Homemade Reeses™ with Maple Butter
Like all good Quebecers, I’m a HUGE fan of maple products. I use it regularly in my recipes because it’s not only a delicious flavour, it’s also a super versatile ingredient!
Given my great passion for maple, it was obvious that I had to collaborate with Érable du Québec! So I’m delighted to announce that this year I’ll be offering you several recipes that showcase the various maple products! On my social networks, you’ll be able to see me cooking these recipes with members of my family, because for me, maple is synonymous with sharing, love and coming together.
To kick off this collaboration, I suggest you try my decadent Homemade Reeses™ with maple butter, guaranteed success!
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- Preparation time: 20 minutes
- Refrigeration: 1h
- Servings: 12
Homemade Reeses™ with Maple Butter
- 1 1/2 cups (270 g) dairy-free chocolate chips
- 1 tablespoon (15 ml) coconut oil + 2 tablespoons (30 ml)
- 2/3 cup (175 g) peanut butter
- 1/4 cup (75 g) maple butter + 3 tablespoons (45 ml)
- 1 teaspoon (5 ml) vanilla
- Fleur de sel to garnish
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Homemade Reeses™ with Maple Butter
- Line a 12-cup muffin tin with paper liners.
- Place the chocolate chips and 1 tablespoon (15 ml) of coconut oil in a bowl and microwave in 45 second intervals until the chocolate is melted. Mix well.
- Spoon 1 tablespoon (15 ml) of melted chocolate into each chocolate shell. Using the back of a teaspoon, spoon the chocolate up to about halfway up the sides of the trays. Refrigerate for at least 15 minutes.
- In a bowl, mix together 2 tablespoons (30 ml) of coconut oil, peanut butter, maple butter and vanilla.
- Spoon 1 tablespoon (15 ml) of the peanut butter and maple mixture into each dish. Add 1 teaspoon (5 ml) of maple butter on this mixture, again in each dish.
- Cover with the remaining melted chocolate. Refrigerate for at least 30 minutes.
- Serve with fleur de sel!
Note
Each peanut butter is different and will affect the texture of the filling. Don’t worry if your filling is more solid, the result will be just as good!
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