This peanut butter cup recipe is based on one from thekindlife.com. I am totally into subbing in whole grains and toning down the excessive sugariness of sweet snacks, so I've upped the fibre and protein content of the humble PB cup while lowering the glycemic load with the addition of wheatgerm, maple syrup and chocolate with high cocoa content. Apologies to those with wheat sensitivities, this treat won't do you well.
Peanut Butter Chocolate Bites Makes 24 cups. Peanut butter goodness topped with a rich dollop of dark chocolate, guaranteed to satisfy a PBC craving!
The Cups 3/4 C peanut butter (I mean the real deal. Grind your own!) 1/8 C butter 1/4 C maple syrup 1 C wheatgerm 3 oz semi-sweet Baker's chocolate 1 oz unsweetened Baker's chocolate 1/4 C 2% milk 15 peanuts, coarsely chopped
Method Combine butter, peanut butter and maple syrup in a small heavy bottomed saucepan over low heat, stirring to combine as ingredients soften. Once melted, stir in wheatgerm until combined and remove from heat. While peanut butter mixture cools, set out 24 mini paper cupcake liners on a cookie sheet. When peanut butter is cooled enough to be handled, scoop about a tablespoon's worth into each liner, patting down so the tops are more or less smooth. Now, in another heavy bottomed saucepan over low heat, warm milk and add chocolate squares, stirring gently until chocolate is melted and combined with milk. While still warm, spoon chocolate over each peanut butter cup. Sprinkle with chopped peanuts and set in fridge to cool. Once cool, eat 'em up!
Below is a handy-dandy nutrition label reflecting the contents of each PB cup. I wouldn't recommend gorging on them, but chowing on a couple of these is a better alternative to their packaged candy bar-like cousins.