My favorite flavor combination has been chocolate and peanut butter since as long as I can remember. Reese’s peanut butter cups were a childhood favorite and honestly, they still are today. Although I love them and I’ll never turn one down, they do pack a bunch of calories and I have to admit that the peanut butter filling is a little on the dry side.
So, I decided it would be a great idea to use PBFit, which is a peanut butter powder with most of the oil removed. This reduces the calorie count by 100 per serving. That is absolutely amazing. You can read more about PBFit in this post.
I started experimenting to get all the proportions just right and I came up with this recipe. You’re gonna love it. It’s smooth, creamy, not dry, and just tastes so perfect. And then I encased it in chocolate and all I can say is, “WOW!” They’re so, so, so good.
Now, I haven’t done any calculations to figure out how many calories one of these guys has, but I’m pretty sure it’s a lot less than a regular factory-made peanut butter egg.
Above it a photo of the mold I used. Yes, it’s a chocolate sucker mold, but it works just fine for the non-sucker version too. You can find this and so many other molds in our store. There’s even a peanut butter cup shaped mold. Perfect for this recipe.
I love chocolate molds. They make it easy to make desserts and candies look fancy. They make it look like you spent more time making your candies than it really did. There are so many options for using them and we carry a very large variety. We have everything from Christmas to Halloween and birthdays to classic chocolate mold shapes. If you live in our area, go have a browse at our huge selection of chocolate molds.
And now, the moment you’ve all been waiting for:
- Combine PBFit powder, water, and melted butter.
- Add powdered sugar 1 cup at a time until it is all incorporated. It will be pretty stiff.
- Very lightly grease each cavity of your chocolate mold. Wipe any excess out with a paper towel.
- Melt chocolate in a microwave safe bowl at 50% power in 30 second increment until almost completely melted. Stir until the rest of it is melted and you have a smooth, melted chocolate.
- Put a small amount of chocolate in each cavity of your mold. With a small spoon or a clean paint brush, push the chocolate up the sides of the cavities until each cavity is completely covered in a thin layer of chocolate. Allow to set completely. Depending on the temperature of your room, this could be anywhere from a couple hours to 4 or 5.
- After the chocolate has set, put a small amount of peanut butter filling in each cavity and press it down gently. Fill enough to come to just barely under the top of each mold cavity.
- Melt more chocolate if necessary and put a small amount on each peanut butter filled candy. Spread it around until it creates a seal with the top edge of the chocolate and completely seals the peanut butter filling inside.
- Allow to completely set.
- Remove from mold by tapping it upside down on a counter top. They should easily fall out.