Peanut Butter Budget Cups

I was recently at a local market, where they sold a local confectionary's peanut butter cups. I'd never had them before, so I bought them. They were ridiculous. Peanut butter, thick chocolate coating, definitely hand made.

Even more recently, I was at the same local market, looking for the cups, and there were none. There was a package of mini-cups for an astronomical price, but then I stopped and thought, "ok what you're looking for isn't here. What are you doing?"

So I decided to make them myself.

Here's where the "budget" part comes in: my brain constructed a recipe based on what I had at home. I always have dark chocolate. I always have peanut butter. I have maple syrup and/or honey, salt, a muffin pan, even cupcake liners and I don't even bake...

Here's the recipe as it was created in my head, based off of my own ingredients. You, of course, shall adjust as you need to use what YOU have at home, because if I inadvertently made you go out and buy all the stuff in the recipe, it would negate the title and the whole thing would come crashing down.

Too much guilt this close to Easter.

Anyway...

Peanut Butter Budget Cups (Makes 12)

Two 3.5oz bars of chocolate (I use 86%-92% and yes I am hardcore).

1 teaspoon coconut oil

1/2 cup peanut butter (or 1/2 cup sunflower butter, tahini, almond butter, a mix of all, etc.)

1-2 tablespoons raw honey or maple syrup

Tiny pinch of salt

1/2 teaspoon cinnamon

One 12-cup muffin tin

12 cupcake liners

Possible toppings: I like kosher salt and hemp seeds, or no toppings at all. Party your way.

Make It:

• Line the tin with the cupcake liners.

• Chop the chocolate and place into a heatproof bowl with the coconut oil. Set the bowl over a small saucepan 1/4 full with simmering water and gently melt the chocolate, stirring constantly, until smooth and shiny. Take bowl off the heat.

  Alternative: Put the bowl in the microwave and heat for 30 seconds at a time, stirring until the chocolate is smooth and shiny.

• Put 1/2 tablespoon of chocolate into the liners and put the tin in the freezer to set.

• Mix the peanut butter, 1 tablespoon of honey or maple syrup, salt, and cinnamon until the mixture is thick. Taste and add the other tablespoon of honey or maple syrup for added sweetness.

• Take the tin out of the freezer and measure out 1 teaspoon of the peanut butter mixture for each cup. I like to place the mixture in a ball in the center of the cup and flatten it out with my (CLEAN) hands.

• Top each cup with the rest of the chocolate, 1/2 tablespoon per cup.

• If using salt or hemp seeds or chia seeds or crushed peanuts or...orrr...add it to the top now.

• Put the tin back in the freezer and freeze until solid, about 1 hour.

Then eat them. I will say, they may melt a bit on your hands, but it's chocolate so you signed up for the journey. Enjoy the ride.

No filters. LEGIT that's what they look like. And yours will too!