Today has been a doozy! Never ending phone calls and things to do….and it isn’t due to slow down until bedtime. I knew I was going to need a pick-me-up to pull me through the rest of the day, and there’s no cure quite like chocolate and peanut butter.
I found these adorable pumpkin ice cube molds at the Dollar Tree today and my first thought was…peanut butter cups! Luckily I knew I already had most of the ingredients stocked in my pantry. Here’s what I used:
*pumpkin molds
*1/2 C confectioners sugar
*1/2 C creamy peanut butter
*half a bag of chocolate chips
*1 Tbsp coconut oil
In a microwave safe bowl (or measuring cup) add your half a bag of chocolate chips and your coconut oil. Microwave them in 15 second intervals, stirring them every time until melted. I think I did this 4 times before it was smooth, so about a minute.
Make sure your molds are clean and dry, and then you can start pouring in your chocolate. I used a spoon to add a bit to the bottom of the mold and then spread it around with a (brand new) paint brush. Once both molds are covered, put them in the fridge for about 15 minutes to set the chocolate. Set aside the extra chocolate mixture, you will need it later.
While you’re waiting for your chocolate to set, start on your peanut butter filling. You can mix this by hand, but I prefer my stand mixer so I can make sure I get a good, even mix. Start with your 1/2 C peanut butter.
Then add your 1/2 C confectioners sugar. With your paddle attachment, mix your ingredients until smooth.
By now, your chocolate should be nice and solid. Take your peanut butter mixture and add about 1/2 tsp to the middle of each mold. Use the back of your spoon or your finger to gently push the peanut butter mixture down.
Take your remaining melted chocolate and carefully spoon it over the top of your peanut butter mixture. I added enough to make the chocolate even with the top of my mold.
When both molds are full, place them back into the fridge for at least 30 minutes. Try to distract yourself….these next 30 minutes can feel like a lifetime when you know you have peanut-buttery-chocolate-covered-goodness waiting for you!
When your chocolate is nice and set, it’s time to pop them out of the molds! My pumpkin molds, although incredibly adorable, made it difficult to get out some of the molds. Some of my pumpkins got a little cracked on the way out, but they still taste absolutely incredible. Just pop these into a sealed container and store them into the fridge. I honestly can’t tell you how long they will last in the fridge, because mine never last longer than the weekend. So if you have more self control than I do, let me know how long these keep will ya?
BONUS RECIPE TIME! I had about 1/4 C of my peanut butter mixture left over (next time I’ll use bigger molds!) and I knew there was no way I was going to let this go to waste! I peeked in my fridge/pantry to see what I had that I could make with this…honey, greek yogurt, peanut butter mixture….sounds like the perfect ingredients for a fruit dip!
Just whisk together the 1/4C peanut butter mixture, 1C greek yogurt, and 1Tbsp honey until smooth.
Cut up an apple, and enjoy! This became my impromptu lunch while I was waiting for my peanut butter cups to harden, and it was so delish and easy that I had to share it with you all!
Seriously….so good. And you get two recipes in one with minimal effort! Lucky you!
Murphy Party of 4 