Today, I threw caution to the winds and followed my nose straight to the peanut butter. Nothing beats the silky creaminess of smooth peanut butter straight from the jar. Well, except maybe peanut butter cups. There’s no point in making regular ones – those you can get from the store. If you’re going to do it, I say go CRAZY! 😀
Since I have trouble keeping my hand out of the cookie jar, this is just a small batch: 6 cups in all. That’s it. No more.
Because I love peanut butter so much, the chocolate is just there for a kiss of complementary flavour. I can hardly wait! Let’s get started!
Measure out 10g of salted cashew nuts.
Give them a rough grind. To do this, I used Sweet Baboo’s coffee grinder (shhh!).
Lay them out on a prepared baking sheet and roast the chopped nuts for about 10 minutes at 350 degrees Fahrenheit.
Set the nuts aside in a small bowl for use as a garnish later.
Now it is time to pulverize 1 tsp cacao nibs, 1 tsp icing sugar and 1 tsp skim milk powder together – this produces the granular texture inside the filling.
To this, add 2 Tablespoons of creamy peanut butter and 2 teaspoons of cocoa powder. Separate the mixture into 6 equal portions on waxed paper and set them in the freezer to firm up so they are easier to handle.
While you wait for the fillings to solidify, take out 6 parchment paper baking papers and turn them inside out.
Set the papers next to a muffin tin. Now, in a small saucepan, melt 8 Tablespoons of butterscotch chips together with 1 teaspoon of creamy peanut butter.
Once the chips are fully melted, pick up an inside-out baking paper. Dip it into the melted chips. Lift it up and flip it over, pulling on the outside edges so that the paper goes back to it’s old shape. Set it in one of the depressions in the muffin tin to help it hold its shape. Repeat with the rest of the papers.
Get the fillings from the freezer. Set one in each butterscotch puddle you just made. Now spoon the rest of the butterscotch chip mixture over the top of each filling.
Liberally sprinkle the roasted cashews over the peanut butter cups.
Set the pan in the refrigerator for 15 minutes to let the chips harden.
The insides look so scrumptious!
Each inside-out peanut butter cup has this nutritional value:
- Calories: 170 (I did say I was throwing caution to the winds)
- Fat: 10 g
- Carbs: 16.8 g
- Protein: 3.5 g