Homemade Peanut Butter Cups
From scratch is the best.
Equipment
- silicone molds
Ingredients
- 12-16 oz Milk and dark chocolate for melting
- 2 cups Raw Peanuts
- 2 Tablespoons honey
- 1 1/2 teaspoon salt
Instructions
- Heat oven to 350.
- Mix together 2 cups of raw peanuts, 2 tablespoons honey and 1 tsp salt.
- Put on lined baking tray as a single layer.
- Bake about 10 minutes or till lightly browned. Do not burn.
- Remove from oven and immediately put into blender. *If you do not do this immediately the nuts will harden and stick together as well as to the pan.
- Blend for 5 minutes or until creamy. Have patience, it will happen.
- While nuts are baking melt both dark and milk chocolate together in a double boiler until smooth.
- Put 1 1/2 Tablespoons melted chocolate in mold. Using a teaspoon, brush chocolate up the sides of the mold to create the “walls” making sure to get to the top edge consistently around the mold.
- Cool in fridge/freezer until solid. (Just a few minutes)
- Spoon 1 tablespoon peanut butter onto a flat surface and flatten into a disk that will fit in your mold. Lay disk into the mold, Do not press hard as you do not want to crack the chocolate edges. You can make the disk large enough to push out to the wall of the mold, or a bit smaller so chocolate surrounds the peanut butter entirely. Your choice.
- Top your mold with a layer of melted chocolate that comes to the top of your mold. Place molds in fridge or freezer to set.
- To unmold, with the chocolate face up, gently pull the edge of the mold to release from the chocolate. Turn over the mold and gently peel back from your cups to release.
Notes
This recipe calls for raw peanuts. If you can only find roasted peanuts, your peanut butter will be drier, and you may need to add a teaspoon or two of coconut oil or sunflower oil to the blend.
If you want a little kick in your cup, add some hot honey on your peanut butter.
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