Is there anything better than chocolate and peanut butter? YES! Add some ginger, and you are in business, y’all!
I’ve been seeing photos all over the place of homemade peanut butter cups, and they’ve been making me so hungry! I wanted to make my own batch but mix things up a little bit, and then I remembered that I had some candied ginger left over from making that ginger trail mix. Ginger goes with pretty much anything in my estimation so I chopped some up and gave this a go!
Aside from making peanut butter cups with a twist, I wanted these to be easy. The recipes I was seeing all called for a double boiler, but let’s be honest kids: how many of you have one of those? Even if you do, how likely are you to whip it out? This recipe melts the chips in the microwave, and I tried two different approaches, one of which was an utter failure. This recipe uses approach #2, which was messy, but worked beautifully!
Gingered Peanut Butter Cups
Ingredients and Supplies
- 1/4 cup candied ginger, chopped
- 1/2 cup unsweetened, natural peanut butter
- 3 tablespoons coconut oil
- 1/4 cup powdered sugar
- 2 1/2 cups dark chocolate chips
- microwave safe glass bowl
- mini (1 1/4″) cupcake liners
- Use a fork to mix ginger, peanut butter, coconut oil, and powdered sugar in a small bowl.
- Fill your cupcake liners halfway with the peanut butter mixture.
- Melt the chocolate chips in a heatproof bowl at 50% power I the microwave at 30 second intervals, stirring in between rounds. The chocolate chips won’t look like they are melting, and stirring will help you see when they’re ready before you overdo it and burn them.
- Spoon the chocolate over the peanut butter, and set the cups in the fridge to chill for 2 hours. Pull the cups out for another hour or so before serving. Store them at room temperature.