Dessert | Snack
Salted Caramel Reese's Peanut Butter Cups
One of the great things about everyone's favorite chocolate candy is that making Reese's Peanut Butter Cups at home is actually super easy, and totally customizable too! You can make them with just two ingredients if you'd like, or get a little fancy and upgrade them with homemade caramel.
INGREDIENTS
- 10 pitted dates (soaked in hot water for 15 minutes)
- 1/3 c natural peanut butter
- 1 tsp maple syrup
- 1 tsp powdered sugar
- 1/4 teaspoon vanilla extract
- Dash of all spice (optional)
- 8 ounces dark chocolate chips
- Sea salt (for garnish)
INSTRUCTIONS
- Place 12 cupcake wrappers inside a cupcake pan, and set aside.
- Line a baking sheet with wax paper and set aside.
- Place the pitted, softened dates in a food processor and blend until smooth and fluffy. Set aside.
- In a small bowl, stir together the peanut butter, maple syrup, powdered sugar, allspice (if using), and vanilla until combined.
- Divide the peanut butter mixture into 12 even pieces, and roll them into balls. Flatten the tops so it forms a disc and place on the baking sheet. They should be slightly smaller than the bottom of a muffin cup.
- Spoon 1/2 a teaspoon of the date caramel on top of the peanut butter and flatten the tops. Keep in the fridge until ready to use.
- Melt the chocolate chips in a microwave, stopping to stir at :15 s intervals to prevent burning.
- Spoon about 1 tsp of the melted chocolate into the bottoms of each cupcake wrapper. Place the cupcake pan in the fridge for 10 minutes so the chocolate sets a bit.
- Now, place the peanut butter discs onto the center of the hardened chocolate. Spoon the remaining chocolate evenly over the peanut butter and date caramel so it’s completely covered.
- Refrigerate for about 5 minutes, and then sprinkle with the sea salt.
- Put it back in the fridge for 20 minutes more until completely hardened. Store in the fridge, and enjoy!