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I have always been a huge fan of Reese Peanut Butter Cups (especially the Reese’s eggs they release around Easter, can you say YUM). I have recently seen a lot of homemade chocolate peanut butter cups on both Instagram and Pinterest and decided to give them a try. There are a number of different combinations you can try whether it be milk chocolate, dark chocolate, or white chocolate. You can also try an endless amount of different things in place of the peanut butter if you prefer. I opted for dark chocolate and made some candies with almond butter and the others with Buff Bake’s Birthday Cake Protein Butter. I will explain how I made these delicious dark chocolate nut butter cups below.
I stumbled upon a plastic candy mold at my local Hobby Lobby that is very similar to this one. I had no trouble with the plastic one but there are silicone ones available as well. I started by melting 1/2 cup of dark chocolate chips with 1/2 tbsp. of coconut oil in a microwave safe bowl. It can be easy to overcook the chocolate so I typically only heat the chocolate for 20 seconds at a time and will stir the chocolate and heat it another 15-20 seconds. Once the chocolate is completely melted, I spoon a small amount of chocolate into the bottom of the candy mold. I spoon just enough chocolate into the mold to cover the bottom. Once I have finished coating the bottom of the molds in chocolate, I place the molds in the freezer for about 5 minutes to let the chocolate harden.
After the chocolate has hardened, I remove the molds from the freezer and get ready to put the nut butter into the molds. Make sure the nut butter or whatever filling you are using is not too oily or it will not harden properly. IÂ used Justin’s Almond Butter for about half of the molds and Buff Bake’s Birthday Cake Protein Butter for the other half. I spoon a small amount of the nut butter into the molds onto the hardened chocolate.
Depending on how much melted chocolate you have left over you may have to melt some more to have enough to top off the molds or you may have to reheat the leftover chocolate from earlier. Spoon some melted chocolate over the top of the nut butter until the nut butter is covered and the chocolate reaches the top of the mold. Place the molds back into the freezer for another 5 minutes or until the nut butter cups have completely hardened. To pop the nut butter cups out of the mold I simply pressed on the bottom of the mold and the candy easily popped out.
My favorite candy between the two was definitely the nut butter cups filled with the Buff Bake Birthday Cake Protein Butter. I am looking forward to experimenting with other combinations. What are your favorite combinations?
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