Easy Peanut Butter Cups

December 17, 2015



I've been a die hard peanut butter lover since the beginning. As I child I would lick it off a spoon, in university I would spread it over crackers for dinner on some desperate, late nights, and now a days I slather it on pretty much anything- my favorites being apples, bananas and yes-- I still do eat it by the spoonful.

Dark chocolate and peanut butter is one of those combinations I can't pass up, and I'm pretty much done for it if I see it around, in a dessert, by itself, ice cream, you name it! I saw these easy homemade peanut butter cups on Pinterest and knew I had to try them. I mean three ingredients? Come on! I find they are best straight from the freezer, and are perfect for an after dinner treat, or two or three (yeah- it's happened).  The best part is you know exactly what is going into them and they take no time at all to make. If you have a mini muffin pan, microwave and a freezer, you're good to go! Check out the recipe below and let me know what you think!

Recipe adapted from: Five Heart Home

Ingredients:

  • 1 1/2 cups dark melting chocolate or chips(you can use any type of melting chocolate i.e.: semi-sweet)
  • 5 tablespoons of coconut oil (which you will split up between the chocolate and peanut butter)
  • 1 cup creamy peanut butter (feel free to use all natural, or you kid favorite)

Directions:

  1. Line a mini muffin pan with mini cupcake liners (trays usually holds 24)
  2. Melt all chocolate in microwave with 3 tablespoons of coconut oil. Stir every 30 seconds until runny. Careful not to burn.
  3. Spoon 1 teaspoon of chocolate into each muffin liner. Using the back of the spoon make sure the whole liner is coated with the chocolate, even the sides. This will ensure the sides are chocolatey. Save the rest of the chocolate.
  4. Freeze muffin tin for 10 minutes, or until chocolate is frozen.
  5. While freezing, mix 2 tablespoons of coconut oil with peanut butter. I needed to heat mine up to combine.
  6. Drop one spoonful of peanut butter into each cupcake liner.
  7. Top peanut butter with remaining chocolate, use all of it to cover the tops. You may need to zap chocolate if it started to harden.
  8. Freeze for about 30 minutes, or until frozen.

Remove from freezer and peel off liners to get that classic peanut butter cup look! Like I mentioned, I leave mine in the freezer to snack on. But eat as you please!


Let me know what you think!

2 comments:

  1. Yummmm those look and sound delicious! I didn't realize they'd be so easy to make. I will definitely need to give these a try.

    Jackie
    Something About That

    ReplyDelete
  2. The best ingredients! Delish ��

    ReplyDelete

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