Easy, Homemade Peanut Butter Cups

I have two more work days, two more yoga classes, two more sleeps, and too much to do before I leave for this place – New York City!

I leave early Friday morning for a long weekend in the city that never sleeps. Apparently Pope Francis and I had the same idea. I’m happy you’re here, Pope, but please don’t derail my travel plans.  (where is the praying hands emoji when you need it?)

One of my dearest friends lives in the East Village and we are going to spend a weekend together eating our way through NYC. Really. The only thing we have planned are the restaurants and bakeries we plan to frequent. This is my 8th or 9th time to NYC so since I’ve done most of the touristy things we are going to spend our weekend eating through the city! I’m so thankful my friend is as much of a foodie as I am…

Since we’re on the subject of food, how about that peanut butter cup recipe I promised? I’m convinced there is nothing better than chocolate and peanut butter. Peanut butter and banana ranks pretty high, but let’s face it, chocolate always wins.

I love a Reese’s as much as the next girl but I can eat my way through a bag of Reese’s minis and not think twice about it. These peanut butter cups are rich and the perfect combination of sweet and salty. Made with dark chocolate, after 2 or 3 I’m completely satisfied.

Homemade Peanut Butter Cups

Servings: About 24

Here’s what you need:

• 1 bag dark chocolate 10.5 oz. (I used Ghiradhelli Bitter Sweet Chocolate)
• 1 tsp. coconut oil
• Peanut Butter of choice
• Sea Salt
• Mini-muffin liners

Line a mini-muffin tin with cupcake liners.

In a large bowl melt your dark chocolate and coconut oil in the microwave. Set your microwave to 50% power and melt your chocolate/oil in spurts: 1 minute, then 30 sec intervals until completely melted. Stir between intervals. When your chocolate is completely melted, spoon roughly 1 tsp. of chocolate into the bottom of each liner. (Option: Pour chocolate into a squeeze bottle and squeeze chocolate into liner.)

Place muffin tin in freezer for about 10 minutes to let the bottoms set. After 10 minutes remove from freezer and spoon a small dollop of peanut butter (½ – 1 tsp) on top of chocolate. Spoon remaining chocolate on top of peanut butter. Freeze again for 5 min.

Remove from freezer and sprinkle with sea salt. Return to freezer for another 15 minutes. Done!Keep peanut butter cups stored in the freezer.

Enjoy!

Any recommendations for places I MUST eat in NYC?!