Chocolate PB Cups.. Deelish

DIY Chocolate Gifts!

  • Lifestyle

  • Dec 21 2015

  • Posted by: Candice

Be the queen of DIY this year. All you’re going to need is a little chocolate, some crafty hands and a whole lot of soul. Enjoy mamas! xx ck

Chocolate Peanut Butter-Crunch Cups

Makes 20 peanut butter cups

One bag (11-12 ounces) semi or bittersweet chocolate chips
1 tablespoon unsalted butter
3/4 cup creamy all-natural peanut butter
1/4 cup confectioners’ sugar
1 cup crispy rice cereal
20 mini cupcake liners

Place the chocolate in a microwave-safe bowl and microwave it at 100 percent power in 10-second intervals, stirring between each, until the chocolate is melted. Set aside to cool slightly and then scrape it into a large bowl. (You can also melt the chocolate in a large bowl over a pan with 1 inch of barely simmering water, stirring the chocolate occasionally, until it is completely melted.)

Using a small paintbrush or pastry brush, coat the bottoms and 3/4 of the way up the sides of the liners with some of the chocolate (set aside the rest for later). You want the coating to be fairly thick, so that when the liners are peeled off, the chocolate shell doesn’t crack. Place the filled liners on a plate and refrigerate for at least 20 minutes or up to several hours.

While the shells chill, make the peanut butter filling. Melt the butter in a medium saucepan over medium heat. Stir in the peanut butter using a wooden spoon and then add the confectioners sugar and rice cereal. Mix until well combined and gooey looking (it should look like slightly melted chunky peanut butter). Allow the mixture to cool slightly; about 10-15 minutes should do it (if the mixture is too hot, it will melt the chocolate shells).

Remove the chocolate cups from the refrigerator. Use a teaspoon to fill each shell 3/4 full with peanut butter filling (you can use a wet finger or the back of a spoon to smooth out the top if you like). If the remaining chocolate in the bowl has hardened, re-melt it in the microwave in 5-second bursts. Spoon some chocolate over the peanut butter filling, spreading and turning the shell so the chocolate seals the cup. Return to the refrigerator for at least 20 minutes (or up to 2 weeks in an airtight plastic container) to harden. Serve chilled.

 

Dark Chocolate Lollipops
Makes 12 lollies
2 1/2 cups pure dark chocolate, finely chopped
1 package wooden craft or lollipop sticks (6 in. sticks recommended)
Toppings: crushed walnuts or almonds, sea salt, chopped dried cranberries, candied orange peel, crushed peppermint, lavender sugar or chocolate covered cocoa nibs.

Use a double boiler (or create one by placing a heat-proof bowl over a medium saucepan of simmering water). Melt chopped dark chocolate, stirring slowly. Use a baking spatula to scrape melted chocolate into a large zipping plastic bag.

Line two or three baking sheets with parchment paper and arrange lollipop sticks on each.
Once chocolate has cooled in bag for approximately one minute, snip off one of the bag’s bottom corners with scissors. Gently squeeze chocolate onto stick, starting at the center of the top of the stick and moving outward in concentric circles.

Lightly sprinkle or dust desired toppings on each lollipop.

Set baking sheets in refrigerator until completely cooled.

 

Dark Chocolate Cocoa Nib Granola Bars
Makes approximately 12 large bars or 24 small bars

2 cups rolled oats
3/4 cup almonds or cashews
1/2 cup unsweetened dry coconut
1/4 cup sesame seeds
2 cups chopped dried fruit (cranberries, chopped apricots, blueberries, currants, cherries, your choice!)
1/2 cup honey
1/2 cup Cocoa Nibs
1 cup of unsalted, natural crunchy peanut butter
2 teaspoons vanilla extract
1/2 teaspoon sea salt

Spray a 9 by 9-inch baking dish with non-stock cooking spray and line it with parchment paper or aluminum foil. Preheat the oven to 350 degrees F.

Spread the oats, almonds/nuts onto a sheet pan. Place in the oven and toast lightly for 10 minutes, stirring occasionally. Add in coconut and sesame seeds and toast it for another 2 minutes.

In the meantime, combine the honey, peanut butter, vanilla and salt in a saucepan and place over medium heat. Cook until everything is combined.

Once the oat mixture is toasted, remove it from the oven and immediately add it into the peanut butter mixture. Add the dried fruit and cocoa nibs, mix it all in to coat evenly.

Turn mixture out into the prepared baking dish and press down, firmly and evenly distributing the mixture in the pan.

Let the tray cool off and cut into squares and store in an airtight container for up to a week.

With love & holiday hugs xx ck

Lasagna Rolls

Clean Green Lemon Basil Lasagna Rolls

July 7, 2015

Here’s a meat-free favorite comfort recipe that you and your loved ones will devour and adore with zero guilt. Sounds delish and divine! xx ck Ingredients: 1 15-ounce container part-skim milk ...


14.-Cucumber_Soup-0561

Cleansing Cucumber Soup

August 26, 2015

This refreshing, delicate cucumber soup is a perfect pairing to a gorgeous and sunny day. It’s also a great palate cleanser for anyone looking for that clean, cleansing feeling, not too full, not to...


Mac N Cheese, Please! Enjoy & love! xxx ck

Creamy Butternut Squash Coconut Mac ‘n’ cheese

October 23, 2015

This decadent and delicious Butternut Squash Mac ‘n’ Cheese will leave you looking and feeling like a billion bucks.  Clean eating, its a way of life. xx ck Ingredients 3 pounds squash, ...


Shaved Brussels Sprout Salad

Shaved Brussels Sprout Salad

October 16, 2015

Crisp and fresh Brussels sprouts are finally getting their 15 minutes these days—I see them on restaurant menus everywhere! Brussels have an earthy flavor and a hefty texture—while being loaded w...


Kabocha Squash Pie

Creamy Pumpkin Coconut Pie

November 27, 2015

This lighter, yet creamy and decadent version of my favorite slice is half the calories of regular pumpkin pie, but your guests will never be able to tell! Enjoy this clean and yummy treat with a sco...


Evi-Abeler-Photography_CK-chocolate_peanut-butter_monsterIMG_9010.CR2

The Chocolate Peanut Butter Monster

March 9, 2016

These days, who wants to drink a fatty-calorie-laden milkshake when you can get every super benefit in the world from my #CleanGreen (OMG tastes like a milkshake) drinks!? With the combination of natu...


Kale Mushroom Beauty Lasagna

Kale and Mushroom Lasagna Rolls with Homemade Cashew Cheese

February 6, 2014

Kale & Mushroom Lasagna Rolls  Makes 6 servings 12 lasagna noodles, cooked 1 tablespoon extra-virgin olive oil 2 garlic cloves, thinly sliced 3 ½ cups cremini mushrooms, thinly sliced ½ bunch l...


Clams with Linguine

Clams in White Wine Sauce over Linguine

July 17, 2015

This slightly spicy take on classic linguine and clams is hearty but won’t weigh you down. Once you see how simple it is to sauté, boil, and strain, you’ll come back to this recipe as a household...


simple

Homemade Cinnamon Vanilla Almond Butter

April 15, 2016

Once you make this simple homemade, delicious and nutritious nut butter, you’ll never go back to that super processed “peanut butter” again! Peace out processed p-butter, you’re so, like 1989....


Wraps

Avocado Caesar Wraps

September 21, 2015

These creamy, fresh avocado-filled wraps are perfect for any #MeatlessMonday lunch or dinner. Enjoy wrapped in a whole wheat tortilla or grilled panini bread with some hummus dip! YUM. Serves 4 Ingred...



comments powered by Disqus
×