You know those foods you tend not to buy because they’re just so good, you can’t be trusted alone with them? You know, the ones you pass by in the grocery store, pause to think about, but ultimately stick back on the shelf because they’re just too dangerous?
For me, those are the dark chocolate peanut butter cups at Trader Joe’s. I can list quite a few items that I consider incredibly addictive from Trader Joe’s, but the peanut butter cups definitely top the list.
I just adore peanut butter and find it highly addictive in whatever treat I find it in. Whether they’re peanut butter stuffed pretzels or peanut butter white chocolate bark, if it’s got peanut butter in it, then it’s got my name on it.
The great thing about peanut butter cups are that they not only have peanut butter in them, but chocolate too. Double the deliciousness!
In fact, I can’t even imagine a peanut butter cup without the chocolate; they’re two peas in a pod!
As fantastic as peanut butter cups can be, however, their addictive quality isn’t the only reason I avoid buying them from the store. The store-bought version tends to have a lot of extra ingredients I can never pronounce, which kind of ruins the fun of splurging on something so good.
So to remedy that, I’ll usually make a small batch of them at home, since they’re incredibly easy to make. And if you thought the store-bought stuff was good, just wait until you try homemade peanut butter cups.
They’re super rich, so usually one peanut butter cup does the trick for me, making me a happy camper for the rest of the day. Best of all, I know exactly what goes in them, which makes me feel a lot better about indulging in one of my favorite treats.
- 1/4 cup natural creamy peanut butter
- 1/4 cup powdered sugar
- 6 oz. 72% dark chocolate, or milk chocolate, if preferred
- Melt the peanut butter in a microwave-safe bowl for 30 seconds. Stir in the powdered sugar until you get a cookie dough-like consistency.
- Scoop 1 heaping teaspoon of the peanut butter into the palm of your hand and roll into a ball. Flatten out the top to create a chubby disc shape, then place on a wax paper-lined plate. Refrigerate for 30 minutes.
- Melt the chocolate in a microwave-safe bowl for 30 seconds. Stop and give the chocolate a stir. Melt for another 15 to 30 seconds, stirring each time until the chocolate has completely melted.
- Line 10 mini cupcake molds with paper liners. Remove the peanut butter discs from the fridge. Pour 1 teaspoon of melted chocolate into the bottom of each prepared cupcake mold, then follow with a peanut butter disc. Top each peanut butter disc with 2 teaspoons of melted chocolate.
- Refrigerate the peanut butter cups for at least 30 minutes, until set.
While the peanut butter cups can be safely stored at room temperature, it's best to keep them in tupperware in the fridge to prevent the chocolate from smearing and making a mess when eating.
Nutrition Information:Yield: 9 Serving Size: 9 Servings
Amount Per Serving: Calories: 167