It’s been a while since I made a batch of my homemade Chocolate Peanut Butter Cups, but this past weekend I brought them to a party and they were devoured in minutes. So today I’m sharing a simplified version of my original Peanut Butter cups recipe that is perfect for making in big batches. All you need is a mold (I got mine on Amazon), some semi-sweet chocolate chips, natural (no-stir) PB*, and coconut oil.
To make these vegan, you can use a vegan chocolate like Enjoy Life Semi-Sweet Mini Chips but you will have to keep these refrigerated if you do. I used Trader Joe’s semi-sweet chocolate chips for this recipe since I find they hardened better on their own without having to be refrigerated. The same goes for most generic semi-sweet chocolate chips that you bake with such as toll-house.
To cut down on prep time, I used Skippy’s Natural Creamy PB since it already has sugar in it, doesn’t require any stirring, making it ready to plop into your molds. My original recipe uses the Natural with no-added ingredients PB, but it also asks for coconut flour and maple syrup to make it easier to work with.
Made with just 3 ingredients, these are perfect to make for a party or to enjoy as a treat at home. No matter what your crowd, everyone loves them.
Chocolate Peanut Butter Cup Recipe
Serving: 30 small cups
Needed: mini baking foils/cups or mini peanut butter cup mold
Recipe:
½ cup natural no-stir peanut butter, I used Skippy’s Natural Creamy
1 bag of semi-sweet chocolate chips
2 teaspoons of coconut oil
flaky sea salt for sprinkling (optional)
Directions:
Melt chocolate in a microwave-safe bowl in the microwave. I usually melt on medium for about 3 minutes, adding coconut oil half way in between and stirring. Heat until chocolate is melted, being careful not to over melt or burn.
Using a spoon, layer the bottom and sides of your molds evenly with chocolate. A thin layer is fine as long as the bottom is fully covered in chocolate.
Using a teaspoon, add a small scoop of peanut butter on top of the first layer of chocolate. Then drop another layer of melted chocolate until the chocolate completely covers your peanut butter and fills in the mold.
Sprinkle flaky sea salt on top and pop in the fridge for 30 minutes to harden. Then remove from fridge or leave in fridge until ready to enjoy. If you are not using the vegan chocolate chips, you can let the chocolate harden on it’s own, but putting them in the fridge helps speed up the process.
The best part about this recipe is that they are healthier than Reese’s Peanut butter cups and taste much better (in my opinion). Oh, and you should sprinkle with sea salt, it really sets them apart!
After this weekend, I decided that I need to purchase another mold since 30 of these just wasn’t enough.
If you make this recipe, I’d love to see your creations. Share it on Instagram and tag me @fitgreengal .
What are some of your favorite desserts to bring to a party?
xoxo
Marisa
