Okay so it’s October 31st.
The day we loved as a child: candy, sugar, chocolate, more candy… sugar coma.
The day we anticipated as a college student: an excuse to get drunk and wear little to no clothing.
I’m sorry, but this is the first year that I have not cared at all about Halloween. There must be something wrong with me. Has work made me boring? Help! I used to sooo look forward to Halloween. I loved dressing up, decorating, carving pumpkins, and jello shots. But today? Meh.
This Halloween will not consist of trick or treating with Theresa as a New England Patriot…
or saving the world with Kathy as Wonderwoman….
or getting wasted with Shannon in a penguin suit.
Good times… from what I remember.
Even though I am not feeling the dressing up, decorating and getting drunk I still had to get into the spirit somehow. I guess I could have come up with a spooky Halloween workout, but chocolate is much more fun and Halloween just wouldn’t be Halloween without some treats.
I really don’t buy packaged treats… the added “gunk ingredients” have totally turned me off. I get that sometimes you need/want to have the real deal but I wouldn’t be true to myself or to you or to the world of nutrition if I didn’t make one of my favorite packaged and processed Halloween treats healthyyyyy right? Duh, of course!
In deciding which one of my favorite treats to healthify it was a no-brainer: no-one likes chocolate covered raisins, peppermint patties seem too hard, PB and chocolate? A match made in heaven.
When I was little I used to sneak Reese’s peanut butter cups from our “candy cupboard” and then cut them into tiny slices so it would last longer. Then I’d hide the wrappers in our umbrella stand. I wonder if my parents ever knew? Awkward because they read my blog and now know my closet-eating ways. Thankfully I don’t sneak, eat or hide these mini-cups… I just enjoy them and I hope you do too.
Mini Chocolate Peanut Butter Cups
Ingredients (Makes 12 mini cups)
- 112 grams (4 squares) pure, unsweetened baking chocolate (OR: 1/2 cup chocolate chips – see notes)
- 3 tbsp. all natural peanut butter
- 3 tbsp. honey (see notes)
1. Line a mini-muffin tin with paper liners and set aside.
2. Combine 3 tbsp. of peanut butter and 1 tbsp. of honey in a small bowl.
3. Microwave peanut butter and honey for 30 seconds, until crumbly.
4. Allow to cool and roll peanut butter into 12 dime-sized balls, then flatten with your finger to form small circles and set aside.
5. Heat a small pan over medium heat.
6. Once hot, add chocolate and stir until melted (about 3-4 minutes) — watch carefully, you don’t want it to burn.
7. Transfer chocolate to a small bowl and mix in 2 tbsp. of honey.
8. Fill the bottom of each liner with a heaping teaspoon of chocolate.
9. Place your peanut butter circles on-top of the chocolate.
10. Cover the peanut butter with another heaping teaspoon of chocolate.
11. Freeze until solid — about 40 minutes.
12. Store in the fridge in an air-tight container and enjoy.
Notes: If using sweetened chocolate chips, omit the tbsp. of honey. If using the ingredients outlined, this produces a rich dark chocolate. Add more honey to taste.
Questions of the day…
What is your favorite Halloween candy/chocolate/treat?
What was your best Halloween costume ever?!
How are you celebrating Halloween this year? Are you making your own goodies?