Easter is coming up but this coronavirus pandemic has taken over our lives. It is spreading like wildfire and the only way to help contain it is by social distancing and only going out to the grocery store, pharmacy or work. Thank goodness for technology. Everything has gone virtual, literally! With 2 boys and a baby at home I would like to still have an easter dinner. Let’s see how that goes for finding ingredients at the grocery stores!
Now that social distancing is in place, plan to enjoy Easter with those you live with or alone. Make the most of it, as we are in this together but from afar. FaceTime your relatives and friends and have a virtual get together. Make yourself a nice meal to enjoy! The pro of all this is you can spend a holiday at home. All those times you complain about visiting family for the holidays. Your wish has come true 😀 . Easter at home and it’ll be less expensive than hosting, as well.
I enjoy making my own peanut butter cups versus purchasing in store. They taste less sugary as I use natural peanut butter. Natural peanut butter contains salt and peanut butter with oil. It tastes just like regular peanut butter without the sugar. The only difference in taste is that natural peanut butter needs to be stirred as the oil accumulates at the top.
Anyway, I wanted to try something a bit different. I made milk chocolate peanut butter cups with sliced walnuts and raisins. OMG! They were amazing! I actually went out to purchase more raisins today but Whole Foods was all out. I ended up making them with craisins today and they still turned out delicious.
This is a great dessert for Easter as they resemble easter nests! Let’s get started.
Easter Chocolate CupsCourse: Dessert/Snacks, Easter, recipesCuisine: AmericanDifficulty: Easy
Chocolate cups to have for easter but delicious to have any day!
1 1/2 cups of milk chocolate chips
A handful of sliced almonds
2 tbs of peanut butter
Box of Raisins or Craisins
8 Cupcake liners
- Boil some water in a small pan. That should take a few minutes. While the water is heating up, take your chocolate chips and pour them into your piping bag* (see notes).
- Once your water is boiled, turn the heat off and put your pipping bag in the water and keep rotating every few seconds until chocolate is fully melted.
- Put your cupcake liners in the cupcake pan. Trim the end of the pipping bag or zip lock bag and start drizzling chocolate into each cup. Add some sliced almonds, a small scoop of peanut butter and some raisins or craisins.
- Stick the pan in the freezer for about 3 minutes. This helps the chocolate and toppings harden a bit and will make it easier to finish layering the rest of the chocolate on top.
- Remove the cupcake pan from the freezer and drizzle the rest of the chocolate into each cup and refreeze for about 10 minutes or so and they are ready to eat!
- Note: only use this method if you are using a frosting pipping bag, otherwise your bag will melt.
- IF you don’t have a pipping bag put another pan over the pan with boiled water and pour your chocolate chips. Stir a few times to evenly distribute the chocolate for melting. Then pour your chocolate into a zip lock bag.
Put your cupcake liners in the cupcake pan. Trim the end of the pipping bag or zip lock bag and start drizzling chocolate into each cup. Add some sliced almonds, a small scoop of peanut butter and some raisins or craisins. Stick the pan in the freezer for about 3 minutes. This helps the chocolate and toppings harden a bit and will make it easier to finish layering the rest of the chocolate on top. Remove the cupcake pan from the freezer and drizzle the rest of the chocolate into each cup and refreeze for about 10 minutes or so.
Easy and mess free! The secret is to cut the pipping bag tip very small to get small drizzles of chocolate, resembling a bird’s nest! This makes 8 chocolate cups. Serving size, 2 per person.
Enjoy and Happy Easter!