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Author Notes: These are a take on classic peanut butter cups or Cincinnati, Ohio's beloved Buckeye candies (my mom is from there). I LOVED Halloween growing up, the dressing up, and most importantly, the unsupervised scarfing down of candy that I was able to do before I came home from trick or treating. After that, my mother took charge and rounded up all of the Halloween candy from my brother, sister, and I. She hid it and dispensed it one piece at a time depending if she deemed it a "special" dessert night. I think it was mainly for her benefit...she loves peanut butter cups and this may have been her way to hoard ours. I originally made these for Christmas presents for her and my mother in law a few years ago as they both share candy love for this special chocolate and peanut treat. I have put my own sort of healthier twist on these in decreasing the sugar, using dark chocolate, and using a more exotic nut butter. Enjoy! - testkitchenette —testkitchenette
Food52 Review: I made testkitchenette's Nut Butter Cups with almond butter and loved the results. The maple syrup is a wonderful touch. Painting the melted chocolate into the cups is easy and quick, without a ton of mess.- Stephanie —The Editors
Serves about 24 candies
- 12 ounces dark chocolate
- 1 cup nut butter (I like almond or cashew)
- 1/3 cup powdered sugar
- 2 tablespoons maple syrup
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon salt
- mini cupcake liners
- Waxed paper and/or foil candy wrappers
- Melt chocolate down in double boiler (I used a bowl over a pot of barely simmering water) over low heat (stirring periodically) until smooth. I did not bother tempering the chocolate.
- In bowl mix together nut butter, powdered sugar, maple syrup, vanilla, and salt (if using) until it’s combined and the consistency of play dough and chill. Using the paintbrush, paint the bottom and sides of the liners with a thick coating of the chocolate. Put these into the refrigerator and chill until hardened. When chilled, roll the nut butter mixture into approx. 3/4 inch balls that will fit inside the chilling chocolate cups. Remove the chocolate cups from the fridge and press the nut butter balls into the chocolate cups. Brush/fill the cups the rest of the way with the melted chocolate mixture. Chill until hardened.
- I wrapped mine in squares of waxed paper (the way that salt water taffy is wrapped).
Tags: keeps well
- This recipe is a Community Pick!
- This recipe was entered in the contest for Your Best Dish in the Raw
- This recipe was entered in the contest for Your Best Halloween Treat
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