Swirling the bottom layer is a great tip, thanks for sharing!
24 mini cups instead of 12 standard cups). (It took me 3 intervals of 30 seconds each so 1 min 30 seconds in total). Get a 3 day clean eating meal plan:subscribe. ), Dairy-Free Buffalo Chicken Dip (4 ingredients!
I even had a Chopped themed birthday party when I turned 11.
Place the tray in the freezer so the chocolate can set. Be sure to check out my entire Recipe Index for all the recipes on the blog. My husband is Celiac so I test and share gluten-free recipes on my blog! Something went wrong while submitting the form. 
Coconut Oil: I personally prefer using refined coconut oil when cooking or baking because it has a more neutral taste compared to extra virgin coconut oil (which has a very strong coconut flavor), but go ahead and use whichever you prefer. When I was younger, I loved eating Reeses peanut butter cups (if you dont know what these are, theyre basically molded milk chocolate cups filled with peanut butter cream).
These things are incredible. Your submission has been received! Tip I like to swirl the bottom layer or chocolate to come up approx 1/4 of an inch on the sides so that the peanut butter is covered. In a small bowl add the chocolate and coconut oil and melt in your microwave in increments of 20-30 seconds until all the chocolate is melted. Hi, my name is Brittany and Im obsessed with the combination of peanut butter and chocolate. Though perfect at any time of the year, Ive been making more and more batches of these to feed that Halloween candy craving. It's basically heating the chocolate until it becomes soft enough to work with. Tempering chocolate can be difficult and time-consuming. Place your peanut butter cup-filled muffin tin into the refrigerator for 15-20 minutes until the chocolate has set.
Stir to fully incorporate the coconut oil into the chocolate until smooth. , 2-Ingredient Homemade Banana Ice Cream (Gluten-Free, Vegan), Easy Cherry Clafoutis (Gluten-free, Dairy-Free), Buckwheat Banana Bread (Gluten-Free, Dairy-Free), Easy Kumquat Marmalade Recipe (Gluten-Free, Vegan, Pectin-Free). You can make so many peanut butter cups for the Halloween and Christmas holidays and gift it to others.
You can also line a 12-cup.
I use the microwave for this and set the chocolate in for 30 seconds at a time, stirring after each 30 second. Log in, I Love My Instant Pot Anti-Inflammatory Recipes, Healthy 4-Ingredient Chocolate Peanut Butter Cups, The 3 Essential Nontoxic Cookware Pieces for A Safe and Healthy Kitchen, Gift Ideas for Moms (That Shell Actually Love!)
You can serve it with a scoop of vanilla ice cream, fresh whipped cream, or even chocolate syrup! Woo! Why its taken me this long to try making my own peanut butter cups?
Thank you!
They are perfect cups of love, who wouldnt want that? These four ingredients will create the perfect PB cups that are not just clean eat but also gluten free and vegan/vegetarian friendly! Peanut Butter Alternatives: If you are allergic to peanut butter, or simply prefer to use a nut butter, feel free to use almond butter, cashew butter or even sunflower seed butters in equal quantities. Hi, Gina.
These 4-ingredient peanut butter cups come together so easily, make the perfect sweet treat, and the peanut butter-chocolate combination makes any day feel decadent. Subscribe to our list and get your free printable PDF of the 3 Day Clean Eating Meal Plan and Shopping List!
Reeses peanut butter cups have been my favorite candy for as long as I can remember.
Using just 4 ingredients and about 30 minutes to fully set (making them an ideal recipe to make with your little ones!) Thanks so much for trying this recipe out. 
Microwave for about 15 20 seconds or until mixture is slightly melted and pourable. Seriously, doesnt that look absolutely awesome!? Stay a while, and let's be friends! These 4-ingredient homemade peanut butter cups come together so easily, make the perfect sweet treat, and the peanut butter-chocolate combination makes any day feel decadent. Or you can use your finger.
Pour a teaspoon of chocolate into the mini muffin liners and gently tap the tray against your work surface to allow the chocolate to evenly spread and settle. Remember to take them out 5 to 10 minutes before serving or eating as they will be quite hard at first. 
