Recipe Monday: Chocolate Caramel Peanut Cups [Guest Post]

August 17, 2015
Happy Monday! Today is a special edition of Meatless Monday. Fellow blogger Rachel, from the Athletic Avocado, is filling in for me today because this week is MOVING WEEK!!! As you can imagine, my head is spinning and I’m in a bit of a panicked state. Wahoo! Huge thanks to Rachel for helping me out! 
Don’t forget to link up with Cassandra from Powered by BLING, Annmarie from The Fit Foodie Mama and me for our awesome Meatless Monday linkup! Don’t forget to follow the rules and play nice. 🙂

Enjoy this tasty recipe from the Athletic Avocado!

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My love of the dear Snickers candy bar started way early in my lifetime. When I was five and my parents surprised us with our first dog (a brown and tan colored Welsh Corgi) we named him Snickers. My first reaction when I saw him was “he looks like a Snickers bar,” and hence the name stuck with him.
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On hot summer days at the beach, we used to buy frozen Snickers bars from this little snack hut right on the beach. They always satisfied my craving, but made me what more of the peanut, caramel and chocolate combo.
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Just think about it, the combo in the Snickers bar is just about as dreamy as you can get! I had an itchin to make a Snickers inspired recipe, and these clusters seemed like the perfect thing to make! They are incredibly easy, and are way healthier than the famous candy bar. There is no shame in eating a couple of them!
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Chocolate Caramel Peanut Cups (Aka. Snickers Cups)
makes 10-12 clusters (adapted from Southern in Law)

Ingredients

  • 1/2 cup canned coconut milk
  • 2 Tbsp. honey or maple syrup
  • 1/8 tsp. sea salt
  • 1/4 tsp. pure vanilla or butter extract
  • 1 cup unsalted peanuts
  • 1/2 cup coconut oil
  • 1/3 cup cocoa powder
  • 2 Tbsp. honey or maple syrup
Directions

Line a mini muffin tin with muffin liners.

Place coconut milk, honey or maple syrup, sea salt, and vanilla extract into a medium non-stick saucepan over a medium-high heat. Stir to combine all ingredients and bring caramel to the boil. Keep cooking your caramel until it thickens and darkens, stirring occasionally. Once thickened, take off of heat and let cool.

Combine caramel and peanuts in a bowl, mixing well. Fill muffin tins with caramel and peanut mixture.

Melt coconut oil in microwave safe bowl and add in cocoa powder and honey.

Spoon coconut oil and cocoa powder mixture over each cluster.

Place in the refrigerator until the chocolate hardens. Serve and enjoy! Store remaining cups in the refrigerator in an airtight container.


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General  / Sweet Treats and Desserts