Honey, Chocolate And Cinnamon Raisin Peanut Butter Cups
So easy to make, quick, light and very delicious, these homemade honey, chocolate and cinnamon raisin peanut butter cups are my new favorite candy! Ready in just 45 minutes.
Hey guys! It feels nice to know it is Thursday!
That means the weekend is even closer than we can imagine! I’m excited, since I’ve been feeling tired this week, well I did get a lot of stuff done, but I think it is just the weather!
Not being able to spend time outside, besides walking the dog for 10 minutes, (I have a lazy dog!) makes me tired! It is almost the end of February, so I’m hoping that in a month the weather starts to warm up at least a little!
But, I’ll stop complaining, because I’m very excited to share this very easy, very tasty candy recipe.
I can tell you Reese’s peanut butter cups are my favorite candy, I guess after Snickers Bites! I’ve been skipping on buying a lot of chocolate candy, because I constantly make cookies and desserts and these additional calories are something I just have to pass on…
Too bad, because after getting samples from Peanut Butter & Co., I knew I was making peanut butter cups. It only took me 45 minutes (even less) to make these cuties!
There are numerous recipes for Reese’s peanut butter cups, but I decided to go easy on these and use just under 5 ingredients! Technically 6 ingredients, since I used 2 different kinds of peanut butter – dark chocolate, honey and cinnamon raisin. These peanut butters are sweetened with evaporated cane juice and have no additional trans fat.
For the chocolate shells – as much as I like dark chocolate, I used semi-sweet chocolate morsels. I’ve been getting Costco’s Kirkland brand, which is 51 % cacao and taste a little more bitter than most of the other semi-sweet morsels from other brands. I don’t always use them for baking, but they work great for candy like these peanut butter cups and also for chocolate covered strawberries. Make sure you add some vegetable shortening for a glossier look.
I decided to fill the cups with peanut butter only, no additional butter, sugar or flour added to the filling. But that’s because I had different flavors of peanut butter to use, which were also sweet.
So this recipe might not be good if you only use regular plain peanut butter.
These cups lasted for about 3 days in my house and I stored them at room temperature in an air tight container. Because I did not mix the peanut butter with regular butter (to lake it creamier and help it stay soft inside), I believe that after more than 3-4 days, the peanut butter filling might start to harden a little.
All three flavors turned amazing! Being able to control what goes in these peanut butter cups, made me confident to eat more then 5 at a time 🙂
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- 2 1/2 cups semi sweet chocolate chips
- 1 Tbsp vegetable shortening
- 1/2 cup honey peanut butter
- 1/2 cup chocolate peanut butter
- 1/2 cup cinnamon raisin peanut butter
- 3 Tbsp chopped peanuts (optional)
- Line a mini muffin tin with candy cups.
- Melt chocolate over double boiler. (Alternatively melt chocolate in the microwave). Stir in shortening.
- Fill each cup with about 1 1/2 tsp melted chocolate, then tap the pan, so chocolate flattens out. Refrigerate for 10 minutes.
- Meanwhile fill 3 piping bags with each one of the peanut butters. (you can use zip lock bags instead, just cut the corner).
- Pine about 1 tsp peanut butter in the center of each cup, then top with 2 tsp melted chocolate.
- Top with chopped peanuts. refrigerate for 10-15 more minutes.
- Store in an air tight container at room temperature for up to 3 days.