Chocolate (Carob) Peanut Butter Cups

I've made these a few times. This time I decided to actually write down how I was changing this recipe. It was also more fun making them this time because I went and purchased some small Peanut Butter cup molds from Fun Finity. They are so cute and perfect for another project I'm working on, post to come later. These are so delicious it will be hard to control your self and not eat all of them at once. I have to hide them from my children. They are a great little treat for this weekend, and they are a little more healthy than the store bought ones. :]

Chocolate (Carob) Peanut Butter Cups

Ingredients

3/4 cup Carob chips

1/8 teaspoon coconut oil

1/4 cup organic peanut butter

1 pinch salt

2 tablespoons organic powered sugar

1/8 teaspoon vanilla extract

Directions

Spray molds, or small muffin tin, with non stick cooking spray. Put 1 to 2 inches of water in a small pan, or bottom of your double broiler and cook on stove top on medium to low heat. In a metal bowl, or top of your double broiler, put the carob chips and coconut oil. Stir until completely melted. Spoon (or I like to use my clean finger) melted carob into molds, filling 1/4 of the way full. Using your spoon draw the carob up the sides of the molds until evenly coated. Place in freezer.

In the meantime: In a small bowl, combine peanut butter, salt, powered sugar, and vanilla. Place your bowl back on top of your pan or double broiler to keep carob melted.

Remove molds from freezer. Fill them with the peanut butter mixture, almost filling to the top. Stir melted carob, and spoon enough to cover each cup. When finished use a damp finger to smooth out the top of the cup. Then place in the freezer for a few minutes until completely set.

When set pop out of molds and enjoy!

*Makes about 28 small cups from the molds. Double recipe if using small muffin tins.