These things are so addicting. I’ve only made them once and these turned out more like peanut butter sandwiches because I forgot to build the bottom chocolate layer up on the sides. Oh well, you live, you learn. This minor detail didn’t change the taste or the fact that they disappeared in
one two days.
2 bags of dark chocolate chips
15 g. chocolate protein powder (1/2 scoop)
1 TBSP skim milk
6 tbsp PB2 (Powdered Peanut Butter)
4 tbsp water
Parchment paper baking cups (mini size)
Melt one bag of dark chocolate chips on the stove top using a double boiler–a pan or bowl placed over a pan containing boiling water.
Once chocolate is completely melted, add 1/4 scoop of protein powder and milk to melted chocolate. Mix well.
Add chocolate mixture to parchment paper baking cups. Only fill the cups 1/3 of the way. Make sure some chocolate touches the sides to build a bowl for the peanut butter (this is where I went wrong. If you do it properly, you won’t see the peanut butter until you bite into it.
Instead of letting the chocolate harden at room temperature, I sped of the process and placed the pan in the fridge until the chocolate solidified. While that was happening, I washed the sheets and sorted the laundry that needed to be washed.
This is the tricky part–the peanut butter filling. I chose to use PB2 (powdered peanut butter) because it’s all natural, ZERO saturated fat, and has less calories than regular PB.
To get the right consistency, you will need to play with it a bit. If you prefer runnier PB then add more water, If you want thicker PB, use less water. The PB2 directions call for two parts powder 1 part water but I had to add a bit more water.
Add the peanut butter mixture to the hardened chocolate cups.
Melt the last bag of chocolate using a double boiler. Once melted, add 1/4 scoop of protein powder and milk. Mix well.
Add chocolate mixture to the top of the peanut butter cups and chill until hardened.