What’s better than chocolate you ask? Chocolate covered peanutbutter cups!!
I have always been a fan of Resse’s Peanut Butter Cups, no grocery store check-out is complete without slipping a small pack of those! SMALL – because I gobble these up before I even reach the parking lot!!
So can we just take a break for a minute and admire those peanut butter cups for a minute!
chocolaty
peanut buttery
sweet
salty
gooey
and melt in your mouth!!
These 5- ingredient home made treat is so easy to make that it literary takes few minutes to whip up! The only added time is when you have to pop them in the fridge to set the each layer before adding the other on top. That wait is worth though! The chances are you will have all the necessary ingredients to make this right now!
So what are you waiting for ? Lets dive in to the recipe card below —
- 12 mini muffin cup liners
- ½ cup semi-sweet chocolate chips [ I used 60% bittersweet ]
- ¼ cup peanut butter
- 3 teaspoon coconut oil [ or vegetable oil of your choice ] DEVIDED
- 1 teaspoon vanilla extract
- 1½ tablespoon agave or maple syrup or honey [ or any sweetener of your choice ] - OPTIONAL
- ¼ teaspoon flaky salt, to sprinkle on top - OPTIONAL
- Line a mini muffin tray with the muffin cup liners. Set aside.
- For melting the chocolate - combine 2 teaspoon of coconut oil with the chocolate chips and melt it into a smooth consistency over a double boiler. OR you can melt the chocolate chips along with coconut oil into microwave safe bowl. Microwave for 2 minutes, stirring after each minute.
- Pour about 1 teaspoon of melted chocolate into the lined cups with the help of a spoon. Make sure to swirl the spoon or with your finger so that the sides of the liner is evenly coated with the melted chocolate. Freeze until firm. (approx. 15 mins)
- In a separate small bowl combine peanut butter, vanilla, choice of sweetener ( I used agave syrup) and 1 teaspoon of coconut oil. If the combined mixture seems too thick then microwave it for 10 seconds.
- Spread 1 teaspoon or more of the peanut butter mixture on to the firm chocolate covered cups. Swirl to coat evenly using the back of the spoon or your fingers. Freeze to set for 10 mins.
- Now pour 1 teaspoon of more of the melted chocolate on the set layers of peanut butter and chocolate, making sure to evenly coat all the sides very well. Freeze to set for 10-15 mins.
- Once set enjoy as is or sprinkle some flaky sea salt on top!
Most peanut butters have some amount of saltiness, but if you enjoy that extra sweet-salty taste in your peanut butter cups then combine the ⅛ tsp of salt in the peanut butter mixture at STEP - 4.
If you do not have mini muffin tray then you can just use a small square baking pan and layer it with the spatula by following the same process mentioned in the instructions and cut in to bite sized pieces once set.
You can use almond butter, cashew butter or any other filling of your choice instead of peanut butter.
These peanut butter cups can be kept at room temperature as well in the fridge, though they stay firm and last longer in the fridge.
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