It may have been 30 years ago, but I remember the day like yesterday. Swishing down the slopes at Heavenly Ski Resort in Tahoe we had only one more run. The sun was sinking low on the horizon and my energy quickly falling with it.
Thinking "One more run, how hard can it be?" the answer was obvious when my fellow skiiers pointed to the black diamond sign instead of the pretty blue square.
Regrouping I sighed and made for the slope. And that's when the chocolate peanut butter goodness carried me to the bottom of the mountain with perfect form and energy to spare. One of the best runs I've had even to this day, I can still almost feel the wind on my face as I flew down the run.
Peanut Butter Cups remain a forever favorite, but as I've matured (grown old??) the ingredients in the Reese's version have lost their appeal. With milk, soy lecithin, and things called "PGPR" and "TBHQ" on the list I've turned to making my own.
So easy and with just a few ingredients, once you try these super peanut buttery treats the ones in the package simply won't do.
Good quality chocolate here is a must, as is a good quality peanut butter. I've actually taken to making my own nut butters, and when I find organic peanuts they somehow find their way into the chocolate and onto my plate.
Perhaps one of my favorite treats ever... enjoy the chocolate peanut love!
Liv and I have differing opinions here... she prefers a sweetened peanut butter while I go for pure peanut butter in its raw form. However you decide, enjoy the chocolate peanut butter love!
1 cup good quality dark chocolate
1 tsp coconut oil
1/2 cup peanut butter (organic if possible)
1/3 cup powdered sugar (Liv says 1/2 cup is good too! Too sweet for me...)
Melt chocolate in a double boiler on the stove over low heat, stirring frequently to prevent burning.
Spoon or brush chocolate into silicone molds so chocolate just covers the bottom of the mold. Repeat with remaining molds (as many as desired) and place into the refrigerator to set.
To prepare filling, blend penaut butter and powdered sugar with an electric mixer. Taste and adjust sweetness as desired.
Remove set chocolate from the refrigerator and place a very small dollop of peanut butter on top of the chocolate. Use a small spoon to flatten the peanut butter.
Spoon more chocolate over the peanut butter to "close" the cup. Return to the fridge to set completely. When solid, remove and pop from the silicone molds.
I store ours in the fridge and love the crunch of the chilled chocolate. However, if you prefer a softened version, remove from fridge and allow to come to room temp before eating.
Liv Life Note: I use my silicone square brownie mold for these chocolates!