The secret to rocking the house with these little bits of delish is to use surprisingly good ingredients. Here’s how to cook up the prize requested by the winning team of the experimental Conflict Skill-Building Game. (Recipe adapted from Christina Pirello’s This Crazy Vegan Life.)
- 2 cups very dark, high-grade chocolate (you’ll have to spend for it; I like something close to 65% cacao, and often use Scharffenberger‘s or Valrhona)
- 1 1/2 cups creamy, unsweetened peanut butter (no Jiff, seriously)(notice I’m not even linking to that)
- 1 tsp brown rice syrup (available at a health food store if you’re unfamiliar with it)
- 1 tsp good vanilla extract or paste
- Generous pinch sea salt
Line the cups of a mini muffin pan with foil candy papers. You can also just grease them if you don’t mind spending most of your weekend digging out your dessert.
Melt the chocolate in a glass bowl over a pan of boiling water and whisk until it’s luxuriously smooth.
Spoon melted chocolate into each cup, about one-third full. Keep the rest of the chocolate over low heat while you place your trays in the freezer for a few minutes to harden.
Meanwhile, stir peanut butter, rice syrup, vanilla and salt in a saucepan and warm over low heat until the mixture is a smooth nougat.
Now for the last two layers:
- Pull your trays out of the freezer and spoon peanut butter mixture on top, to 2/3 full.
- Give these a few minutes back in the freezer, then top each cup with remaining melted chocolate.
You’ll want to return these to the freezer, to cool until they’ve set. At this point, I highly recommend doing a little quality control. I pop out the rest and ziploc them up in the freezer so I can pull them out one by one… or two… or six…
A full batch is 24, but I won’t tell anyone if you won’t. It takes ~35 minutes to make these if you are looking for good tunes on your ipod, thinking about valuable feedback you’ve gotten from a colleague, and taking care of your brother-in-law’s schnauzer at the same time.