Gluten-free and vegan too, so everyone can indulge! Sign up for my Email List to get fresh recipes in your inbox each week! IF YOU MAKE A RECIPE, TAG ME ON INSTAGRAMTO BE FEATURED ON MY IG STORY, 2021 Bobby Boyd Living.
While the chocolate base is setting, divide and roll your peanut butter mixture into 12 even balls (measuring 1/2 tsp each). Once the chocolate bases have hardened in the liners, add a rolled out peanut butter ball onto each one and press down slightly to make a disc, (being sure to not let the peanut butter touch the sides of the paper liner).
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Place in the freezer for five minutes. Your peanut butter cups would come out looking hella delicious.
The consistency reminds me of Justins, but better and w/o additives. So with the coconut oil, refined?
Im Felicia: a girl from Singapore who moved to Buenos Aires, Argentina for love. It should be hard to keep people, especially kids out of the kitchen, if thats the case, you can bond with your kids over this tasty project; let them learn how to make it, but be sure to hide all the ingredients after your cooking class. If you're new to making candy, you might not know what tempering means. If you try this recipe, Id love for you to leave a star rating below, and/or a review in the comment section further down the page. You can use either. Keep The PB Cups Chilled: Since these chocolate PB cups are made with coconut oil, they must be kept in the refrigerator or the freezer, or they will melt easily. Make sure to tag your recreations: #eatingbirdfood.
I dont know about you, but pairing peanut butter and chocolate together always seems to be the solution to so many things. When the chocolate layer is almost done, combine the peanut butter and coconut oil in a small microwave-safe bowl.
Spoon about 2 teaspoons of chocolate mixture over the peanut butter filling.
I did not put the coconut oil in Oats/ peanut butter because I did not have enough . This post may contain affiliate links. ), Best Memorial Day Recipes (Easy Menu Ideas), Homemade Hot Chocolate Mix Recipe (Dairy Free and Sugar Free!). Pour the peanut butter mixture on top of the chocolate shell you just created. 
If you cant find the exact brands I used, you can just get close substitutes.
Hi mummy!
Perfect for celebrating during Halloween, the holidays, or anytime that you need to satisfy your sweet tooth!
Hey there, Im Brittany, the creator of Eating Bird Food, holistic nutritionist, health coach and personal trainer. The tart pan is essential.
The sugar needs to be fine for this step to avoid the peanut butter filling from being too gritty and to help the paste come together, so dont skip the step of pulverizing your sugar! you will be thrilled and astonished at just how easy these decadent treats are! Im Felicia, a Singaporean girl who moved to Buenos Aires for love. Place tin back in the freezer for about 30 minutes to an hour to set completely.
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Because these peanut butter cups are made with coconut oil, they must be stored in the fridge or freezer and kept cold or they will melt. Now, you might be wondering why we need the coconut oil in the first place, the reason is to keep the chocolate from being hard and brittle once we put it to set in the freezer. Did you make a recipe?
Then cover the peanut batter lump with some more chocolate. 
Just make sure you use a deep bowl so the cocoa powder doesnt go everywhere and you whisk it very well.
Tap your tray gently against the work surface to evenly spread and allow any air bubbles to be released from the chocolate before setting the muffin tin into the refrigerator to chill for 5 minutes. Melt chocolate chips and coconut oil for 1 minute in the microwave, stir and continue heating on 30 second intervals, until chocolate chips have melted and chocolate is smooth. The only difference from this to the mini muffins mold was that due to the depth of the mold, I used a spoon to fill the bottom and to also bring the chocolate up the sides of the mold to create a shell of sorts. Once this is done, transfer it into a big mixing bowl. If you are keeping them in the freezer, simply take them out 5 to 10 minutes before eating/serving as they may be quite hard at first. Using your remaining chocolate, pour another teaspoon of chocolate over the flattened peanut butter, being sure to allow the chocolate to fill the edges around the peanut butter discs. You can stash them up in your fridge for as long as a month or in the freezer for up to 2 months, but I doubt theyd stay that long in the refrigerator, not with the way they look at you every time you open the fridge door.
