Halloween is here again, and so are the shelves of bite size candies and chocolates. Even as a child, candy was of little interest to me (fudge and caramel excluded), but chocolate…. Oh Chocolate, you luscious, bites of delight…. I believe I was born a chocoholic, and those Reese’s peanut butter cups were looking so tempting. I may have mentioned before, that I believe peanut butter and chocolate are the perfect combination… So what is a vegan to do on Halloween? Make their own peanut butter cups, of course!
*If you are feeling inclined, try making Peanut-Mallow Bonbons. To do this, flatten a teaspoon of the peanut butter mixture in your palm and wrap it around a mini marshmallow, then dip it in the melted chocolate and follow the instruction to set.
Peanut Butter Cups
1 1/3 cup Chocolate Chips
1 tbsp Shortening
3 tsp Margarine
1/2 cup Peanut Butter (I use natural)
1 tsp Non-Dairy Milk
1/2 tsp Vanilla Extract
1/2 tsp Chocolate Extract
1/8 tsp Salt (omit if using salted peanut butter)
1/4 cup Confection Sugar
Gather mini muffin tin and paper liners.
Melt chocolate and shortening together.
In another pot, melt margarine and stir in peanut butter, milk, extracts, and salt. Add sugar and mix well.
Working in groups of 4 cups at a time. Drop 1 teaspoon of melted chocolate into paper liner. Tip and rotate liner to coat. Place into muffin tin and repeat 3 times. Add 1 teaspoon of peanut butter mixture to each chocolate cup. Cover with 1 teaspoon of melted chocolate, adding more if needed… Repeat until chocolate and peanut butter are gone.
Allow to set at room temperature for 1 – 2 hours, chocolate should feel firm to touch. Place in refrigerator to finish hardening.
Bring to room temperature before serving.