I’m a Halloween candy rummager. I admit it. Every Halloween, after my kids have fallen asleep, I rummage through their trick-or-treat bags. What I’m shamelessly looking for: that creamy goodness that is the peanut butter cup. My youngest son has a peanut allergy, reducing my guilt slightly. As for my other boys, well, I am just taking my cut for being their mother.
Of course, as a loving mother, I don’t want my youngest to feel left out — so I’ve started making him his own almond butter cups based on this peanut butter cup recipe.
Of course, candy isn’t just for children, and lately, I’ve had requests to infuse peanut butter cups with CBD. I was super-excited to do this not only because I love peanut butter cups, but also because I love CBD. And these CBD peanut butter cups are so delicious and fun to make that they’re great for holiday gifts and party favors.
Begin by taking a 24 mini muffin tin and lining it with candy cup liners.
Next, you’ll want to grab the peanut butter, salt, CBD, and powdered sugar. These ingredients will make up the inside of your peanut butter cup. Mix these ingredients together in a bowl until they form a smooth ball.
Once the ingredients are fully incorporated together, line a baking sheet with waxed paper. By the teaspoon, drop the peanut butter mixture onto the baking sheet. Freeze for 15 minutes or until firm.
Now it’s time to prepare the chocolate. Start by chopping the chocolate into small pieces and adding to a glass bowl. Microwave the chocolate in 30-second intervals, making sure to stir in between until you reach a creamy and smooth consistency.
Add one teaspoon of melted chocolate into the individual candy cups before taking a frozen peanut butter ball and placing it onto the melted chocolate. To finish forming the peanut butter cup, add two more teaspoons of melted chocolate to each cup, smoothing out the tops and spreading the melted chocolate to the edges with a spoon.
1/3 cup smooth peanut or almond butter (room temp)
1/3 cup powdered sugar
1/2 teaspoon sea salt
25 milligrams water-soluble CBD (add more for higher dose)
400 grams good-quality milk chocolate, melted
Line 24 mini muffin tins with candy cup liners.
Whisk together peanut butter, salt, CBD and powdered sugar until smooth ball forms. Taste to adjust salt.
Cover baking sheet with waxed paper. Drop peanut butter mixture by teaspoons onto baking sheet. Freeze until firm, about 15 minutes.
Add chopped chocolate to glass bowl and microwave in 30-second intervals, stirring well in between until completely melted and smooth.
Put 1 teaspoon melted chocolate into each candy cup.
Add one chilled peanut butter ball, slightly flattened, into each candy cup.
To finish, add 2 more teaspoons melted chocolate to each candy cup, smoothing tops with spoon. Spread to edges.
Refrigerate until firm, about an hour, or freeze, in an airtight container.
This recipe is adaptable: You can switch out peanut for almond or any nut butter you prefer.
Need a drink with those peanut butter cups? Try our healthier pumpkin spice latte recipe!
The information presented on our site is in not intended as medical advice or as a substitute for medical treatment. You should always consult with your physician or other health care professional before taking any medication or nutritional, herbal or homeopathic supplement, or adopting any treatment for a health problem, whether offered on our site or otherwise.