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Chocolate Peanut Butter Cups

That’s it! 3 simple ingredients (or 4). No gluten, corn syrup, or preservatives to extend shelf life – because these will not be left sitting around, I assure you! These have that soft and moist yet just a touch crumbly texture and yummy, rich sweetness you won’t want to stop eating!
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Ingredients
  

Ingredients:

  • Coating
  • Melted 2 cups of Chocolate Chips I used Enjoy Life Baking Dark Chocolate Morsels
  • Filling
  • 1 Cup of PB Fit Peanut Butter Powder
  • 3/4 Cup of real Maple Syrup

Optional Add ins: Cocoa Calm powder could be added to the peanut butter mix for some nice stress reducing and calming effects!

    Instructions
     

    Directions:

    • Step 1: Use a double boiler (or a heat-safe glass bowl/jar in a pot of water) to melt the chocolate chips.
    • Step 2: Put a teaspoon of the melted chocolate in a cupcake liner, turning it to slowly coat the bottom and bottom half of the sides (see pic). Depending on desired thickness and size of liners, more than a teaspoon may be needed). If you prefer to use a silicone mold, this one works well.
    • Step 3: Set in the refrigerator to cool and firm up for about 30 mins.
    • Step 4: In a small bowl, add the peanut butter powder and warmed maple syrup (warming it up just a little helps it mix best).
    • Step 5: Pull the chocolate cups from the fridge and drop in a teaspoon or two of the peanut butter mix. Press it down with a spoon so it is smooth.
    • Step 6: Set in the refrigerator to cool and firm up for about 30 mins.
    • Step 7: Re-melt the chocolate, and put a coating over top of the peanut butter to cover it completely.
    • Step 8: Set in the refrigerator to cool and firm up for about 60 mins. Remove the liner, and then serve up as desired!

    Notes

    To store: On the counter is fine as long as it isn’t too warm, if it starts to get too soft, just throw them back in the fridge! They should be eaten within 2 weeks.