This recipe for dark chocolate peanut butter cups takes the entire concept of peanut butter cups to the next level. Milk chocolate is a thing of the past; it has no place in the 21st century where dark chocolate reigns supreme (sorry to all you milk chocolate lovers out there). It is pretty simple to properly prepare this recipe, all you need are the materials, and the instructions will take care of the rest.
This Dark chocolate recipe stores well. You can store it in a airtight container set and eat later, and it will still taste as delicious as freshly prepared.
Ingredients
peanut flour: ½ cup
salt: ¼ tsp
water: 3 tbsp + 1 tsp
dark chocolate – roughly chopped: ⅔ cup
How To Make Dark Chocolate Peanut Butter Cups
- Place mini cupcake liners inside of 24 mini muffin cups.
- Line a baking sheet with wax or parchment paper.
- Whisk together the peanut flour and salt in a small bowl.
- Stir in the water.
- Shape the peanut butter mixture into small spheres.
- Note: use only a little bit at a time.
- Flatten the spheres into the shape of a disc that is slightly smaller than the mini muffin cup liner.
- Place onto the prepared baking sheet.
- Repeat with the remaining filling mixture.
- Place the dark chocolate into a microwave-safe bowl.
- Microwave on high for 30 seconds.
- Stir for 1 minute.
- Continue to heat for 10-second intervals.
- Stir for 1 minute between each interval.
- Continue until the chocolate has completely melted!
- Dollop a small amount of melted chocolate into one mini muffin liner.
- Note: Use a sufficient amount to cover the bottom of the liner.
- Carefully set one of the flattened filling spheres on top.
- Spoon more melted chocolate on top,
- Spread the chocolate so that it drips over the sides of the filling and into every nook and corner of the liners.
- Repeat with the remaining chocolate and filling discs.
- Place the chocolates in the freezer for 10-15 minutes (or until the chocolate has hardened).
Trivia
The first chocolate bar was made in 1910.