As a kid, I LOVED Reese’s Peanut Butter Cups. They were the best. My favorite. They trumped all other candy! Although I loved them, they also made me feel like complete crap. As I’ve mentioned before, even the smallest amount of dairy is NOT my friend.
Now, the concept of a peanut butter cup is quite simple — peanut butter and chocolate. So I figured I would create an easy at home version.
So here is my twist on a chocolate peanut butter cup. This recipe only has three ingredients, doesn’t require baking, and is absolutely peanut buttery delicious. Don’t be fooled by the simplicity, these are really darn tasty! In fact, I have no doubt you’ll be reaching for seconds and thirds!
Peanut Butter Chocolate Bite Ingredients:
- 1 cup natural peanut butter
- 1/2 cup creamed honey
- 3 bars dark chocolate (I use Lindt Madagascar)
Peanut Butter Chocolate Bite Directions:
Put the peanut butter and creamed honey into a mixing bowl. Mix until well combined.
Line a cookie tray with wax paper. Using a small cookie dough scooper, scoop balls of batter onto the wax paper. If you don’t have a cookie dough scooper, just use a spoon to make small, even-sized balls. The batter makes about 24 small balls.
Place the tray in the freezer for 2-3 hours.
Once the 2-3 hours are up, break up your chocolate bar into a microwave-safe bowl or cup. (I like using something that is tall and somewhat narrow as it makes it easy to fully dip the balls into the chocolate.) Microwave the chocolate 30 seconds at a time, stirring between each interval. Continue until the chocolate is fully melted.
Note: I find these taste best using Lindt Madagascar. I like this dark chocolate because it isn’t bitter. But I encourage you to try these with your favorite dark chocolate!
If you used a spoon instead of a cookie dough scoop to make the balls, this is a good time to shape them into perfect balls. Right out of the freezer, they’ll be cold enough so that they don’t stick to your hands too much.
Using tongs, dip each ball into the chocolate and return the dipped ball onto the tray lined with wax paper. Repeat until all of the balls have been dipped in the chocolate.
Note: You will have leftover melted chocolate. Don’t toss it! Line a small cookie tray with wax paper, pour the leftover melted chocolate onto the wax paper, spread to evenly distribute the chocolate, and place in the fridge. The chocolate will reharden and you’ll be left with dark chocolate to snack on or to bake with!
Return balls to the freezer for 1-2 hours before serving.
Store leftovers in the freezer.
Note: You can also store these in the fridge but they will be much softer. Try them in the fridge and freezer and decide which you like best!
Enjoy!
Desserts à la Mariane 