Peanut Butter Cups
1-1/2 cups vegan chocolate chips
1 cup peanut butter, reduced fat and creamy
1/4 teaspoon salt
1/2 cup powdered sugar
1. Cut the top half of the muffin cups to where they are about half the original height for 12 paper muffin cups.
2. Microwave the chocolate chips for about 2 minutes at 50% power in a glass or microwaveable bowl. Stir until creamy, you might need to microwave them a little more. Make sure you do not overcook them. Using a spoon or new paint brush spread the chocolate evenly within the muffin cups making sure you fill the crevices on the sides. Place the coated muffin cups in the freezer until the chocolate hardens.
3. In a bowl, combine the peanut butter and salt, then fold in the powdered vegan sugar. Microwave the mixture for 1 minute. Stir and allow to cool.
4. Spoon the peanut butter into the chocolate cups leaving a little room for the top layer of chocolate. You have the option of putting the top layer of chocolate on now or after the peanut butter has hardened in the freezer. Both ways work just as well in my opinion.
5. Place the cups in the freezer and wait an hour (or as long as you can).
SO HOW'D IT GO?
i love this recipe. i've made it twice in the past week. the first time i used regular sized muffin cup things and i thought they were too big. just now i made them with the mini ones and it was so much better. these are really rich so having just a bite instead of like 5 is better, i think. i didn't add the salt the second time and it still tastes pretty much the same. the salt just isn't necessary since the peanut butter is already kind of salty. also, i added about half a teaspoon of canola oil to the chocolate which made it a lot easier to spread. i didn't have a brush so i used a butter knife to spread the chocolate around and that worked fine (although slightly messy). it's still really good even if you can't get the bottom layer of chocolate all the way evenly in the bottom of the muffin cup. this is a great, quick, easy recipe that i will definitely be using over and over.
I have not tried this yet . . . but I will. We are going to have a bake-off at our family christmas dinner this year and I've been looking for the winning recipe. None of my family members except my mom are vegan, so I am looking to secretly impress my family members with something unique and oh-so tasty and from the reviews and the pictures I'd really like to do this recipe! It's April now, so this will give me a lot of time to perfect the recipe to exactly how I want it for the bake-off!
That being said I have a little tool in my utensils drawer that I use when I make my vegan butter-tarts. It's like a little wooden shaped thingy that you push down on the crust dough while in the muffin tin and it moulds to the perfect shape to make a cup. Does anyone know what I am talking about?
Anyway I was wondering if anyone thought this particular utensil might work on this recipe, like if I waited til the chocolate was close to solidifying and put some oil on the utensil (so it doesn't stick) maybe I could make a good mould or shell out of the chocolate. Not that it's a big deal but just trying to make my life a bit easier as it seems some people were having trouble moulding the bottom part of the chocolate shell. (Though I'm sure it was well worth the trouble )
Anyways, I gotta try this!!!
Mmmm. I thought the recipe was a bit confusing, so I just went with it. As someone else suggested, I made a simple syrup of sorts b/c I didn't have any powd. sugar, and mixed it with the PB and salt. Our peanut butter is natural, and very creamy, but it was still great. I used too much chocolate
( I know..) so they were EXTRA rich and really thick, but I loved them. I didn't use paper cups b/c I hate them, so I just oiled my silicon muffin 'pan' and they came right out (I was a little afraid they wouldn't), and it all worked out! I only made 6, but I'm glad b/c they are HUGE! A nice treat. :)
These were very easy to make and came out very authentic looking and tasting. The whole family loved them!
I didn't bother heating the peanut butter, as it was at room temperature and that worked just fine.
yum, these are really good. i did take the advice of anothre reviewer and added margerine to the melted chocolate, though, and it made my chocolate sieze... i fixed it by adding a little more chocolate and putting it over a double-boiler and stirring like hell... but i'll leave that step out next time!
Yum!!! I melted normal sugar in a pan with a couple of tablespoons of water and worked the peanut butter into it, it had the most wonderful texture. I also used my finger to spread the chocolate cos I didn't have a brush and it turned out really well!!! Oh and aluminium cases are a must!
Question: is it powedered sugar, or regular? You mention too different types in the recipe. I really want to try this one out!
I used normal white sugar and they came out great.
But I would use a bit soy milk when you melt the chocolate cause it came out really hard.
yuuum these where very very good, but i changed them a bit and added maple syrup and cocoa to the peanut butter filling, also added more sugar...and it came out really nice and fudgy, i can't wait to make them again. Also i found it easy to spread the choc in the cups by spooning it in and spreading it, then putting it in the fridge, then spreading the rest so it was nice and solid!!
I made these for my Valentine's dinner and I was so impressed. I was worried that the sides would break when I peeled the muffin cups off, but they came off really easily and voila....perfect, delicious peanut butter cups! One modification that I made was to add some crushed graham cracker crumbs to the peanut butter mixture (an idea from a similar recipe for peanut butter cups). This gave them an interesting crunchy texture! Definitely making these again...and again...
These were amazing! I used a grainy sugar and next time I will use a vegan powdered sugar but other than that YUMMY!!! Has anyone tried an espresso chocolate peanut butter cup? Think I will try it next time :)>>>
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