SOMEhow I managed to pick the name of the healthiest girl in the office. Snort. Like healthy as in sustains on veggies and Laughing Cow, does regular “juice cleanses” and can keep a big bowl of M&M’s on her desk without burying her head in them. So, my approach this year was slightly different and I toned down the sweets quite a bit, only focusing on a few teeny things that I had heard from a friend that she “indulges in” – dark chocolate, peanut butter and pretzels.
Sooooo…I whipped up some chocolate dipped pretzels, some dark chocolate and toffee bark (love bark, it’s so easy peasy), and my favorite of the lot, peanut butter cups. YUM. I’m not even a peanut butter person and I dug ’em. Here are a few pics, and the recipe (adapted from here) is below.
dark chocolate peanut butter cups (slightly adapted from here)
makes 20 – 22 mini peanut butter cups.
12 oz bittersweet chocolate (60-70% cocoa)
1/3 cup creamy peanut butter
1/4 cup confectioners’ sugar
1/4 cup crushed graham crackers
1. In a bowl, mix together the peanut butter, confectioners’ sugar and graham crackers. Divide the mixture into pieces (probably about 6 or 7 grams?), roll into little balls and then flatted slightly.
2. Break up the chocolate into smallish pieces and zap in the microwave on high for one minute. The pieces won’t all be melted, but just stir for a minute and they will be.
3. Line up your little cupcake liners on a baking sheet. Spoon some chocolate into each one, tilting it around to cover the sides and leaving enough of a solid base on the bottom.
4. By the time you have done them all, the first ones have started to solidify a bit. Drop one ball/disk of peanut butter mix in a cup, and spoon in enough melted chocolate to cover the peanut butter and almost reach the top of the cup. Repeat with all the others.
5. Pop the peanut butter cups in the freezer for another 15 minutes to set. Let warm to room temperature before serving.