I used to always say that I don’t like chocolate and peanut together, I’m more of a chocolate purist. But recently I realized that I love all Reese’s candies and basically anything with chocolate and peanut butter. So I guess I was in denial.

But no more. I’ve been thinking about chocolate and peanut butter for at least a week, but wasn’t able to settle on anything. I considered peanut butter thumbprint cookies with a chocolate thumbprint. And peanut butter cups. But as I said, I have these pre-baby jeans, and I actually just got into them, and I don’t want to have to give them up already. So I was putting it off until after we finish the Strawberry Hand Pies (which freeze beautifully). But it was becoming clear that our chocolate chips weren’t going to outlast the hand pies (because I end up eating a handful each day at naptime) and today was a particularly rough day. So peanut butter cups.

I was worried about making them straight in the muffin tin without liners, but this recipe convinced me that it was possible. Worst case, I would just end up eating them with a spoon.

There’s not really a recipe for this. I mixed about equal parts peanut butter (“natural” crunchy) with powdered sugar, until almost crumbly and firm-ish. I also used a little ground flax seed because I ran out of powdered sugar (but I didn’t want them to be too too sweet so wasn’t planning to use any more sugar anyway). Melted bittersweet chocolate chips in a double boiler, added a touch of coconut oil. Put a little chocolate in the bottom of the muffin tin, then a blob of peanut butter, topped with chocolate, sprinkle of salt. Froze for a couple of hours, inverted the pan and and smacked the candy out with a cast iron skillet.

We’re storing in the freezer but I don’t think they’ll last very long.