You can also use your hands to check on your batter.
Line a muffin tin with paper or silicone liners. Try out almond butter or sunflower butter. Growing up, I watched my grandma whip up new dishes and prepare meals for birthday parties. Line a mini-muffin tin with 12 liners and pour a teaspoon of melted chocolate into the base of each liner. 
Ive made them in my college dorm room twice and theyve turned out great both times.
You should be able to get double the amount of the standard size (i.e.
I fully agree with you that this is a super easy to make recipe and is so satisfying a treat to enjoy! Again, you can lift and drop the cookie sheet to help the chocolate lay flat. Comment * document.getElementById("comment").setAttribute( "id", "a0589cd1d6381dfb01b3afda8788c556" );document.getElementById("g228a9de43").setAttribute( "id", "comment" ); Save my name, email, and website in this browser for the next time I comment.
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So, with both the peanut butter and the chocolate components done, we can assemble our peanut butter cups in a few easy steps!
If you are one of those people, you can skip right past this recipe! 
Simply place the PB cups in a freezer-safe container and freeze for up to 2 months.
Take the pie out of the freezer and top it with the remaining melted chocolate. So here is a 4-Ingredient homemade peanut butter cups recipe, Jump to Recipe. So simple and so delicious and they not only look like but also taste like the real thing! You can lift and drop the cookie sheet on the counter to help the chocolate lay flat. These need to be stored in the fridge or the freezer. Hey you! All Rights Reserved. Mum. 2022 Eating bird foodsite by KC + MTTAN ELITE CAFEMEDIA FOOD PUBLISHER. Store in an airtight container in the freezer for up to 3 days. Im so glad to hear that, Jay! So, Jason challenged me to recreate Reeses peanut butter cups, and I was pleased to accept the challenge because I love their peanut butter cups. 
Ghirardelli actually makes some awesome chocolate that doesn't require tempering, and you can microwave it!
Allow pie to thaw completely before slicing and serving. Finally, add an additional teaspoon of chocolate on top of the peanut butter. Next, use a teaspoon or a 3/4 teaspoon to drop 3/4 teaspoon peanut butter on top of the chocolate.
In a small blender, blend together the cocoa powder, coconut oil, and maple syrup until it is creamy.
For step 8 you can remove them from the muffin tin and store them in an air tight container. Oops! Storage/Freezing: If not eating immediately after making these, store them in an airtight container in the refrigerator for up to 10 days, or freeze in freezer-safe containers for up to 2 months. They should last at least 5-7 days.
Heat the mixture for 20 seconds in the microwave and mix well before adding powdered sugar and mixing until sugar is completely dissolved and you get a pourable mixture.
Remove cups from the freezer and pour peanut butter mixture evenly over each cup. I always appreciate your feedback.
Chocolate Frosted Baked Donuts (Entenmanns Copycat), https://www.eatingbirdfood.com/web-stories/peanut-butter-cups/, For cups that are lower in sugar (and calories), use.
Do you notice that the chocolate has an almost dome like shape to them?
Using a teaspoon, drop 1 teaspoon of the chocolate mixture into the cups. This recipe proves that you can make homemade candy on a budget; all the ingredients used in this recipe are super affordable. Im not sure.
The next step is to melt the chocolate and coconut oil together.
Ive always loved to cook and bake. Goodie Girl Cinnamon Cookies (or any crumbly, snickerdoodle or ginger cookie). I appreciate your comment and review!
Once the chocolate base has set, pour 2-3 teaspoons of peanut butter mixture over each chocolate base.
The recipe should make about 10-12 pb cups depending on how thick you make your layers.
