Halloween is almost here and we're getting in the spirit with these yummy, decadent, chic little treats!
Growing up, Reese's Peanut Butter Cups were definitely one of my top three fav Halloween candies. When the time came to empty out our trick-or-treat bags AKA our pillowcases, I was ALL for trading in almost any other candy if it meant adding another Reese’s PB Cup to my collection. I still love peanut butter cups today, and pretty much any dessert that ties together salty, creamy nut butter and rich, decadent chocolate. Storing them in the freezer so the chocolate gets super cold and crisp is my jam, and exactly what this recipe calls for.
Homemade Chocolate Nut Butter Cups are easy and fun to make yourself at home, and it’s a great way to know what’s going into your food. You have control over the type of chocolate, nut butter, and toppings you want to use, and you can get creative mixing and matching ingredients as you go, like this pretty little PB cup pictured above. If my closet turned into a PB cup, I imagine it would look like this one.
This recipe is a cool activity to dive into by yourself or with the fam and littles, and these treats make a beautiful and delicious gift to share with others throughout the holiday season or place on your dessert table. Rip out the food coloring and get super funky and festive with your creations!
If you make these chic treats at home, be sure to tag @threebirdsonestove so I can see what you create! Wishing everyone a safe and happy Halloween with lots of sweets, delicious treats, and all the laughter and fun.
Prep Time: 20 Minutes
‘Cook’ Time: 2 Hour Freezer Chill
Yield: One Dozen Chocolate Nut Butter Cups
1 ¾ cups white chocolate chips
1 ¾ cups dark chocolate chips
1 teaspoon vanilla extract
1 cup nut butter of your choice (Check out my Homemade PB if you're looking to go full circle homemade for this!)
Coconut oil spray
Flaky salt and sprinkles for topping (optional)
Line a muffin pan with cupcake liners and prep your double boiler (directions below).
Spray two bowls with coconut oil to coat generously. Add the white chocolate chips and dark chocolate chips to each bowl. Add ½ teaspoon of vanilla extract to each bowl.
One at a time, place the bowls over the double broiler and stir until melted.
Once melted, fill each muffin cup with 1 tablespoon of chocolate. Freeze for 5 minutes on a flat surface.
Remove from freezer and fill each cuper with 1 tablespoon of nut butter. Freeze for 10-15 minutes.
Remove from freezer and top with 1 teaspoon of chocolate. Top with flaky salt or sprinkles if you’d like. Freeze for at least two hours, until totally solid. Store in the freezer in an airtight bag or container.
*For the double boiler: Fill a small sauce pot with 1-2 inches of water and bring to a simmer. Place a bowl with your ingredients over the top. Make sure the water is not touching the bowl because it will get too hot.