cup’ candy thing. It tastes like it should. Got it? Good.
Craving = Satisfied 🙂
What was your favorite candy growing up?
Chocolate or fruity? Nuts or no nuts?