Yay! This tart pan with the removable bottom is essential. Itll be hard to resist. 10-Minute Creamy Peanut Butter (Gluten-Free, Vegan), Flourless Peanut Butter Cookies (Gluten-Free, Dairy-Free), Peanut Sesame Zucchini Noodles (Gluten-Free, Vegan), Rainbow Vegetable Rolls & Spicy Peanut Sauce (Gluten-Free, Vegan), Gluten-Free Lemon Meringue Pie (Dairy-Free), Rainbow Vegetable Rolls & Spicy Peanut Sauce, Easy Buckwheat Cookies (Gluten-Free, Dairy-Free), Easy Homemade Chocolate (Gluten-free, Vegan), Easy Honey Oat Bread (Gluten-Free, Dairy-Free Option), Soft, Fluffy Buckwheat Bread (Gluten-Free, Dairy-Free), Easy Gluten-Free Naan Recipe (No-Yeast, No-Yogurt, Dairy-Free), Easy Air Fryer Tofu Nuggets (Gluten-Free, Vegan), Crispy Air Fryer Bacon (Gluten-Free, Dairy-Free), Air Fryer Corn on the Cob (Gluten-Free, Vegan), Crispy Air Fryer Zucchini Fries (Gluten-Free, Dairy-Free), Soft, Fluffy Gluten-Free Hamburger Buns (Dairy-Free), Easy Gluten-Free Zucchini Bread (Dairy-Free), Easy Tiger Nut Flour Bread (Gluten-Free, Dairy-Free).
Hi there! And because I needed to know what the inside looked like I just had to cut into it! Enjoy! Refined coconut oil has a milder scent and flavor if you prefer!
Trust me. Hi, Colleen. Pour the remaining melted chocolate over each of the peanut butter discs, being sure to fill the sides and top.
Make your own peanut butter cups using just 5 simple ingredients dark chocolate chips, peanut butter, coconut oil, honey and sea salt.
Start by lining a muffin tin with 10-12 paper or silicone liners. Pour remaining chocolate over each cup, using just enough to completely cover the peanut butter layer.
At any time you may withdraw consent. Note: If you use a full-sized muffin tin, you will use more of the chocolate mixture and peanut butter for each cup, and you will get about 4 cups.
If youve had a long day and need a bit of cheering up, the combination of both flavors almost always makes anything better -between the sweetness of chocolate and the natural saltiness of peanut butter- any day can definitely benefit from a bit of PB & choc magic.
I even got all four (4) on SALE, so dont sleep on this one. Pour 1 to 2 teaspoons of melted chocolate in each muffin liner to cover the bottom of each liner (you will use approximately half the amount of melted chocolate). Have a great day with love and blessings from home in SG
Just keep in mind these peanut butter cups are made with coconut oil and they must be stored in the fridge or freezer or they will melt.
. Chocolate Chips: I used semi-sweet vegan chocolate chips, but if you arent lactose-intolerant, feel free to use normal chocolate chips instead. Once your chocolate base has set, remove them from the refrigerator and.
Whether its for my meal plans, my favorite recipes or just because you want to feel good, Im so happy youre here. 
Combine the chocolate chips and melted coconut oil in a microwave-safe bowl and heat for 30-second intervals, mixing to combine after each interval, until the chocolate is smooth and glossy. A couple of things about me: I love food, writing and food photography.
Even better is that youre not limited to using mini muffin molds, you can use any mold of your choosing!
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For vegan peanut butter cups, just be sure to use dairy-free chocolate chips (like Enjoy Life) and use maple syrup or agave instead of honey. 
Justins Dark Chocolate Peanut Butter Cups Vegan, 4 Ingredient Healthy Peanut Butter Cookies (Gluten Free), Gluten Free Vegan Dark Chocolate Muffins Recipe (Dairy Free), 4 Ingredient Easy Vegan Chocolate Peanut Butter Bars, Homemade Dark Chocolate Sea Salt KIND Nut Bars, 4 Ingredient Healthy No Bake Peanut Butter Cup Oat Bars, Set a 12-cup silicone pan on top of a baking sheet. Big ups to the genius(es) who discovered that chocolate and peanut butter are such an amazing combination; If you can manage to make this snack at home, youd find yourself going at it every single week just so you dont run out of butter cups.
Once set and released from the mold, this is what it looks like The idea is to use the heat to melt the chocolate, just like a double boiler. At this point you can also sprinkle flaked sea salt on top of the chocolate if you want!
