Bon Appetit called this the tastiest version of mac and cheese that they’ve ever made….but did it sway the taste buds of my blue-box obsessed boyfriend? Find out by checking out my latest post over at Culinary Covers!
About two weekends ago, I participated in a marathon. Of the baking variety. Not only did I have to make something for the NYC Food Bloggers Bake Sale to support the No Kid Hungry Campaign, but I had two dozen cupcakes and some pretzel bites to make for a bridal shower, as well as two desserts to bring to The.Boy’s for Easter. To say I was all sugared out by the end of the weekend was an understatement.
In order to make my life slightly less insane that weekend, I decided to make something for the bake sale that could be made days before and would keep well, so I took to my pinterest boards with reckless abandon and as soon as I spotted these peanut butter cups, I knew the deal was sealed. They were absolutely positively “the.one”.
Not only would they stay delicious for days in the fridge, so I could make them at the beginning of the week when things were a bit calmer, but they would also allow me to showcase almost all of the delicious chocolate that was sent to me by Divine Chocolate for just this purpose. I must admit that I nibbled on a bit of this chocolate while I was making these and it was one of the tastiest, richest chocolates I have ever tasted. It definitely gave these peanut butter cups a bit more depth than they would have been had I just used plain Jane chocolate chips. Not only that, but I could feel good about eating it because it is the premium fair trade brand owned by cocoa farmers. No guilt = better peanut butter cups. That’s a fact.
To connect with Divine Chocolate and see what they’re all about, check them out at their website: http://www.divinechocolateusa.com/, on facebook: https://www.facebook.com/divinechocolateUSA, and on twitter: https://twitter.com/divinechocusa.
Chocolate Chip Cookie Dough Peanut Butter Cups
Makes 2 dozen, adapted from How Sweet It Is
- 2 1/2 cups chopped semi-sweet and bittersweet chocolate (I used a half and half mix), divided
- 1/2 cup unsalted butter
- 1/3 cup packed brown sugar
- 1 tsp vanilla extract
- 1/4 cup creamy peanut butter
- 3/4 cup powdered sugar
- 2 tbsp flour
- 1/4 tsp salt
- 1/2 cup mini chocolate chips
- In a small saucepan, heat the butter until melted. Whisk in the brown sugar and let cook until it is dissolved. Remove from the heat and stir in the peanut butter and vanilla. Let sit and cool, about 20 minutes.
- Line a mini muffin tin with paper liners. Melt 1 1/4 cups of the chocolate, either in the microwave, stirring every 20 seconds, or in a double boiler. Drop 1 tsp of chocolate into each paper liner and, using a pastry brush, brush it up the sides of the liners. Freeze for 20 minutes.
- Whisk in the powdered sugar, flour and salt to the peanut butter mix. Fold in the mini chocolate chips. Refrigerate for 15 minutes.
- Remove the muffin tin and cookie dough. Place 1 tsp cookie dough in the center of each chocolate cup, flattening it a bit with your finger. Freeze for 10 minutes. Melt the remaining chocolate. Cover each cookie dough top with chocolate and smooth with a spoon. Freeze for 15-20 minutes until hardened.