PB & MJ: chocolate peanut butter cup edibles

PB & MJ: chocolate peanut butter cup edibles
You already love chocolate and peanut butter together. Why not add a little something?

We could pretend like this recipe is only the result of clumsy stumbling around – hey, you got weed in my chocolate and my peanut butter! – but it's better just to state the obvious: Peanut butter and chocolate are a match made in heaven. It seems like a logical step to add a little something special to the time-tested combination.

If you use full-size muffin tin liners, this recipe will net you about a dozen candies that should probably be cut into smaller doses. To go for something bite sized (and less tempting to overindulge in), your best bet is to go straight for the mini-muffin size to yield 24 freezable treats.

Chocolate Peanut Butter Cups

12 full size or 24 mini-muffin paper liners

For the chocolate:

1 ½ cups semisweet chocolate chips, divided

¼ cup marijuana-infused coconut oil, divided (make your own in advance by heating ground-up bud with coconut oil in a slow cooker for five-plus hours on low; strain, then save in the fridge or freezer for this and other recipes)

For the peanut butter:

½ cup peanut butter

2 tbsp honey

2 tbsp maple syrup (knockoff is totally fine, we're not rich here)

2 tbsp marijuana-infused coconut oil


Put paper liners in the muffin tin of your choosing (mini or full-sized).

Warm 3/4 cup of semisweet chocolate chips with 2 tbsp of weed-infused coconut oil in a double boiler, stirring until just melted and shiny. Divide evenly between the liners, making sure to spread the chocolate all the way to the edges. Freeze for 10-15 minutes.

Mix the peanut butter, honey, maple syrup and 2 tbsp of weed-infused coconut oil in a different heatproof bowl and microwave for 15 seconds until it's easier to pour.

Pull the tin from the freezer and evenly divide the peanut butter, again making sure to quickly spread the mix to the edge of each liner. Freeze for another five minutes.

Warm the remaining 3/4 cup of semisweet chocolate chips with the remaining 2 tbsp of infused coconut oil over the double boiler again until just melted and shiny. Divide evenly to top off each peanut butter cup, then freeze them for at least an hour.

Pop them out of the liners and they're ready to enjoy! Store in an airtight container for up to a few days in the fridge or even longer in the freezer.

As with any edible, until you're sure how strong your infused oil is, and how well it was mixed into this batch, test a little bit of the recipe before eating an entire cup, and remember that sometimes it takes an hour or more for edibles to kick in.

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Sat., Aug. 20, 10 a.m.-4 p.m.
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About The Author

Samantha Wohlfeil

Samantha Wohlfeil covers the environment, rural communities and cultural issues for the Inlander. Since joining the paper in 2017, she's reported how the weeks after getting out of prison can be deadly, how some terminally ill Eastern Washington patients have struggled to access lethal medication, and other sensitive...