Let’s be honest, this time of year is magical. The earth is coming alive, awakening from the cold slumber of months past. Flowers bloom, trees become lush and full, and the Easter Bunny delivers Reeses Eggs (and an abundance of other candies made better by turning them pastel and making them gigantic).
You may not understand the importance of this fact, let me break it down for you.
Several times a year Resses comes out with novelty shaped peanut butter cups. These shapes include a pine tree at christmas, a heart at valentines day (then again I am not sure if that one still exists), and the ever coveted egg at Easter.
Part of the greatness in these novelty candies is that while the ingredients are the same and they are equally as terrible for you, they contain more of the creamy, dreamy, peanut butter filling! While the chocolate shell is delicious we all know that the gooey insides of those treats are what we are really after.
Because I can’t help myself I decided I would make an over stuffed peanut butter cup… you know, in homage to the Easter Egg.
PEANUT BUTTER CUPS
What you will need:
3.5 oz Dar Chocolate
1/4 cup all natural Peanut Butter
1 TBSP Honey
1 TBSP Powder Sugar
1/4 tsp Vanilla
sprinkle of sea salt
Yields 9 pb cups in mini muffin papers.
In a double boiler (or 30 second increments in the microwave) melt the chocolate, stirring regularly until smooth. Mix together remaining ingredients until slightly solid (moldable).
Place liners in a minimuffin tin. One at a time spoon a nickel size amount of chocolate into the liner, tilting and rotating as you go, allowing the chocolate to coat the bottom and lower edges. Spoon a tsp of the peanut butter filling into the chocolate, filling all the remaining cups. Cover each cup with the rest of the chocolate and chill in the refrigerator for one hour, until set.
Bitting into one of these homemade treats is like biting into a little piece of chocolate coated, peanut butter heaven. Enjoy!