Despite having excellent dental hygiene as a child, I’m pretty sure there was a notation somewhere in my dentist’s file on me that said “pain-in-the-ass problem child.”
It wasn’t the actual teeth-cleaning that got me. The torture chamber metal hook? I ain’t scared. The faux bubblegum toothpaste that I imagine more closely resembles the taste of cough syrup mixed with eau de rubber? Bring it on. The adorable family vacation photos that are supposed to convince me the man behind the mask has my best interests at heart and is not, in fact, training for Guantanamo? You can’t fool me.
But the little paper dixie cup full of fluoride rinse? . . .
Sayonara, bitches.
Every time I finished in the chair, the nice lady led me over to the sink and explained that all I had to do was rinse with fluoride for 60 seconds. Then I could pick a toy out of the cavity-free treasure chest . . .
AS-freaking-IF.
I folded my arms across my chest. I cried. My mom took a walk, so she could not be mistaken for the mother of the stubborn, wailing child. I stood as far as I could from the little sink, causing Nurse Ratched to forcibly drag me back across the office.
Even after upending the cup into my small, non-dentist-friendly mouth, I’d stand there with my head hanging in the sink making every effort to ensure there was no movement of the poisonous shlop farther into my mouth. No shaking. Zero swishing. If I’m gonna stand here and suffer, then everybody else sure will, too.
. . .
I’m proud to say things have changed. The whole “I’m an adult and cannot, under any circumstances, be seen stomping my feet like a petulant child” thing probably has something to do with it.
I went into the dentist today for my first-ever temporary crown. Under the mistaken belief that this would be a quick, shot-free and painless 5-minute procedure, I skipped breakfast. In doing so, I told myself it was to make up for the homemade salted chocolate peanut butter cups sitting in my refrigerator that I knew I would be snacking on throughout the day.
The dentist then informed me that, not only would the procedure take an hour, but that it would require a few shots of the shakes-inducing novocaine. Oh, and that I should probably skip the peanut butter cups . . .
. . .
. . .
. . .
Like I said. Training for Guantanamo.
PS. Dr. Sales, if you ever read this. I actually <3 you despite the fact that you took away my peanut butter cups. You ask me a million times an hour if I’m okay, you have magically tiny hands, and you don’t give me dixie cups full of fluoride. Please never leave me.
Salted Chocolate Peanut Butter Cups
Now, for all of you who did not receive novocaine and can actually feel your right nostril . . . let’s get down to the scrummy details of these homemade peanut butter cups.
Hint #1. Get thee to the store and buy some high quality chocolate. I use an equal mix of Ghirardelli semi-sweet and milk chocolate. I feel like this yields the perfect peanut butter cup–not too dark, not too sweet. But feel free to adjust based on your personal taste.
Hint #2. Heat-treated flour. The dangers of eating raw flour are real, peeps. Make sure you use heat-treated flour for this recipe. Page House makes a great one that can be used in raw recipes and other cookie and cake recipes, alike.
Hint #3. Peanut butters vary greatly in how liquid-y they are. (For example, Jiff/Skippy = thick/dry. Adam’s = thin/oily.) Don’t be afraid to adjust the amount of heat-treated flour in order to get the correct consistency described in the recipe card below.
Hint #4: You can buy the mini cupcake liners at any craft store and many grocery stores.
Hint #5: I used Maldon salt, which is excellent for garnishing baked goods and candies. But you can also use sea salt.
Hint #6: Keep these chocolate peanut butter cups in the refrigerator. They only take five minutes or so to soften to a more traditional consistency. (But I also love them cold, when the chocolate has a little more “snap” to it.)
Hint #7: These peanut butter cups can be expertly hidden in the cheese drawer for . . . um . . . safekeeping.
Cheers!
mikaela | wyldflour
30-36 Chocolate Peanut Butter Cups
Homemade chocolate peanut butter cups are the perfect sweet and salty treat!
10 minPrep Time
1 hr, 30 Cook Time
1 hr, 40 Total Time
Save Recipe5 based on 1 review(s)
Ingredients
- 1/2 cup creamy peanut butter (*see notes)
- 2 Tablespoons unsalted butter
- 1/4 cup light brown sugar
- 1/2 cup + 2 Tablespoons heat-treated flour
- 2 cups high quality semi-sweet chocolate chips
- 2 cups high quality milk chocolate chips
- 1/4 cup vegetable shortening or coconut oil
- 2-3 Tablespoons Maldon salt
Instructions
- *See notes regarding brand of peanut butter, before you start. In a small saucepan, melt the butter over low heat. As soon as the butter melts, up the heat to just above medium heat and add peanut butter and brown sugar. Stir constantly until bubbles start to appear around the outside of the peanut butter mixture and you feel like it's just about to start bubbling. (About 5-6 minutes after you turned up the heat.) Remove from heat and sift in heat-treated flour. Stir until completely combined and set in refrigerator to chill for 30 minutes.
- Line a mini muffin tin with mini cupcake liners. Measure chocolate into a medium to large mixing bowl and microwave for 1 minute. Stir the chocolate chips, add shortening or coconut oil, and continue to heat in the microwave for 30 second intervals, stirring well after each. When chocolate is melted, use a small cookie scoop (1 1/4-inch) to scoop about 1/3 of the scoop full of melted chocolate and pour into each lined cup of the tin. (You're creating the base, so you only want it to be about 1/4 inch or less thick.) After placing chocolate in each of the tin's cups, place the tin in the refrigerator and chill until needed.
- Line a baking sheet with parchment paper. While the chocolate is chilling, remove the peanut butter mixture from the refrigerator. The mixture should be firming up, now. Use the same small cookie scoop to scoop the peanut butter mixture about half-full in the scoop and plop it out onto the parchment paper. The plops don't need to be pretty--you can shape them better after they chill. Chill the plops on the baking sheet for 30 minutes.
- After the peanut butter plops have chilled, remove them and the muffin tin from the refrigerator. Use your fingers to roll each peanut butter plop into a disk that is just a smidge smaller in diameter than your chocolate cup bottoms. Place a disk in each cup.
- Re-melt your chocolate for 30 seconds, so that it is easily pourable and not so thick that it just sits on top of the peanut butter when you pour it. Scoop melted chocolate and fill each cup, so that the peanut butter is covered. (See picture above.) Sprinkle with salt and chill until firm.
- Store leftover peanut butter cups in the refrigerator for up to a week.
Notes
Peanut butter can vary widely in how liquid-y it is. For this recipe, I used Adam's natural creamy peanut butter, which is quite oily. If you use a natural, oily peanut butter, follow the recipe as written. If you use a thicker peanut butter, like Jiff or Skippy, add the flour only a couple tablespoons at a time. You will probably need between 1/4 cup and 1/2 cup total--stop adding flour when the mixture is similar to a very soft cookie dough.
Educate yourself regarding the dangers of eating raw flour and make sure you use heat-treated flour for this recipe.
Calories
Fat
Carbs
Protein
Disclaimer: Note that the above links may include affiliate links, from which I make a small percentage. However, I personally use the above products and will only recommend something I continue to use, myself. My opinions are 100% my own. Check out my full policies here.
Comments