I'm Canadian, born and raised (woohoo!) so it's normal for me to have an obsession with maple syrup, right?
Just like how my chocolate obsession is normal.
Or at least that's what I tell myself......
So I combined my obsessions along with some peanut butter to make Reese's PB Cups on crack.
You would be crazy to ever go back to the storebought kind after trying these.
Super sweet and oh so creamy, they just melt in your mouth.
Just look how cute it is!
"Canadian" Peanut Butter Chocolate Candy Cups: [no bake, low sugar, GF, vegan*]
(makes 8 cups)
3oz Sugar Free Milk Chocolate*, melted
1/3 cup "Canadian" Maple Peanut Butter Spread
*Vegans, use a vegan milk chocolate (I've seen them sold at Whole Foods, other health food stores and online). Any chocolate can be used here, I just prefer milk chocolate :)
1. Spread the chocolate in this mold or muffin liners, creating a base and walls. Refrigerate for about 40 minutes or until chocolate is completely hardened.
2. Fill the molds with the peanut butter and spoon some chocolate over to coat. Refrigerate for 2-3 hours or overnight (I refrigerated overnight). When completely hardened, pop the cups onto a serving plate and enjoy!
You must double (quadruple?) the recipe.
This is one serious crowd pleaser, people will come back again and again!