Peanut Butter Chocolate Roses Because…. Schitt’s Creek!

What better way to mourn/relish the finale of Schitt’s Creek than with Peanut Butter Chocolate Roses and a themed care package?!

Chocolate Roses Because.... Schitt's Creek! //

The Food: Peanut Butter Chocolate Roses

These are a more romantic take on Reese’s Peanut Butter Cups. Most homemade versions include powdered sugar, but these peanut butter chocolate roses are more straightforward: a simple layer of natural, creamy peanut butter between layers of melted dark chocolate. They become a touch fancier with a sprinkling of pink Himalayan sea salt, cardamom, and pink pitaya powder for a dash of color.

Chocolate Roses Because.... Schitt's Creek! //

Chocolate Roses Because.... Schitt's Creek! //

Chocolate Roses Because.... Schitt's Creek! //

Chocolate Roses Because.... Schitt's Creek! //

Chocolate Roses Because.... Schitt's Creek! //

Chocolate Roses with Pink Pitaya Sugar //

The Personal: A Very Schitty Valentine

Having recently finished the whole series, there’s been a Schitt’s-Creek-sized hole in my heart. The final season was pleasantly brutal for my heartstrings. Were you ugly crying with me? What made my ugly cry even uglier was watching the behind-the-scenes documentary.

I am a sucker for passion, purpose, and stories of finding self-worth. Seeing the emotional investment the crew put into the series was magical. Seeing their real-life connections was heartwarming. Seeing the larger impact the show had for the LGBTQ community was downright a hysterical, teary mess. It reminded me that no matter your outlet, your art, your passion, you can use it for the greater good. There is so much value in creativity.

As I brainstormed what to send my long-distance Valentine this year, I thought back to all the nights we were able to cook dinner together, then sink into the couch and join the denizens of Schitt’s Creek. Now don’t get all pukey on me, but Dylan even went so far as to learn Patrick’s version of “Simply the Best” to sing and play for me for my birthday. I still can’t watch that clip without streaming happy tears.

In return, I wanted Dylan to know he is simply the best, and while I may not be able to sing and strum it, I can say it in chocolate. Thanks to fellow devoted fans on Etsy and time in the kitchen creating these chocolate peanut butter roses, I conveyed that message with a very Schitty Valentine, which of course, you could turn into an any-time-of-year care package for the fan in your life.

A Schitt's Creek Inspired Valentine //

A Schitt's Creek Inspired Valentine //

Create Your Own Schitt’s Creek Themed Care Package:

All too often, I falsely tell myself Amazon is the only company shipping quickly, but these special gifts arrived in no time. The added bonus is thanks to Etsy, these thematic purchases all supported independent artists instead of mammoth companies. I very much like that journey for us!

A Schitt's Creek Inspired Valentine //

A Schitt's Creek Inspired Valentine //

The Fluff / Julep’s Corner:

My forever Valentine…

Be Mine, Julep //

You Might Also Like: Dark Chocolate Truffles with Quinoa & Teff

From my book, The Gluten-Free Grains Cookbook, these dark chocolate truffles are … simply the best! They’re a sweet note to end the day. Protein-rich quinoa combines with roasted almond butter, so there’s a bit of a crunch beneath the dark chocolate and tart, dried-strawberry garnish. Serve with hot coffee in your David & Patrick mugs, of course.

Just a *Little* Something Sweet: Dark Chocolate Truffles with Quinoa & Teff //

Chocolate Peanut Butter Roses

A simple, sugar-free approach to the classic chocolate peanut butter cup treat.
Course: Dessert
Yield: 12 cups
Author: Quelcy Kogel


  • 10 oz Dark Chocolate chunks/chips
  • 1/2 cup Creamy Natural Peanut Butter

Toppings (optional)

  • cardamom, to taste
  • pink pitaya powder, to taste/appearance
  • pink Himalayan sea salt, to taste


  • If using a muffin pan, insert muffin liners and set the pan aside. If using a silicone rose mold (see note), you don't need to prep the mold at all.
  • Melt the chocolate using a double-boiler method (for more specifics, see notes). Once melted, spoon an even layer of melted chocolate into the bottom of each liner/mold. Try to keep the layer thin, but make sure it coats the surface evenly.
  • Set the pan aside to allow the chocolate to set, or place it in the freezer for 5-10 minutes to speed up the process.
  • Once the chocolate is set, dollop about 1/2-1 Tablespoon of peanut butter into the center of each cup, and use an offset spatula or the back of a spoon to smooth it into an even layer. Try to avoid getting peanut butter on the sides of the liner/mold.
  • Return the pan/mold back to the freezer. In the meantime, remelt the remaining chocolate if need be.
  • Once the peanut butter has hardened, remove the pan/mold from the freezer, and top each cup with an even layer of melted chocolate – enough to cover the peanut butter and leave a smooth top.

For the Toppings (optional)

  • If using a muffin pan, you can sprinkle the final chocolate layer with any toppings you desire, then set the pan aside to allow the chocolate to set completely.
  • If using the silicone mold, allow the chocolate to set, then invert the chocolates. To add toppings, use a microwave or a warmed oven to heat the chocolate just enough for toppings to adhere. Do not melt them too much.
  • You can either mix the toppings in a small jar and shake to combine or sprinkle them individually over the chocolate. Follow your nose for the right amount of cardamom and your eye for the right amount of pink pitaya powder.
  • Store in an airtight container in the fridge, and ideally, allow the cups to come to room temperature before enjoying.


This Silicone Rose Mold is similar to the one I used. 
For specifics on melting chocolate using a simple Double-Boiler Method (no special equipment necessary), read this Bon Appétit tutorial.
Pink Pitaya Powder is dehydrated dragon fruit. Available here.

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