‘Tis the season for holiday get togethers! And this weekend we have three – three – all of which we’re hosting (or co-hosting). I secretly love having holiday parities. I think it’s because neither Adam or I have a ‘staff party’ of sorts to go to, so I feel like we miss out. Since I’m a teacher on call, though I work everyday, I’m at different schools all the time. I don’t have my ‘own’ school that I belong to, which if fine by me because I love being a substitute right now. With Adam working out of town, there isn’t a staff party for his crew (although I’m not sure they could if they wanted, seeing as how there are a few hundred of them there).
And hosting a party means I get to bake up a storm – oh, and decorate. The house is wrapped up in decorations.
Tonight we have a neighbourhood party that we’re co-hosting with friends, tomorrow we have another party at our house with friends, and sunday we are having an early Christmas get together with our family because we will be in BALI for Christmas! I can’t even believe we’re actually going! T-17 days!!!!
These Caramel Peanut Butter Cups are little bites of heaven – a dark chocolate shell, sprinkled with sea salt or crushed peanuts, and filled with a creamy, caramel-y silky peanut butter centre. It’s the grown up version of the beloved peanut butter cup. It’s almost as if a Rolo and a Peanut Butter Cup had a baby – this is what it would be. Only healthier, made with dark chocolate, natural peanut butter and dates as a sweetener.
I made about 4 dozen of these for a holiday bake exchange last weekend. They’re great because they require no baking, and very little prep. I use a mini muffin tin, which can hold 24 liners at a time. This makes for a fast production line.
You can also make the other version from last year, Salted Almond Butter & Pretzel Cups.
- 1 cup of dark chocolate chunks/chocolate chips
- 1 tsp coconut oil
- 1/2 cup natural smooth peanut butter
- 4-5 Medjool dates
- sea salt (optional)
- crushed peanuts (optional)
- 1. Line a mini muffin tin with mini cupcake liners, set aside.
- 2. Melt dark chocolate and coconut oil in doubler boiler, or place in small bowl on top of shallow pot of simmering water, until completely melted, stir.
- 3. Drop a teaspoon full of melted chocolate into bottom of mini cupcake liner. Repeat for all liners, tap pan slightly to evenly spread out chocolate. Place in fridge to chill for a few minutes until hardened.
- 4. In a food processor add medjool dates along with a Tbs. of water. Pulse until the dates make a paste. Add in the peanut butter and pulse again to mix.
- 5. Remove muffin tin from fridge and, using pastry bag, fill the peanut butter mixture into the centre of the chocolate disk. Alternatively you can spoon it in.
- 6. Spoon enough of remaining melted chocolate on top of peanut butter centre until completely covered. Sprinkle tops with coarse sea salt. Return finished tray to the fridge to chill completely.
- These can be stored in the fridge for up to a week, or frozen for late night cravings. They are even better cold.
- Note: if not using medjool dates, soften your dates in hot water for 5 minutes, drain.