My colleague is a Green Bay Packers FAN. So much that if you are thinking about saying something bad about them, just thinking it, she’ll eat you for dinner. She grew up a Wisconsin, land of cheese, farm life type of girl and still visits from time to time. So when she came to work on a Monday with Pure Wisconsin Grade A Maple Syrup among other local goodies, I snagged it…and to be totally honest with you, if one of my co-workers attempted to take it home, there would have probably been a “workers comp” situation. What?! I take food seriously…
Not really knowing what to do with it, because I am not about that pancake/french toast life and let’s be honest.…Bumblebee would not appreciate this syrup in all of its glory. I know! Shawn (Hubbie) can make an AMAZING bbq sauce! He calls it “Grown A!! Man (G.A.M. for short) sauce, this could be G.A.M sauce taken up a notch. Later that day Bumblebee and Shawn comes home with Reese’s cups. I’m watching him eat this processed sweet “treat” thinking, I bet that would be really good if they used natural PB. Eureka! It hit me. Natural PB + Maple Syrup + Chocolate = Simply Clean Cheating
Bumblebee’s Maple Peanut Butter Cups
1½ c. 70% or higher dark chocolate chips or Vegan Chocolate chips (I like the Enjoy Life brand)
6 tbs. organic coconut oil (melted/liquid)
1/4 cup pure maple syrup
1 cup natural peanut butter
1. Line a 24-cup mini muffin pan with mini paper liners. Set aside.
2. Melt chips in a sauce pan on low heat. Add 3 tablespoons of coconut oil and maple syrup. Stir until completely melted and blended. Using a double boiler (heatproof bowl over pot of simmering water, works great as well. I actually like it better because you have more control.
3. Into each mini paper liner, spoon about 1 teaspoon of melted chocolate. Freeze for 5-7 min or until set.
4. While muffin pan is in freezer, melt remaining 3 tablespoons coconut oil and peanut butter for about 30 seconds in the microwave. Stir until completely blended.
5. Remove muffin pan from freezer. Divide peanut butter mixture evenly between cups.
6. If melted chocolate has started to thicken, slowly reheat over stove until smooth. Divide remaining melted chocolate between all of the peanut butter-filled muffin cups (about a teaspoon per cup). Using a spoon, gently spread chocolate towards edge of the wrapper, if necessary, until no peanut butter is visible.
7. Freeze PB Cups for 20-30 minutes. Remove from freezer and peel paper muffin liner off of each peanut butter cup. Serve immediately or store in refrigerator until ready to serve. Devour.