These Homemade Peanut Butter Cups are easy to make and will disappear fast if you don’t watch them. It’s Foodie Extravaganza Day and today is all about the peanut butter.
My favorite candy is Reese’s Peanut Butter Cups. It has been for as long as I can remember. The problem with them is this. I can never find them when we live outside of the country, which we do a lot. It’s a sad thing. Today in church I learned that peanut butter is actually a pretty American thing, so that explains why I can’t find my favorite candy outside of the United States.
When we moved to Martinique, I brought some of my favorite things with me. Unfortunately, chocolate does not travel here very well, so everything I brought was ruined. Even chocolate in my carryon. So, so sad.
I have been missing my peanut butter cups and then I saw a post on the blog Beaming Baker for vegan peanut butter cups. I don’t really eat vegan. I’m not even sure what it is completely, although I know I could look it up. I thought I would try out her recipe, because it looks amazing, but alas, I couldn’t find all the ingredients and maple syrup is about $10 for an eighth of a cup. So, I went to work making my own version of homemade peanut butter cups, using ingredients I could find here. (You should check out her blog. She has the most amazing recipes.)
You can see the steps I followed above in the photos. They are just a little bigger than a regular Reese’s, but that’s okay because you will be happy. These babies were gone in a flash and everyone loved them. They don’t taste exactly like a Reese’s, but they are really good and they saved me from my craving. I hope you will love my homemade peanut butter cups!
- 2 cups semi sweet chocolate chips
- 4 Tbsp coconut oil
- ½ cup smooth peanut butter
- 2 tsp powdered sugar
- 1 tsp flour
- 20 metal baking cups or a medium muffin pan
- In a small bowl, mix the peanut butter, powdered sugar and flour well.
- Over medium heat in a medium saucepan, melt the chocolate and coconut oil together until smooth.
- Drop a tablespoon full of chocolate in a baking cup and smooth out.
- Drop a teaspoon (ish) of peanut butter on top of the chocolate and smooth out, but not all the way to the edge.
- Top with another tablespoon of chocolate and spread out to edge.
- Repeat until you run out of your mixtures.
- Place in the freezer for 30 minutes to harden.
- Eat or store in the refrigerator in an air tight container.
Now, if you’re a peanut butter lover, continue to scroll down for seven other yummy peanut butter recipes!
Foodie Extravaganza is a monthly food fest, where a group of bloggers all create and share a recipe around one of the monthly food ‘holidays’ as detailed in The Nibble. This month Sneha from Snehas Recipe is hosting, Peanut Butter is our theme. Posting day is always the first Wednesday of each month. If you are a blogger and would like to join our group and blog along with us, come join our Facebook page Foodie Extravaganza. We would love to have you! If you’re a spectator looking for delicious tid-bits check out our Foodie Extravaganza Pinterest Board! Looking for our previous parties? Check them out HERE. Check out these great Peanut Butter submissions!
Homemade Peanut butter Cups from Fearlessly Creative Mammas
Cold Noodles with Asian Peanut Sauce from Hardly a Goddess
Peanut Butter Rice Krispie Bars from Palatable Pastime
Peanut Butter Bars with Oatmeal and Chocolate Chips from A Day in the Life on the Farm
Peanut Butter Cookies from Basic N Delicious
Mini Chocolate Peanut Butter Cups from Sneha’s Recipe
West African Peanut Soup from Caroline’s Cooking
Peanut Butter Chocolate Bread from Making Miracles