I’ve got a story for y’all. It is slightly strange, but it makes me laugh whenever I think about the conversation.
I dislike anyone poking around in my mouth with sharp, metal objects, which should tell y’all that I majorly hate going to the dentist’s office. Well, the last time I was at the dentist, he asked me to eat more candy. He laughed when I looked stunned. Because, apparently, my teeth are super hardy and strong. I never have any cavities, no matter how much candy I actually consume. (And, let’s be honest: I consume a lot of candy and other sweets because I have a vicious sweet tooth.)
Yes, I realize I have been blessed with good teeth.
And yes, I realize now that I have revealed this to y’all, I will no doubt have a few cavities the next time I’m back at the dentist.
I have always had a soft spot in my heart for any mixture of peanut butter and chocolate. So much so that I stock up on Reese’s Easter Eggs around Easter-time.
… Not this year, though. This year, I wanted to try something different. So, in celebration of Easter (and in celebration of not purchasing myself a TON of Easter candy, post-holiday), I’ve made a little something to meet my yearly craving.
These Dark Chocolate Peanut Butter Cups are rich, and they’ll satisfy any sweet tooth.
They’ll also make you lick your fingers and realize that you will never purchase another pre-made peanut butter/chocolate dessert again.
- 2.8 ounces 72% dark chocolate (4/5 of a bar)
- 2 ounces 67% bittersweet chocolate
- 1 tablespoon unsalted butter
- 1 cup creamy peanut butter
- ½ cup light brown sugar
- 1 teaspoon pure vanilla extract
- In a double boiler, combine the two chocolates and the unsalted butter, heating until the chocolate is melted and smooth.
- Once chocolate has melted, place regular-sized muffin papers into a muffin tin.
- Pour about 1 tablespoon of melted chocolate into the paper, using a spoon to spread the chocolate around the base, as well as the sides, of the paper cup. (Note: There will be some chocolate left over. This will go on the top of your peanut butter cups!)
- Place the muffin tin into the freezer, and let cool for 30 minutes, or until the cups are hard.
- While the chocolate is setting, stir the peanut butter, brown sugar and vanilla extract. Stir those until just combined, then set aside.
- When the chocolate cups have been pulled out of the freezer, dollop about two tablespoons of the peanut butter mixture into them.
- Spread the peanut butter mixture out evenly, then top each peanut butter cup with another tablespoon of melted chocolate.
- Let set in the freezer for another 15 minutes, then enjoy!
What is your favorite candy? Have you ever tried to make it at home?