My love of chocolate is no secret. I appreciate it in all it’s forms, although my favorite is a plain old square of chocolate. So my daily (yes, daily) chocolate fix is in the form of Guittard milk chocolate chips. I know, I know, milk chocolate. And yes, sort of weird to be snacking on chocolate chips rather than a bar but for whatever reason, those are the absolutely best. You like what you like. And I still like all the other forms.
And then on special occasions, See’s Chocolates. My husband has spent the entirety of our relationship wrapping his head around the fact that when celebrations and anniversaires roll around, I’m most happy receiving a box of chocolate. Or chocolate in some form. He feels like it’s a trap if he shows up with “only chocolate”. But to me, that’s truly the greatest gift.
When Guittard or See’s are nowhere in site, I have plenty of back-ups. Back in college, my sister introduced me to Trader Joe’s peanut butter cups. You know, the small dark chocolate cups that are less processed? The trick to making them even better is storing them in the freezer and eating them cold. And today’s recipe, is reminiscent of these addictive chocolate cups. But, BETTER. Better because you get to choose the insides. Are you sensitive to peanuts? Or do you prefer almond or cashew nut butters? You can choose whatever nutbutter you want. And if you, like me, adore caramel and thinks it makes every dessert better, well this includes a pea-sized amount of caramel as well. Of course, optional, but I’d never had peanut butter and caramel together and it was very well received.
If you’re looking for a Reese’s cup copy recipe, this is not that. Today’s recipe is, dare I say somewhat wholesome? They are less sweet than a Reese’s peanut butter cup and of course lack the extra sugars and chemicals. If you’re looking for something sweeter and more similar to the classic Reese’s candy, then try these homemade Peanut Butter Bars.
I’m so excited to share this recipe because not only is it SO good and satisfying, but it’s easy and ready in 15 minutes. Work time: 5 minutes. Cool time: 10 minutes. Whether you have a chocolate mold (best for getting a glossy finish), mini cupcake mold, or a gummy or ice cube tray, you’re set. I have a chocolate mold but also made it using a cute silicon miniature ice cube tray from IKEA that I also use for 3 Ingredient Orange Gummies (Paleo).
I can’t wait to see and hear what you come up with! If you don’t want the caramel or nut butter, maybe just put a hazelnut or almond in the center or each. Or perhaps a dollop of your favorite jam. Think of your favorite chocolate or truffle, and fill the centers accordingly. The Chocolate Bark may also have a few other ideas. Last piece of advice, use a quality chocolate here, since it’s the star of the show. Enjoy!
For other peanut butter recipes, search “peanut butter” in the search engine below. I personally love: Peanut Butter Crinkle Cookies, Peanut Butter Sandwich Cookies and Peanut Butter Cup Cookies. And for the chocolate lovers out there, have you heard of Charles Chocolates?
Chocolate Filled with Peanut Butter & Caramel
The quickest and easiest recipe on A Bee Bakes! Chocolate, peanut butter, and caramel combine to make the most delicious, chocolate bites. The fastest way to satisfy your sweet tooth.
- 1 bag chocolate chips (10 – 12 oz.) (any type but good quality)
- 3 tbsp. nut butter (any type)
- 2 tbsp. caramel sauce
Prepare chocolate molds according to what you have. If you have chocolate making molds, grease them. If you have 12 mini muffins molds, add liners to them. If you have an ice cube tray or something similar, grease them.
In a microwave safe bowl, melt the chocolate* by microwaving for 15-second spurts. Stir with a rubber spatula. Microwave an additional 15 seconds and stir. Repeat this process until the chocolate is melted and smooth, making sure it doesn’t burn.
Evenly spoon the chocolate into each mold, filling almost half full. Then place a ½ tsp. sized (doesn’t have to be perfect) blob of nut butter on top. Add a ¼ tsp. sized drop (again doesn’t have to be exact) of caramel on top of the peanut butter. Finish by covering with chocolate until the peanut butter and caramel are hidden. Adjust ratios according to your personal tastes.
Place in freezer for 10 minutes or until firm. Remove from freezer and enjoy!
*I personally use semi-sweet Guittard chocolate chips (or baking chocolate, chopped).
Recipe adapted from Fit Mitten Kitchen.
A Bee Bakes 