Vegan Peanut Butter Cups

I guess you really wouldn't call what I made "cups", maybe peanut butter blossoms, and peanut butter hearts. But semantics, its the same concept.

I bought these Ice Cube Trays at Ikea and they work great for chocolates. Alternatively, you could buy little peanut butter cup wrappers.

The kosher salt was a last minute idea. We ate those ones really quick and I didn't get a picture. The salt goes amazingly well with the chocolate and peanut butter.

Next Challenge Snickers.

INGREDIENTS:

• 1 pound -- vegan chocolate (I used bittersweet, ran out and mixed in some dark)
• 1 Cup -- Peanut Butter
• 1/2 Cup -- Powdered Sugar
• 2 splashes -- Vanilla Extract
• Kosher Salt (optional)

 

STEP ONE:
In double broiler Melt Chocolate.

STEP TWO:
Place a couple granules of the kosher salt at the bottom of paper cups or ice cube trays if you are using them. Spoon in some chocolate. Using a little paint brush, brush the sides of the cups/trays making sure chocolate is covering them fully. Make sure there is enough room for the peanut butter and more chocolate on top. Place in Freezer.

STEP THREE:
While Chocolate is solidifying. Mix Peanut Butter, Powdered Sugar, and Vanilla in a bowl. You should get something the consistency of cookie dough.

STEP FOUR:
Press Peanut Butter Dough into trays of chocolate, leaving enough room to be brushed with chocolate on top.

STEP FIVE:
Coat the tops of the peanut butter, allowing the chocolate to fill in all the holes. Brush with a paint brush to make sure its coated well. Put in freezer.

STEP SIX:
Pop the chocolates out of the mold once chocolate has solidified. Enjoy.

-Jordan Halliday

Peanut Butter Cups