At least, not during the summer time as they will melt! ), dark chocolate (I love this one and this one! I know it can be easy to miss! These are calling my name! Love everything about these. When the water is nearly boiling, I lower the heat. ), and they also freeze really well. I mean, have you ever dunked dark chocolate into peanut butter? This post may contain affiliate links. Yup, you are right: I place the tin back in the freezer for an additional 10 minutes. , The dark chocolate makes these really special!! I used Guittard extra dark chocolate chips for this recipe because I get really lazy when it comes to chopping chocolate. If given the choice, I would choose dark chocolate every time. Yes, I did miss this ?. Nutrition information is mean to be an estimate only. I really appreciate your interest in my recipe Kaitlin! So then I have another trick for you… When the water is nearly boiling, I lower the heat. I know it can be easy to miss! You’ll start by making the filling. I’d love to hear what you think if you make these peanut butter cups! I place ½ cup of peanut butter, ¼ cup of the sugar and 2 tablespoons of room temperature butter in a metal bowl. }, My Health Journey: The Secrets I Was Too Ashamed To Share, ⅔ cup (145g) roughly chopped dark chocolate (see Notes!). My main concern is that regular peanut butter would be too sticky to shape into discs, so you might need to add a bit of something like oat flour or almond flour to get a better consistency. I have loved peanut butter cups since I was a small girl. ♡  Healthy Dark Chocolate Funfetti Peanut Butter Cups Dollop a small amount of melted chocolate into one mini muffin liner, enough to cover the bottom, and carefully set one of the flattened filling spheres on top. Working with 2 to 4 of your mini muffin liners at a time, add a small amount of melted chocolate into the bottom of each. First up are the chocolate chips. Ding a ling! I’m honored that you’d like to try my recipe Rebecca! This dark chocolate peanut butter cup recipe comes together very quickly — the hardest part is waiting for the chocolate to set. Oh, heck, who am I kidding, I know they are there, I just have better control of myself when they are frozen. posted in: Candy, Gluten-Free, Halloween, Recipes, Special Diet, Valentine's Day, Vegetarian // (That guarantees I’ll see your picture! So, naturally, when I make peanut butter cups, I always make them with dark chocolate. On to the Perfect Dark Chocolate Peanut Butter Cups recipe. And I totally recognize myself in the not being able to wait – part! Thank you! Tastes even better than what you find in the store. View Nutrition Information + Weight Watchers Points, Healthy Pumpkin Spice Dark Chocolate Peanut Butter Cups, Healthy Chocolate Chip Cookie Dough “Peanut Butter” Cups, Healthy Dark Chocolate Espresso Peanut Butter Cups, Healthy Dark Chocolate Funfetti Peanut Butter Cups, The Ultimate Healthy Peanut Butter Blossoms, Healthy Blender Dark Chocolate Peanut Butter, Healthy One-Bowl Pumpkin Mini Muffins {Eggless & Dairy-Free! I could eat them all day every day! Sprinkle with flaky sea salt and chill your peanut butter cups in the fridge or freezer until set. ©2020 Flavor the Moments. I haven’t personally tried, so I’m not sure. And now it’s time to do that! Salted chocolate desserts are one of my biggest weaknesses, and why have I never added salt to my hot chocolate? Random question: Have you ever tried to eat the peanut butter part out of the cup without breaking the sides? Once you’ve lined 24 mini muffin cups with paper liners, it’s time to melt the chocolate! Now, I place the muffin pan into the freezer for 10 minutes for the chocolate to set. This is my impromptu double boiler set-up. and (b) placing a washcloth in between the bottom of your bowl and the electric griddle or metal top of the panini press. You’re so sweet Michelle!!! I grew up eating Reese’s like the majority of people out there, so peanut butter is where it’s at for me. Repeat with the remaining chocolate and filling discs. ), salt, and water. They look incredible! You’ll roll a tiny bit of the filling between your palms to make a sphere, and then you must flatten that filling sphere to make a disc. Disappearing candy usually happens to me! There’s something about salted chocolate that’s just irresistible. Microwave on HIGH for 30 seconds. These turned out amazing. . I’d love to hear what you think of these peanut butter cups if you try them! . I receive a small commission at no cost to you when you make a purchase using our links. I froze the bottom layer of chocolate for 15 minutes to keep things neat and tidy, then topped it with the peanut butter and more melted chocolate. Save my name, email, and website in this browser for the next time I comment. As an Amazon Associate I earn from qualifying purchases. I thought these were quite imperfect really, but aren’t we always our own worst critic? Sprinkle with the flaky sea salt and chill in the freezer for 15-20 minutes or in the refrigerator until set. I also love that they don’t call for added sugar or fat. I dump 12 ounces of the chocolate chips in a glass bowl and set it on the saucepan, stirring occasionally while it melts over the hot water. I didn’t get to eat any Halloween candy because we were too busy packing and moving but I would be just fine with a handful of these babies. Repeat with the rest of the filling mixture. — I’d love to hear what you think of these peanut butter cups! I like to wrap my perfect dark chocolate peanut butter cups individually and freeze them, because if they are in the refrigerator, I would want to eat one each time I opened the fridge. They are too addictive and I can’t stop at just one! Once all 24 mini muffin cups have been filled, place them in the freezer for 10-15 minutes (or the refrigerator for 20-30 minutes) or until the chocolate has hardened. ?) I have to admit, I think the oozy peanut butter looks kind of appealing. These look absolutely incredible, Marcie! Tip: I keep a stack of mini muffin cup liners nearby while shaping the filling so I can eyeball how wide the peanut butter filling disc should be. Just turn on some music (or a baseball game, if you’re me) and enjoy the oh-so-delicious process! I’ve actually covered this already in the Notes section of the recipe, located directly underneath the Instructions. (If the mixture sticks to your hands, see the Notes below! To minimize the mess, keep yours in the liners until you’re ready to eat them. It happens all the time. I stir occasionally so the chocolate melts. Let's get cooking! Loving the salted chocolate.   I'm so glad you stopped by. I haven’t tried replacing any of the peanut flour with protein powder, mainly because every protein powder behaves so differently. Thanks, Sarah, and I hope your move went well! Before shaping the filling for these ultimate healthy dark chocolate peanut butter cups, I’ve found it’s really helpful to rub a teensy bit of oil on your palms and fingers, just in case the filling tries to stick to them.