I’m downstairs, the peanut butter cups, up.
One became want to make sure the recipe’s perfect.
Two lead to honey roasted whistling while I work.
No more ended in four… maybe more.
Dave and I take peanut butter cups serious. Therefore, when making from scratch, I’m held to a lofty standard. A many years’ standing recipe craved change. Pen met paper and distinct cups were filled.
Honey Roasted Minis, the sight of you leaves me weak!
Here I sit one floor below and a couple pounds above. Do I care? No, because every
honey roasted,
sea salt,
peanut buttery,
chocolate satin,
bittersweet crunch
was savored and appreciated.
And, It’s Valentine’s Week
The world may be split about this day but from young, I think love of all kinds. For those who understand our heart and have our back, for life saving pets who rest their heads or give eyes in perfect needed moments. A walk over the small amount of snow and along a creek, I’ll take this extra day and every after.
To make and bake for neighbors given too much or just because. For a stranger, the homeless— a heart, meal, or a warm drink. Because love feels good, there’s no better way to feed this soul than give to another, an out of the ordinary conversation can be refreshing and bring new perspective.
Real love—I’m in, for all kinds.
Love,
and a peanut butter cup.
Chocolate
Because chocolate’s center stage, quality shines bright. We love dark, but milk works too!
Double Boiler
A double boiler works best when making peanut butter cups. I melt chocolate in the microwave often, but filling peanut butter cups take time. Simmering chocolate remains melted, eliminating fast hardening and hurrying to assemble. If you don’t own an actual double boiler, that’s okay. Me either. Fit a medium pot filled with one inch water with a medium bowl. Set to medium heat, then add chocolate and stir.
Kitchen Tools
3/4″ brush
3/4″ scoop, which measures 1 teaspoon
Tiny spoons work great too.
Mini Cup Assembly
Drop about 1/2 teaspoon melted chocolate into a few cups at a time, then brush the melted chocolate up the sides. Keep a moderate thick chocolate layer on the bottom, then stop about 3/4 up the side.
Creating a stable outer structure’s important for the peanut butter cup bite, while giving the peanut butter mix 360 degree coverage.
Peanut Butter Mixture
Add the peanut butter mix to each cup. Tap the tray on the counter a couple times to level. Flatten the remainder with the back of a small spoon, then sprinkle each with a small amount of crushed honey roasted peanuts.
Back in the freezer for ten minutes.
More Chocolate
Give simmering chocolate a stir, then add to the cup.
Sprinkle with:
– crushed honey roasted peanuts
– hearts
– flakey sea salt
Freeze for twenty to thirty minutes.
Eat.
Share.
Precious Cargo
Refrigerate or freeze.
Reese Runs Deep
In the 11th hour, we scrapped a perfectly good middle name. After much back and forth, our daughter became Aviana Reese. Why? For many reasons: because the name flows well, we like the name Reese, and in for Dave’s intense love of Reese’s Peanut Butter Cups.
Aviana Reese.
Our funny Valentine.
And inspiration, meaning, and breathe behind and within how and what we do.
Honey Roasted Peanut Butter Cups
Ingredients:
- 6 ounces bittersweet chocolate - fine chopped or chips
- 1/2 cup peanut butter - creamy
- 1 teaspoon coconut sugar
- 1 teaspoon unfiltered raw honey
- 3 teaspoons ground almond flour
- 1/8 teaspoon sea salt
- 2-3 Tablespoons honey roasted peanuts - fine/medium crushed
Instructions
- Line thirteen mini tin cups with mini liners.
- In a small bowl ~ mix peanut butter, coconut sugar, honey, almond flour, and salt.
- Add one inch water to double boiler or medium pot. Set over medium heat fitted with a medium bowl. Once warmed, add chopped chocolate or chips to the bowl. Melt chocolate, while stirring every so often.
- Drop about a 1/2 teaspoon melted chocolate into 3 cups at a time. Using the back of a tiny spoon or small brush, push the melted chocolate over the bottom and up the sides. Keep a moderate thick layer on the bottom, then up to 3/4 of the side. Repeat until 13 cups are finished. Along with the peanut butter filling, place the chocolate cups in the freezer for 10 minutes.* Keep chocolate heated over simmer. Stir every so often.
- Remove cups and peanut butter mixture; scoop a generous 1 teaspoon peanut butter mix into each chocolate cup. Tap the muffin tin gently on the counter a couple times to flatten the peanut butter. Level further with the back of a small spoon, but avoid disturbing the chocolate side. Sprinkle each cup with a small amount of crushed honey roasted peanuts. Freeze for another ten minutes.* Keep chocolate over simmer. Stir every so often.
- Give the simmering pot a good stir, then making sure the chocolate envelopes the peanut butter mixture, add to each cup. Sprinkle with more crushed honey roasted nuts, hearts, or even flakey sea salt. Freeze for twenty to thirty minutes.
- Love! Keep! Share!
Notes
- Quality chocolate shines like a star!
- Kirkland organic creamy peanut butter's used in this recipe. The kind with oil on top, stirred, refrigerated.
- Start with peanut butter that's been left out for a few minutes, then freeze the mixture for ten minutes before adding to the cups. The consistency of the mixture is just below if you took straight peanut butter out of the fridge cold.
- I haven't tried but think two teaspoons coconut, sucanat sugar, or honey will work in place of one each.
- Keep peanut butter cups in an airtight container. For short term and ready to eat cups, the refrigerator. For long term and counter rest cups, the freezer.
Oh be still my beating heart! Dark chocolate peanut butter cups are what dreams are made of. These look heavenly. Aviana Reese, sweet girl. We love and miss you dearly. ♥♥♥
So true. Make my dear. Homemade cream every by a landslide. Can’t keep the paws off! Thank you. Avi loved you so ♥️