chocolate pb&j cups chocolate pb&j cupsI have an absolute weakness for Reese’s peanut butter cups. One day I finally thought, what about making them homemade?
It turns out that it’s really easy. I add a dollop of fruit preserves to give the classic chocolate–peanut butter combo an extra dimension and top each cup with a flake or two of fleur de sel for an extra salty-sweet note. The kids and I make these every time we go to cookie exchanges, parties, or other special holiday events. They’re truly irresistible!
½ cup smooth peanut butter
3 tablespoons powdered sugar, sifted
One 10-ounce bag dark chocolate chips (or semisweet or milk chocolate, as desired)
¼ cup Pure Strawberry Preserves
1 tablespoon fleur de sel
1. Place the peanut butter and powdered sugar in a bowl and stir to combine.
2. Place the chocolate chips in a microwave-safe bowl and melt in the microwave for 60 to 90 seconds, stirring halfway through, until smooth.
3. Fill the wells of a paper-lined mini-muffin pan with 1 heaping teaspoon of the melted chocolate. Refrigerate the pan for at least 10 minutes.
4. Meanwhile, roll 1 teaspoon of the peanut butter mixture into a ball and flatten it into a disk the size of a mini-muffin well. Repeat with the rest of the peanut butter to make about 20 disks.
5. When the chocolate has cooled, place a peanut butter disk in each cup. Top each disk with ½ teaspoon of the preserves.
6. Top the cups with about 1 teaspoon melted chocolate to cover and finish with a few flakes of fleur de sel. Refrigerate until set, about 20 minutes.
7. Peel the papers off and eat!
NOTE: The cups can be kept refrigerated or at room temperature. They’re also crazy good frozen and then eaten whenever you want just one!
TIP: You can also fill the cups with apricot, blackberry, or raspberry preserves.
RUTH: These easy and delicious homemade chocolate peanut butter cups are the perfect way to share the love with family and friends!
