savor (v) - to taste and enjoy completely. // A new weekly blog series from our kitchen, celebrating the simple pleasure of good food.
There are two things in life that I love. And those two things are peanut butter and chocolate. Ok so, I love a few other things too... but for today I'm going to say that I only love peanut butter and chocolate because that makes this post very important.
Regardless, you should make these because they are 1) easy 2) no-bake 3) delicious and 4) gluten-free.
This recipe makes about 24 mini-muffin size PB cups... and the hardest thing you have to do is melt chocolate. (I'm going to show you how to DIY that without a microwave or a double-boiler.)
- 2 T butter, salted
- 1 (12 oz) bag of chocolate chips, semi-sweet
- 1/2 cup peanut butter
- 1/3 cup honey
- 1 tsp. sea-salt, plus more for topping
- 1 tsp. vanilla extract
- Optional: gold sprinkles and gold food spray-paint
1. Line a mini muffin tin with paper liners. (If your tin only holds 12 liners, we'll be doing this in two batches.)
1b. Remove your butter from the fridge to soften. (I hate when recipes don't tell me to do this..)
2. Fill a medium saucepan with water, and place an oven-proof bowl on top. I used one of my cereal bowls: the trick is getting a bowl just slightly larger than your saucepan, so that it balances on the top rim without touching the bottom of the pan. (Of course, if you actually own a double-boiler, just use that.)
3. Pour in half of your chocolate chips and heat the water underneath until it's simmering. Whisk chocolate until melted, and remove from heat. Put a large spoonful of melted chocolate in each of the liners. Drop the pan on the counter a few times to smooth out the chocolate (very therapeutic if you're angry) and put in the freezer for about 10 minutes to harden.
4. Meanwhile, in a medium bowl combine softened butter, peanut butter, honey, vanilla, and sea salt. Beat until a little crumbly, and then stir. Your mixture should have a dough-like consistency.
3. Remove pan from freezer and place small spoonfuls of peanut butter mixture on top of each chocolate layer. (You should use about half for your first batch.) Press down with your fingers to smooth out, and put pan in the freezer for another 10 minutes to firm-up.
4. Heat up your "double-boiler" again, and add the remaining chocolate chips. Whisk until melted and remove from heat. Remove pan from freezer and drop small portions of chocolate on top of the peanut butter, smoothing with your spoon in a circular motion to form a little swirl on top! (You'll have a good bit of chocolate left for your next batch.)
5. Dust with golden sprinkles, a little sea-salt, and place pan back in the freezer for about 15 minutes. Remove from freezer and lightly spray with your gold food paint, holding the can about 6 inches away from your work surface.
6. Enjoy! Repeat the layering steps for the second batch.