Chocolate Peanut Butter Cups

Happy Halloween!

Halloween is not widely celebrated in Australia but I really wish it was. I’m a sucker for a costume party and love the idea of transforming the house into a haunted mansion and baking the most creepy Halloween dishes I can find on Pinterest.

Today I wanted to share one of my favourite recipes, Chocolate Peanut Butter Cups.

Reese’s peanut butter cups are one of my all-time favourite treats. So when I came across Alicia’s Silverstone’s healthier, dairy-free version of the famous sweet I had to try it. After using this recipe countless times, I have to say they are one of the most delicious and easiest desserts to make and a hit at parties. You can easily substitute the ingredients to include dairy but I promise you won’t miss it.

Chocolate Peanut Butter Cups
Makes 24 mini cups


1/4 cup non-dairy butter or margarine (try Earth Balance or Nuttelex)
2 tablespoons of natural peanut butter (I used smooth, but crunchy is also delicious)
15 plain sweet biscuits, crumbed (such as Graham Crackers or McVitie’s digestive biscuits)
2 tablespoons of maple syrup (alternatively you could use agave nectar)
1/2 cup of non-dairy milk chocolate (I love the Sweet William brand)
2 tablespoons of non-dairy milk (almond, rice, soy, coconut)
1/4 cup chopped nuts to decorate (I used crushed almonds)

1. Line two 12-cup mini muffin/cupcake trays with paper liners of your choice and set aside.
2. Melt the margarine in a small saucepan over a low heat. Add peanut butter, biscuit crumbs and maple syrup, stirring until combined.
3. Add a teaspoon of the mixture to each paper liner. Ensure the mixture is evenly distributed to act as a base for the chocolate top.
4. Melt the chocolate and milk in a small saucepan on a very low heat until combined.
5. Using a teaspoon, distribute the chocolate mixture evenly into each paper liner. Decorate with nut toppings.
6. Place the trays into the refrigerator for at least 2 hours to set. Enjoy!

Recipe Tips
1. If you are using crunchy peanut butter you may need less biscuit crumbs. Start with 10 crackers crumbed and a couple more at a time if required.
2. You can make this recipe using bigger paper liners, just double the recipe.
3. I added edible gold glitter to the tops of some of the cups. You can find edible glitter at cake decorating shops and some grocery stores.
3. To speed up the setting process, place your cups in the freezer.

I hope you enjoy this recipe and if you are celebrating, have a very fun Halloween 🙂

Question of the day:
What is your Halloween costume this year OR what costume would you choose?


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