Peanut Butter Cups
Adrianna Adarme / Dessert / Fall / Gluten Free / Spring / Summer / Winter /
Dark chocolate, creamy peanut butter, coconut oil and a sprinkling of Maldon salt make for a melt-in-your-mouth treat, perfect for anytime.
PREP, COOK, TOTAL TIME
Prep time: 10 minutes
Cook time: 5 minutes
Yields: 10 to 12 peanut butter cups
14 ounces dark chocolate chunks
1 tablespoon, plus 2 1/2 teaspoons, LouAna® 100% Pure Coconut Oil, divided
1/2 cup unsalted creamy peanut butter
1 tablespoons powdered sugar
Maldon sea salt
In a double boiler (or a heat-proof bowl set over a pot of simmering water), add the dark chocolate chunks and coconut oil. When the chocolate begins to melt, stir the mixture until smooth.
Meanwhile, in a medium bowl, add the peanut butter, powdered sugar and coconut oil. Using a hand-mixer, beat the peanut butter and sugar together until very smooth. Note: This step is especially important if you’re using natural peanut butter.
Fill the cups of a muffin tin with the cupcake liners. Carefully add a tablespoon of the melted chocolate to each cupcake liner. Give it a gentle smack on the counter so the chocolate spreads evenly; transfer the muffin tin to the freezer to set for 5 minutes. To each cupcake liner, add a teaspoon or two of peanut butter and place it back in the freezer for an additional 2 minutes. Top each peanut butter cup with a tablespoon of chocolate and transfer it back in the freezer to set for 5 minutes. Remove it from the freezer and sprinkle each peanut butter cup with a teeny sprinkling of sea salt. After the peanut butter cups have set, peel off the liners and place them in a single layer on a plate. Keep refrigerated until serving.
Peanut Butter Cups Recipe photo credit: Adrianna Adarme