VIBRANT & PURE

Today is Halloween eve, and I woke up with a strong determination to recreate some beloved and nostalgic halloween candy. I asked you all what your favorites were, and two of the most popular answers were Reese’s peanut butter cups and Snickers. I was planning to make one or the other (silly, I know)…and then I said, nay, let’s combine them. These snickers peanut butter cups feature a thick almost cookie dough-like texture of slightly sweet peanut butter filling—nestled amidst a thick and gooey caramel sauce, topped with peanuts, fully encapsulated with dark chocolate, and finished with flakey sea salt. NEED. I. SAY. MORE???

RECIPE

Peanut Butter Filling:

1 cup flour (I like to use 1/2 cup almond flour + 1/2 cup oat flour)

1/2 cup creamy peanut butter

1/4 cup maple syrup

Caramel

1/4 cup nut butter (I used peanut butter)

2 tablespoons coconut sugar

1/4 cup maple syrup

1 teaspoon vanilla extract

Chocolate

1 cup dark chocolate chips (use more as needed)

1 tablespoon melted coconut oil

Additional

Peanuts

Flakey Sea Salt (optional)

DIRECTIONS:

To make the peanut butter filling, combine all ingredients together until a nice dough forms. It should be the consistency of cookie dough.

To make the caramel sauce, combine all ingredients together in a sauce pan over medium high heat until it starts to bubble and stick to the bottom of the pan. Set aside to let cool and thicken further.

Melt the chocolate and coconut oil in a skillet over medium heat and stir until fully melted and smooth.

Using a peanut butter cup candy mold (I used a larger size because I couldn’t find the smaller one, but feel free to put these in whatever form you like!) add a spoonful of chocolate, followed by a portion of peanut butter filling (use however much you’d like), followed by a spoonful of caramel, a few peanuts, and more dark chocolate to cover everything. Repeat until all of your ingredients are gone (I ended up with a little extra peanut butter filling, which you can save and eat as cookie dough, or just melt a bit more chocolate and create some regular PB cups). Top with flakey sea salt and put in the freezer for an hour to allow them to set.

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