Homemade Peanut Butter Cups

Procrastination is the key to productivity. Sounds contradictory? Hear me out.

There are two modes of procrastination. One is the stare-at-the-wall mode. You have so much to do, too much, so you end up doing nothing. You waste the day taking naps, finding your house on Google maps, scrolling through social media, and other nonprofitable actions. You might even spend an hour arranging the crayons on your desk in alphabetical order because this will somehow help you work.

The second mode is everything-but-that. In this case, you also have lots to accomplish, and you are very productive—doing the wrong things. You’ll clean out your fridge, organize your closet, learn a new language, dig wells in Africa, solve world hunger, anything but the one thing you didn’t want to do.

For example, it’s the end of the winter semester and I have assignments to finish up and exams to prepare for. Naturally, I’m going to write this blog post instead. Hey, I’m being productive! What are you doing with your day?

Don’t answer that; it’s probably something much cooler.

 

Homemade Peanut Butter Cups | Sarah Biren Schafer

Therefore, procrastination can be productive. In junior high and high school, I discovered my go-to procrastinating activity: baking.

I’ll just get these cookies into the oven, and I’ll study while they bake. No, Dad, I’m not procrastinating. I need a study snack, don’t I? Yes, I know we have muffins from yesterday, but I’m craving peanut butter. Don’t worry, I will study tonight; the test is not until Thursday or something anyway. See, the longer I stand here standing with you, the longer it will take for me to finish these cookies. Okay, bye!

—Based on true events

Baking guarantees results and thereby the sense of accomplishment. Plus, study snacks are always great.

Homemade Peanut Butter Cups | Sarah Biren Schafer

An ideal study snack is:

  1. easy to make
  2. has a long baking time (for actual studying to get done)
  3. don’t need two hands to eat

In short the snacky-er they are, the better.

The best part about Homemade Peanut Butter Cups is that they are so easy to whip up. They’ve got to be too since they are eaten up so fast. While the steps may sound time-consuming, the recipe doesn’t take that long to prepare. The hardest part is waiting for the chocolate to harden in the freezer. But hey, use that time to do whatever thing you are avoiding, whether it’s schoolwork or not. Then you get to reward yourself with chocolate, peanut butter decadence.

Homemade Peanut Butter Cups | Sarah Biren Schafer

Homemade Peanut Butter Cups

Ingredients:

  • 300 grams of dark chocolate, separated
  • 1/2 cup natural peanut butter
  • 1/4 cup maple syrup

Directions:

  1. Prepare the cups. Place 12 paper or foil muffin liners into muffin trays. (The chocolate will pop easily out of foil liners, but paper liners peel off easily as well.)
  2. Melt 200 grams of chocolate in a double boiler or microwave.
  3. Using an egg brush or a spoon, spread the chocolate on the bottom and sides of the muffin liners. Place the tray in the freezer until the chocolate hardens.
  4. In the meantime, mix the peanut butter and maple syrup until combined.
  5. Place spoonfuls of the peanut butter mixture in the chocolate cups and smooth them.
  6. Melt 100 grams of chocolate and spread it over the peanut butter filling.
  7. Freeze the cups until the chocolate hardens.
  8. Remove the peanut butter cups from their liners and enjoy!

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