There’s two reasons why I named the post the way I did: One, these treats were so easy to make it’s not even funny. I may never buy them again. Two, The Husband is hilarious.
I love this blogging thing—I am so inspired by my fellow bloggers! I want to make almost everything they do, but alas, that “work” thing gets in the way. But this one I had to try.
Not only does “In Pursuit of More” have a great concept, which you’ll have to read about here, she also makes great food with a less-is-more attitude. When I saw these peanut-butter cups, I knew I had to make them.
The Husband would never leave me if he knew I could whip these babies up. Not that I’m worried that he’s about to run off or anything, but it’s always nice to remind them of another fantastic reason they married you in the first place.
Okay, so these cups are so easy to make that I actually made them while making dinner last night, photo shoot included. They were ready in no time, and we ate them for dessert. I had them chilling in the fridge on a baking tray and decided to put them in an airtight container (IPOM, I don’t think they’re going to last long enough to see how long they’ll last in the fridge, if you know what I mean. The Husband will eat them all by the end of the weekend, I’m sure!).
So, when they were sitting on the counter, The Husband ran in and stole one. While he was scarfing it gleefully and had his attention elsewhere, I finished putting them in the container and putting them back in the fridge. He ran back in to grab another one—and stopped dead in his tracks, let out a wail and looked exactly like a 4-year-old whose ice cream scoop has fallen off their cone into the dirt.
“Where did they go??” went the anguished cry. Luckily, his face brightened up when I pulled them out of the fridge and into his waiting hands. IPOM, you provided me with his absolute drug of choice: CHOCOLATE. And the peanut butter only made the addiction stronger. I thank you!
Changes from the original recipe: I used chunky peanut butter for some texture, and I made them in mini muffin cups so we didn’t go overboard stuffing our faces. I also halved the recipe, so double it if you have more than two people in your house, because they will go fast! I also think you could experiment with other nut butters very easily. Almond would be delicious!
HOME MADE CHOCOLATE PEANUT BUTTER CUPS
200g best quality dark chocolate (Use milk chocolate if you must; I used 70% Green & Blacks)
1/2 cup of the best quality organic chunky peanut butter
The key here is to use the best ingredients. Use peanut butter with one ingredient: peanuts. Maybe a little salt, but nothing else! You don’t need palm oil or any other weird stuff in your peanut butter—not just for this recipe, but ever.
Get a small saucepan and fill it with a few inches of water. Get that heating on the stove. Put a metal or glass bowl on top of the saucepan; make sure that glass bowl is heatproof, as it will get hot. Break up the chocolate and stir it with a rubber spatula or wooden spoon until it’s fully melted.
Add the peanut butter and mix well. You can taste here and add more peanut butter if you like. Greedy. Just kidding!
I then poured the mix into a Pyrex measuring cup to make it easier to pour into the mini muffin cups, and let it cool slightly. I laid them out on a baking sheet and carefully poured the mixture in, filling them just less than half full.
Throw them in the fridge or freezer until firm. Try not to eat them all at one sitting. It takes some willpower, let me tell you!