With Valentine’s Day coming up, it felt like the perfect time to unleash these bad boys onto the blog for those of you who are feeling uninspired with gifts. These are cute, personal, quick, easy and also cheap to make, so for me that ticks all the boxes for a homemade gift! I actually made these quite a while ago now, not for a partner but for a good friend who according to our partners might as well be! Reese’s are one of her favourite types of chocolate so when I found out you could make them yourself it was a no-brainer. I thought it’d be cool to give these in a Kilner jar, but when I saw that beautiful glass cocktail shaker I couldn’t resist giving them in that as a double gift! You could also give them in a cute little homemade hand painted bowl (as seen at the end of this post), which is another one of my new favourite handmade gifts.
The other thing that’s good about these is that they can be quite versatile in what you want from the taste. For example, you could go for using all dark chocolate and super healthy peanut butter (you could even go nuts and make your own, pun intended!), which makes these a good gift for the health conscious. Or, you could right down the other end of the scale and use lots of delicious Cadbury’s diary milk (my fave) or rich milk chocolate like galaxy to cover some totally processed but totally delicious peanut butter. Obviously, that would make for much more of an indulgent treat!
I went for a bit of a compromise here, mixing dark and milk chocolate. I did use an ethical and healthy peanut butter, but that was mainly because having seen and learned about orangutans in Borneo and how palm oil can hurt them, I can no longer bring myself to buy the cheap stuff! You could also switch up the peanut butter for almond butter if that tickles your fancy. Whatever you do though, if you adjust it to meet your needs it’ll turn out great!
This makes enough for 12 large cups and you’ll need the same amount of muffin cases. Waitrose Magazine informs me that you can keep these in a cool, dark space in an airtight container for up to 2 weeks. And a heads up, these are surprisingly filling!
- 100g smooth peanut butter
- 1 tbsp honey
- 1 tbsp icing sugar
- 1/2 tsp vanilla extract
- 250g chocolate, roughly broken up (e.g. 150g milk chocolate and 100g dark chocolate)
- Mix the peanut butter, honey, icing sugar, vanilla extract and a large pinch of salt together in a bowl. When the mix is relatively smooth and well combined, roll it out into 12 small balls.
- Next, flatten and press each one down so that the diameter is just a little smaller than the muffin cases you’ll be using. Pop them in the freezer on some baking parchment for 15 minutes to allow them to set.
- Melt all the chocolate together on the stove or the microwave, and leave aside to cool slightly. Then, spoon a heaped teaspoon of the melted chocolate into the base of each muffin case, ensuring that it fills all the edges.
- Taking the frozen peanut butter mix, gently place one in the middle of each muffin case over the top of the chocolate. Finally, spoon around 2 teaspoons worth of melted chocolate into each muffin case until you’ve used it all up, ensuring that the chocolate covers the peanut butter mix and that it has filled all the edges.
- Finally, leave to harden at room temperature for a few hours.
From November 2015 edition of Waitrose Magazine, ‘Chocolate peanut butter cups’ Page 91.