Hello! Happy Monday!
In case you missed my exciting announcement, be sure to check it out! It only seems fitting to post a decadent recipe to celebrate 😀
Before I continue, let me just say that I am a MAJOR sweet tooth. It doesn’t exactly bode well for my future career….but, let me also say that I believe in moderation and above all else, real food.
I brought over a small batch of these to the lovely front desk staff at Biker Barre on Saturday. The first question I received: are these healthy?
Well, not exactly. BUT, they are made with high quality chocolate, all natural peanut butter, real butter and powdered sugar. Seems much better than what you would find in the little orange candy packages at the grocery store…
**This recipe was originally taken from Fifteen Spatulas. I simply reduced the sugar and added sea salt.**
^Here’s a before shot of the yummy filling ^
^After shot of mywhipped up peanut buttery goodness^
It’s tempting to load the bottom/top layers of these with chocolate. However, I’ll warn you now. Eating just one of these is a major chocolate overload. I think I made my layers a little too thick and would recommend being conservative with your chocolate layers. You want the chocolate to just barely cover the bottom of the pan (for the first layer) and to barely cover the peanut butter (for the third layer.)
I also used mostly semi-sweet chocolate, but about 1/4 a cup of bittersweet chocolate. I think either work – and bittersweet will be better if you’re not a big sweet tooth
- 12 oz Ghirardelli semi-sweet or bittersweet chocolate chips
- ¼ cup powdered sugar
- 2 tablespoons butter (room temperature)
- ½ cup all natural peanut butter
- Pinch of sea salt
- Line a 12-mold muffin tin with paper cups
- Melt ½ the chocolate in a double boiler (I literally put one smaller pot into a bigger one for this)
- Once the chocolate is melted, use a spoon to place a dollop into each mold. You'll want the chocolate to completely cover the bottom of the mold. You can slam the muffin tin on the counter to get the layer even
- Place in the freezer for 15 minutes
- Meanwhile, mix the peanut butter, butter and powdered sugar using a hand mixer.
- When the chocolate in the freezer is set, add a spoonful of peanut butter to each mold. You'll want to slam the muffin tin down again to even out the layers.
- Place in freezer for 15 minutes
- Meanwhile, melt the last ½ of the chocolate in the double boiler
- When the muffin tin is ready to come out of the freezer, pour the last layer of chocolate into each mold. Make sure to slam the muffin tin down on last time to even out the final layer
- Add a pinch of sea salt to the top of each mold
- Freeze for 2 hours and enjoy!