I recently made a batch of Teddie Peanut Butter Cups and SO many people asked for the recipe I just had to post it!  They are ridiculously simple to make, especially if you have one of these silicone mini muffin tins.

With Halloween just around the corner, these can be decorated with candy corn, sprinkles, more chocolate, Reese’s Pieces, peanuts… really anything! Just plop them on the top layer of chocolate before their final trip to the freezer. Your sweet tooth with thank you. Just remember to put your diet on hold until January 1.

The secret ingredient in this recipe is Teddie Peanut Butter, which is nothing like conventional peanut butter. Once you switch to Teddie you will never ever go back to conventional peanut butter, which basically tastes like plastic to me after living off Teddie for 4+ years (going through a jar per week is normal, right?). Teddie is made with only peanuts and salt – nothing artificial or sugary like you’ll find in conventional peanut butters. It’s also creamier than normal peanut butter, so it sticks to whatever you’re putting it on!

As I’m writing this, I just realized I am eating an apple dipped in Teddie Peanut Butter. It really is a whole food group in my household!

In this recipe, Teddie Peanut Butter is the perfect consistency to fill the inside of the chocolate cup and give you a mouth-full of peanut-butter-explosion when you bite in.  I used Teddie All Natural Smooth Peanut Butter for the recipe below, but you can really use any of their varieties.

Teddie Peanut Butter Cups Recipe

Makes about 9 Peanut Butter cups in a mini muffin tin.

2/3 C. Milk Chocolate Chips

1/3 C. Dark Chocolate Chips

½ C. Teddie Peanut Butter

Place the chocolate chips in a metal bowl. Put the bowl over a small saucepan with a little water in the bottom to create a double-boiler. Over medium-low heat, heat the water, which then heats the metal bowl and melts the chocolate. Stir constantly, scraping the bottom with a rubber spatula so the chocolate doesn’t seize.

When the chocolate is melted, it should be glossy. Turn off the heat.

In the bottom of a silicon mini-muffin tin, place about 1 tablespoon of chocolate in each muffin cup. If you don’t have a silicone mini muffin tin, you can use a regular mini-muffin tin lined with cupcake liners. With a small spoon, move the melted chocolate up the sides of the muffin tin/ cupcake liners, so that it comes to about ¼” from the top of each muffin cup.  Make sure to keep at least 1/8”-1/4” of chocolate on the bottom of the cup.

Place in the freezer for 10-20 minutes or until it’s no longer glossy.

Remove from freezer and add Teddie Peanut butter, straight from the jar. Make sure to stir well before adding. Fill each chocolate cup until about ¼” from the top of the chocolate. Use a small spoon to spread the peanut butter to the edges of the chocolate cup.

Place filled cups in the freezer for another 10 minutes to firm up the peanut butter.

Remove from freezer and top with a layer of melted chocolate 1/8” to ¼” thick. Use a small spoon to push the chocolate to the edges of the cup.

Place in freezer for 1 hour or in the refrigerator for 3 hours until completely firm. Pop out of the silicon tins and store in an air-tight container.

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