Butterscotch Pumpkin Butter Cups
If you like peanut butter cups but often find yourself thinking, “man, these would be better with butterscotch and pumpkin seed butter” then you’re in the right spot!
Okay, you may have never thought that, but I did! I saw how easy it is to make peanut butter cups only when I went to make them I did not have chocolate or peanut butter. It must have been the day before grocery shopping day.
Why make your own?
I’m a big fan of cooking and baking for myself. While I don’t scoff at store bought anything, I do find it enjoyable to create in the kitchen and get messy. When you cook or bake at home, you get to feel empowered about what you add to your food.
Take salt, for example. Many store bought foods have a lot of sodium because it acts as a preservative. Salt is actually also a great way to enhance the flavor of your food. Yep! So often though I’ll taste something high in sodium and think, there’s too much for me to get the other flavors and I could probably make a more filling and satisfying version at home.
If you have a canned soup favorite of yours, keep it on hand! But when you find time, look at the ingredients on the label and write’m down. Could you make something like it yourself? Could you search for _________ soup homemade recipe on the internet and get 300000000 websites? Probably! Making it at home you can use more flavorings, not just salt, and make way more in quantity for your buck.
Just like these butterscotch cups! I love peanut butter cups but when I want a full size one I spend $1.00 (more if you’re at a gas station) and I only get two. The cost of these bad boys breaks down to about $0.20 per cup. Maybe that savings doesn’t matter to you but savings (even small ones) add UP overtime.
Updates to the recipe mean a not so printable recipe – I’ll fix it though soon! 🙂
- 1 cup butterscotch chips
- 3/4 cup 88 Acres Pumpkin Seed Butter
- sprinkle of sea salt!
- Melt the butterscotch chips gradually in the microwave. Stir as you melt it.
- Place cupcake liners (use a mini or a regular cupcake/muffin pan) in your pan and pour about 1 teaspoon of butterscotch in each mold.
- Freeze 20-30 minutes, remove and place pumpkin seed butter in each mold.
- Freeze another 20-30 minutes and cover each with another teaspoon of butterscotch and a sprinkle of sea salt.
- Freeze once more for 20-30 minutes and keep in the fridge or freezer.
So enjoy this delicious and easy recipe and if you need to sub in anything just try it. White chocolate and Nutella? Dark chocolate and almond butter? Go for it!
If you want to get a pumpkin seed butter, use this link to purchase the one I use from 88 Acres. Their products are amazing!
Full disclosure: I have received free product from 88Acres but no other compensation. Thoughts and opinions are 100% my own.
Those other options I listed above actually sound SO good. They came to me as I was writing, guess it’s back to the kitchen for me!