Happy Halloween!! It’s never a hard decision for me to choose between trick or treat… it’s always treat!! I’m a little too old (Fine, WAY to old) to be out trick or treating. I also don’t have kids of my own to take out on this festive night (although in just a few short months that will change 🙂 ). But, hey, people like me deserve a little Halloween sweet treat too. So today’s recipe is my grown-up candy solution for all of you living that kid free adult life like me but still want to partake in Halloween’s candy traditions. Don’t worry for all you Moms, the kiddies will love these too so it’s really a recipe for everyone! This year’s Halloween recipe is for Copycat Justin’s Dark Chocolate Peanut Butter Cups.
Why copycat, well I LOVE Justin’s dark chocolate peanut butter cups, so why not emulate them! I think the reason Justin’s brand speaks to the adult palate is their thoughtful organic and high quality ingredients. And no, I’m not partnered or being paid by the brand, I just genuinely enjoy their products. I was on quite a dark chocolate peanut butter kick a few months back and it sparked the idea to try and replicate at home! I tried to stick with the same mindset of using great quality ingredients to produce some seriously tasty results.
With the help of some cheap and reliable candy molds (links to buy the same ones I got, below) I was able to make these in no time. I’ve taken four simple ingredients and transformed them into bite size candy treats. I’ll admit mine are a little more ooey gooey than the originals but, who would complain about that! I used Justin’s peanut butter as the center’s base rather than a peanut butter powder that is often used in candy cups.
Good luck keeping these for more than a night, you can’t eat just one. But, no one is judging so indulge away!
Here’s the link for the candy mold’s I used. They were easy to use, clean, and pop out the candies!
…all for the love of the dish
- ½ cup Justin’s Classic Peanut Butter
- ¼ cup raw honey
- 1 cup dark chocolate chips (I use enjoy life so they are dairy and allergy free)
- 2 tbsp organic coconut oil
- Mix together the peanut butter and honey, whipping very well until completely mixed and thickened a bit. Place the mixture in the refrigerator to be used later.
- Melt half of the chocolate chips with tbsp. coconut oil over low heat in a small saucepan on the stove. Stir frequently so it does not burn or harden. As soon as it is liquefied and smooth you are ready to use. *If you prefer to microwave to melt, do so in small increments and stir frequently.
- Equally distribute about a 1/3 inch of chocolate coating the bottom of each candy cup cavity. Depending on the size of your candy molds you may have extra chocolate at the end, don’t use to continue to fill the cups. You need that space for the second and third layers.
- Place the chocolate filled candy molds in the refrigerator for 1 hour.
- Remove the candy molds and peanut butter from the refrigerator to use. Add another 1/3 inch layer of the cooled peanut butter mixture into each cup. I used the back end (the skinny side) of a spoon to assist.
- Heat the remaining chocolate and 1 tbsp coconut oil the same way you did in step 2. Spoon or pour chocolate over each peanut butter cup until it fills each candy cavity to the top.
- Place in the freezer for 1 hour or more until hardened fully. Carefully pop your candies from the mold and you’re ready to munch!
Store in the refrigerator as the peanut butter will soften and consume within 3-4 days of making.