Just in case you hadn’t noticed I am a pretty big fan of peanut butter. I apologize to anyone out there with a peanut allergy…I can’t imagine how rough it must be to live without it (or to try to avoid it). I will say the awesome thing about cooking for yourself is that you have the luxury of ignoring the world ‘peanut’ wherever I use it and replacing it with ‘almond,’ ‘cashew,’ or ‘sunflower.’ All excellent PB substitutes.
Anyways, since I love peanut butter and I love chocolate, I know that they are totally a match made in heaven. I am obsessed with Reece’s. They were totally that candy that I would trade anything in my halloween candy stash for. Today I decided I really wanted one, but I didn’t want to leave my apartment/spend money to get it, and I knew I had been neglecting my poor little blog, so I decided to hit the kitchen and make my own!
I tried really hard to come up with a good way to thicken up the filling with what I had on hand, so they would be closer texturally to a Reece’s, but never really got there. That was totally fine though because they turned out delicious! I also sprinkled some cinnamon and salt on top, because it sounded like a good idea. And guess what?…
It totally was. Mmmmmmm.
So if you are okay with having a peanut butter cup that has a slightly less pronounced line between chocolate and peanut butter, I highly recommend making these. If you are a purist, I would recommend searching elsewhere. But really…just humor me and do the cinnamon and salt thing. You won’t regret it….at least I don’t think you will…
Salted Cinnamon Peanut Butter Cups
*Makes about 12 pieces
- 3 tablespoons (I used chunky) peanut butter
- 1 tablespoon powdered sugar
- 2 tablespoons brown sugar
- 1/2 cup crushed cereal (golden grahams) or graham crackers or cookies
- 1 teaspoon honey
- 1 teaspoon oil
- 1/2 cup semi-sweet chocolate chips
- Crush your cereal/graham crackers/cookies until fine using either a food processor or by putting them in a plastic bag and using a can.
- In a small bowl mix together peanut butter, sugars, crushed cereal, honey and oil until well combined.
- In a separate bowl microwave chocolate chips in 15-second intervals until smooth and melty.
- Make tablespoon size drops of chocolate on a piece of foil or parchment paper. Scoop a slightly smaller amount of peanut butter mixture on top or each drop. Cover the peanut butter with another scoop of melted chocolate; spread to cover and seal in the peanut butter.
- While still melty, sprinkle on cinnamon and salt, to your liking.
- Place in the freezer for 10-15 min to allow candies to solidify.