If you’re a peanut butter cup lover, and we definitely are in our house, did you know you can make your own at home using your own flavor combinations and only 3 ingredients?
I used Bestie Cashew Butter for the filling in these cups. Have you ever tried cashew butter? It’s delicious. Soo smooth and creamy. And just like peanut butter, a little goes a long way.
Homemade candy cups tend to have a thicker chocolate coating than commercial Reese’s cups, so I thought using dark chocolate would cut down on some of the sweetness and prevent them from becoming too sickly. It did the trick! If you’re into salted dark chocolate, you could even sprinkle the tops of these with a little coarse sea salt before they set.
I used a standard size cupcake pan and baking papers, but you could also use minis and this recipe will work just as well.
Because this recipe uses chocolate that has not been tempered (for the sake of simplicity, since this is supposed to be a quick treat) the chocolate will be fairly soft at room temperature. I recommend storing the leftovers in the freezer or refrigerator to keep them nice and firm.
|Dark Chocolate Cashew Butter Cups|| |
- 1 12oz bag of dark chocolate chips
- 2 TBS coconut oil (shortening can also be used)
- ⅔ cup (approximate) cashew butter
- Prepare a muffin tin with standard baking papers and set aside.
- In a double boiler over low heat, slowly melt chocolate with shortening until smooth. Remove from heat.
- Spoon a small amount of melted chocolate into the baking papers.
- Add a small dollop of cashew butter to each cup.
- Top with more chocolate until cashew butter is covered.
- Refrigerate or freeze cups until firm, remove papers and continue to store in refrigerator until ready to serve. Keep leftovers chilled so that the chocolate stays hardened.
If you want to pin this recipe for later, here’s a Pinterest-optimized image for you to use!
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