Have I told you how much I like food? Even as I think about 2014 and ways I want to be healthier, I know having good food will be a part of it. Because that’s how much I like the stuff. It’s almost like there’s some evolutionary script running in my head that reads: Must Eat Now. That’s what my internal dial is set at. Everything else I do is just a distraction from that thought. OK. Not everything. I can watch Homeland and I may not think about food once. But you’d have to watch me watching Homeland to understand that. I really get into it. I mean really. So, my latest food obsession is Peanut Butter Molasses Cups. There’s a reason for this, but it comes with a story. There’s ALWAYS a story!
I had this idea to make cookies. But not just any cookies. Cookies with molasses.
Do you see how many times I said cookie in that last sentence? It’s like I’m obsessed or something. My hubby might agree because we have so many desserts around the house right now, it’s not even funny. OK. Maybe mildly humorous, but that’s it!
So then I crafted a plan for what I consider to be the perfect molasses cookie. And then I hit a wall.
I didn’t literally hit a wall, but I might have bumped my head against one a few times. Because I created these Peanut Butter Molasses Cups to be a key ingredient in these Ultimate Molasses Cookies (that I have yet to make), but then I ate them.
I’m serious. I ate these Peanut Butter Molasses Cups. Can you blame me? They were incredible! Maybe that’s because I love the flavor of molasses….almost as much as I love food itself.
Don’t you think we use too little of that stuff in our lives? And so then I created a video that shows lots of molasses being poured. It’s so pretty!
OK. I’ll get off my molasses soap box. Wait a second, because that stuff’s kind of sticky!
So, I’m going to make another batch of these Peanut Butter Molasses Cups so I can make those cookies and share that with you too. I promise they’re going to be über delicious. I’m saying that with only the concept in my head and never having tried them. Jeez. Talk about being overconfident!
In the meantime, make these candies. I promise you won’t regret it. And then maybe, just maybe, you’ll have some left over for the cookies. Or you’ll be like me and just make more.
- 1 cup smooth peanut butter
- 3 - 4 tablespoons molasses
- 2 cups dairy-free chocolate chips
- 2 tablespoons coconut oil
- Combine the peanut butter and three tablespoons of molasses in a bowl and stir until combined. Take a small piece and give it a taste. I like a big, strong molasses flavor combined with the peanut butter so I added that fourth tablespoon, but if you prefer something a little more subtle, then you're done with this step.
- In a microwave safe dish, combine the chocolate chips with the coconut oil. Stir so that the chocolate pieces are coated. Then place in a microwave and heat in 22 second increments, stirring in between, until the chocolate is melted and smooth.
- Place candy paper cups in a mini muffin pans and pour enough chocolate to just coat the bottom of each paper cup. Sometimes you can tilt the pan a little to help spread the chocolate evenly across the bottom of the papers. Place the pan in your freezer for a minute or two to allow the chocolate to solidify. (I only have one mini muffin pan so I do this step in batches - 12 at a time)
- When the chocolate is ready, remove from the freezer and place a dollop of the peanut butter molasses mixture in each. Press the peanut butter mixture a little so that it's spread across the chocolate.
- Your melted chocolate should still be nice and smooth, but if it's firmed up a little, place it in the microwave for a few seconds. Stir, and then pour a bit over the top of the peanut butter layer of your candies. Again, tilt the pan as needed to help spread it consistently across the top of each candy.
- When each piece is coated, place the tray in the freezer again to help the chocolate firm up.
- Repeat this step until done. I'm usually left with a little bit of the peanut butter molasses mixture which I must say tastes great on it's own as well.
- Store in the fridge.