I tried to make a lightened up version of one of my favorite foods of all time: the Reese’s Cup.
It was a failure.
Well, not really, but for ME it was. My kids and the neighborhood kids loved them and my hubby said they were decent.
So why you ask, was it a failure?
Because chocolate and peanut butter should not be messed with!
YOU NEED TO EAT CHOCOLATE AND PEANUT BUTTER IN IT’S PURE FORM.
Who cares how much fat is in peanut butter–it is a natural and healthy fat source that helps your brain to function well and your skin to shine! Peanut butter should not be lightened up with white bean puree and applesauce.
Yep, I had pretty much LOST MY MIND when I was creating the “Lightened-Up Recipe.” So if you are looking for a low fat homemade version of a Reese’s Cup, that is NOT happening on this site!!
If you want a REAL treat made with REAL peanut butter and REAL chocolate, you have come to the right place.
By the way, Reeses are NOT real. They have lots of nasty things added to their albeit deliciousness. (And if you place one if front of me, guaranteed it is GONE!)
But when making a version at home, you can control the quality of ingredients and it is a breeze to put together.
So stop buying the processed stuff and enjoy the REAL peanut butter and chocolate cup.
It may not be low fat, but it is just as good as the original. Not to mention it is will help your brain function and skin glow from the healthy fats…..so bring them on!
First Step: Making the Peanut Butter Base
To stabalize the peanut butter, I mix with equal parts powdered sugar and a touch of vanilla to enhance the flavor. If my peanut butter is unsalted this is where I add a dash of salt as well.
Once ingredients are mixed together, I form into balls (about 1 teaspoon each) and then flatten. This gives me more surface area for chocolate–GENIUS!
Refrigerate for at least 30 minutes, until the peanut butter base has firmed up a bit.
If you do not want to use powdered sugar that you buy pre-made, you can easily make your own. I have never done this, but my sister does and she assures me it works just as well. (My nephew has a corn allergy which packaged powdered sugar typically contains.)
Step 2: Melting the Chocolate
I chopped up a 1.5 oz chocolate bar with a serrated knife (cut your chocolate on an angle too). I happened to use a high quality dairy-free bar to keep these treats vegan, but use your favorite chocolate.
Then place into a microwavable safe dish and zap at 50% power for 30 second intervals, stirring in between each interval until melted and smooth.
Step 3: Assembling the Chocolate Peanut Butter
I always take one peanut butter base and place it on a fork and dip gently into the melted chocolate. If needed, I spoon over additional chocolate on the top and then let the excess chocolate drip through the fork back into the bowl of melted chocolate.
Then place the dipped peanut butter cups on wax paper and refrigerate until hardened–about 15 minutes.
Step 4: Devour
- ½ cup all natural peanut butter
- ½ cup powdered sugar
- ⅛ teaspoon salt (if using unsalted peanut butter)
- ½ teaspoon vanilla extract
- 1 (1.5 oz) chocolate bar chopped up.
- Mix together the peanut butter, sugar, and vanilla together. Form into teaspoon size balls and flatten. Refrigerate on wax paper for at least 30 minutes, until mixture hardens up.
- Melt chocolate in microwave. (See directions above in post.)
- Dip peanut butter into melted chocolate and then allow to harden in the fridge for at least 15 minutes.
- Store in the refrigerator for up to 4 days (if they last that long.)