5 Ingredient Chocolate Peanut Butter Cups Recipe By Tasty
CHOCOLATE PEANUT BUTTER CUPS
Homemade Dark Chocolate Peanut Butter Cups make a fun treat with no artificial flavors. Better than the store-bought version, super simple to make, and gluten-free too!
Provided by Cyndy Ufkes - The Art of Food and Wine
Categories Candy Dessert holiday treats
Time 1h45m
Number Of Ingredients 5
Steps:
- Prepare muffin tins with paper liners
Nutrition Facts : Calories 131 kcal, Carbohydrate 8 g, Protein 2 g, Fat 10 g, SaturatedFat 5 g, TransFat 1 g, Cholesterol 1 mg, Sodium 32 mg, Fiber 1 g, Sugar 5 g, ServingSize 1 serving
5-INGREDIENT CHOCOLATE PEANUT BUTTER CUPS
Make and share this 5-Ingredient Chocolate Peanut Butter Cups recipe from Food.com.
Provided by Charles D.
Categories Dessert
Time 20m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Line a muffin tin with muffin tin liners.
- In a bowl or measuring cup, add the dark chocolate and ¼ cup coconut oil.
- Microwave for 30-second intervals until melted, stirring each time.
- Stir in vanilla extract.
- Pour half of the chocolate mixture into the liners (just enough to cover the whole bottom). Save the other half for the top layer.
- Freeze for 15 minutes.
- In a bowl or measuring cup, add the peanut butter, honey, and 2 tablespoons coconut oil.
- Microwave 15 seconds or until slightly melted and pourable.
- Pour mixture evenly into the muffin tin.
- Freeze for 5 minutes.
- Pour remaining chocolate mixture on top of the peanut butter layer.
- Freeze until firm, about 1 hour.
- Store in the refrigerator until ready to serve.
Nutrition Facts : Calories 399, Fat 36, SaturatedFat 21.1, Sodium 9.6, Carbohydrate 22.5, Fiber 5, Sugar 13.9, Protein 8.3
DARK CHOCOLATE PEANUT BUTTER CUPS RECIPE BY TASTY
Here's what you need: dark chocolate, coconut oil, vanilla extract, peanut butter, honey, hemp heart, muffin tin
Provided by Crystal Hatch
Categories Snacks
Yield 24 cups
Number Of Ingredients 7
Steps:
- In a microwave-safe bowl, combine the dark chocolate and 5 tablespoons of coconut oil. Microwave in 30-second intervals, stirring in between, until melted. Add the vanilla and stir until combined. The mixture should be smooth and pourable.
- Pour ½ of the chocolate mixture into the molds, enough to cover the bottom of the mold and come about ⅓ of the way up the sides. Freeze for 15 minutes.
- In another microwave safe bowl, mix together the peanut butter, honey, and remaining 2 tablespoons of coconut oil. Microwave in 30-second intervals, stirring in between, until smooth and pourable.
- Pour the peanut butter mixture evenly over the chocolate layers in the molds. Make sure to leave enough room for the second layer of chocolate. Freeze for 10 minutes.
- Pour the remaining chocolate on top of the peanut butter layer, up to the rims of the molds. Wipe off any excess that spills over the edges. If desired, sprinkle the cups with hemp hearts for added crunch. Freeze for 1 hour, until set, then pop out of the molds.
- The cups will keep in the refrigerator for up to 1 month.
- Enjoy!
Nutrition Facts : Calories 192 calories, Carbohydrate 13 grams, Fat 15 grams, Fiber 1 gram, Protein 3 grams, Sugar 9 grams
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5-INGREDIENT PEANUT BUTTER CUPS - BAKER BY NATURE
From bakerbynature.com
Cuisine AmericanCategory DessertServings 24Total Time 20 mins
- In a medium-sized bowl combine the peanut butter, coconut oil, and honey; whisk well to combine. Season to taste, adding more honey and salt, if desired. Set aside.
- In a medium-sized microwave safe bowl combine the chopped chocolate and coconut oil. Melt, using the microwave set on low, in 20 second increments, stirring in between, until completely melted. Whisk smooth and set aside.
- Line two 12-mold muffin tins with paper liners. Fill each mold with 2 teaspoons of melted chocolate. Top each with a teaspoon of peanut butter filling, then top with another teaspoon or so of melted chocolate. Sprinkle with sea salt, if using, then place pans in the fridge for 20 minutes, or until chocolate has set. Serve at once, or keep stored in the fridge, in an airtight ziplock bag, for up to two weeks.
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- In a large (microwave-safe) bowl, add all the chocolate shell ingredients and microwave at 30 second intervals, stirring each time. Continue until chocolate is smooth and one consistency.
- Fill each muffin cup with enough chocolate to coat the bottom (~1/4-1/2 tsp each), place in freezer for 5 minutes.
- Meanwhile, in a large bowl or mixer, mix the ingredients for the peanut butter filling until creamy
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