Chocolate Covered No Bake Oatmeal Peanut Butter Cups Recipes

4 INGREDIENT NO BAKE CHOCOLATE PEANUT BUTTER OATMEAL CUPS

Steps:

• Lay a large or mini silicone baking pan on a medium baking sheet. These are the pans I use-they have narrower cups, which make for thicker oat cups. I highly recommend these pans, as it's much easier to remove the oat cups. Set aside for later.
• In a large, microwave-safe bowl, add peanut butter and maple syrup. Whisk together until well mixed.
• Heat in 20-second increments in the microwave until warm and fragrant, and the mixture begins to dry out (about 4-7 rounds). Whisk in between heating increments. *Stovetop instructions in Notes.
• Add oats to the peanut butter mixture. Use a rubber spatula or wooden spoon to fold until thoroughly combined.
• Using a small or medium cookie scoop, scoop and drop balls of cookie dough into the cups of the baking pan. Using a spoon, press and flatten mixture until tops are smooth and dough is evenly distributed in the cup. Use extra dough in another pan, or make thicker cups.
• Make the Vegan Chocolate Topping: Use the double boiler method or do the following. In a medium, microwave-safe bowl, add Vegan Chocolate Topping ingredients. Heat in 20-second increments until softened and melted. Stir until smooth.
• Pour this chocolate mixture over the cups. Tap the pan to smooth chocolate topping into an even layer.
• Chill in the freezer for 15-25 mins, until firm. Enjoy! Storing instructions below.

CHOCOLATE COVERED NO BAKE OATMEAL PEANUT BUTTER CUPS

Steps:

• In a large bowl, combine the oats and chia seeds.
• Add in the peanut butter, honey, cinnamon, vanilla extract, and salt. Stir together until a dough begins to form.
• Spoon a heaping tablespoon full of the mixture into each cup of a muffin tin pressing it down slightly.
• Cover loosely and refrigerate for 15 to 20 minutes to set up.
• In a small saucepan, over low heat, melt the chocolate and coconut oil together until just melted, stirring regularly to prevent burning.
• Remove the muffin pan from the refrigerator, and spoon the chocolate over the top of each oatmeal peanut butter cup.
• Once all are covered in chocolate, cover loosely and place back into the refrigerator for 15 to 20 minutes to harden.
• Once hardened, remove from the pan and enjoy!

CHOCOLATE PEANUT BUTTER CUPS

Steps:

• Trim 12 paper muffin cup liners to half of their height.
• Place 1/2 chocolate chips in a microwave safe container. Microwave for 2 minutes, stirring after each minute. Spoon melted chocolate into muffin cups, filling halfway. With a spoon, draw the chocolate up the sides of the cups until evenly coated. Cool in the refrigerator until firm.
• In a small bowl, mix together peanut butter, confectioners' sugar and salt. divide into the chocolate cups. Melt the remaining chocolate, and spoon over peanut butter. Spread chocolate to edges of cups.