Place tray into the freezer for about 5-10 minutes for the chocolate to set. In another bowl, add peanut butter, honey, coconut oil and sea salt (if using).
You can also follow me on Pinterest, Facebook or Instagram! Once youve done that, set your tray into the refrigerator once more for 20 minutes or until it is fully set! Use as much as you want! or unrefined? Thats great, Beth! Powdered Sugar: I used normal powdered sugar, but if you are diabetic or insulin-resistant, I recommend that you use Lakanto Powdered Sweetener (a 1:1 powdered sugar substitute that has zero glycemic index).
Turns out its the easiest thing ever and only requires just five simple ingredients: chocolate chips, coconut oil, peanut butter, honey and sea salt. 2021 Bobby Boyd Living, All Rights Reserved |, 2021 Bobby Boyd Living, All Rights Reserved| DRE# 1718650 |, 3 cups of Nestle Tollhouse Chocolate Chips. 
Set up the cupcake liners on a tray or plate. 
Get your 4 ingredients: Crackers, peanut butter, chocolate chips, and powdered sugar ready, lets whip up these peanut butter cups. Perfect for celebrating during Halloween, the holidays or anytime that you need to satisfy your sweet tooth! Place back in the freezer to set for about 5 minutes.
Let sit in the freezer until time to serve.
Once again, lightly tap the muffin tray against the work surface to create a flat and even top and to allow any bubbles in the chocolate to rise to the surface.
Measure the powdered sugar and peanut butter into the mixing bowl, then proceed to mix with a spoon until you achieve a smooth consistency. 
Tip: If your liners dont sit fully inside the molds of the tin you can place a clean cutting board or sheet tray over it to help press them into place when you set them in the refrigerator. I love every bite of it as it melts in my mouth super yummy!!! If the chocolate mixture from before has solidified, simply heat it up in the microwave for 30-seconds intervals until smooth and glossy again.
Your email address will not be published. And thats it! Eating healthy doesnt have to be boring! Pour over chocolate and place back in the freezer to set. I appreciate it so much! Only in the chocolate it was still delish !!!
Pour 1 2 teaspoons of melted chocolate over the peanut butter layer in each muffin liner and freeze completely for at least 1 hour before eating. Make sure that the peanut butter does not touch the sides of the paper liner and there there is a bit of a gap between the liner and peanut butter.
I love to see what you cook! These peanut butter cups are super easy to whip up, and they smell heavenly too.
Spoon the remaining chocolate over each cup, making sure the peanut butter layer is completely covered.
Place a peanut butter ball in the middle of each chocolate base.
If you want to know why we use cookies or how you can withdraw consent please visit the cookies section in our privacy policy. My mouth is watering just typing out this recipe. Please leave a comment and star rating on this post and share on social media using the hashtag, Do-Si-Dos (Peanut Butter Sandwich Cookies).
Alternatively, if you are not lactose-intolerant, feel free to swap out the coconut oil for equal amounts of butter or ghee. Stir peanut butter, crumbled cookies, and melted butter together. Here, Eating Bird Food simply means eating a wholesome diet focused on real food without labels.
While I still enjoy them once in a long while, I am also way more conscious and aware that store-bought candy often comes with artificial colorings, additives and preservatives (all of whose names I often cannot pronounce), I figured Id make my own version that is both gluten-free and vegan so my husband Juan (who is Celiac and lactose-intolerant) can enjoy them too. 
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Tag @felicialimhz on Instagram.
Place these peanut butter lumps right in the middle of the chocolate-filled cups. 
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One tip: Be sure to keep your peanut butter cups in the fridge or freezer for storing. Sure! You want the chocolate to have a little give and softness to it when you bite into it and the coconut oil ensures that this happens!
Your email address will not be published. I've been migraine free ever since. 
I used milk chocolate, but dark chocolate or white chocolate would be delicious! I earn from qualifying purchases.
Isaac loves them too so I decided to take a stab at making homemade peanut butter cups that are a tad healthier. Gently tap the tray against your work surface so that the chocolate can evenly spread and create a smooth and flat surface.
That makes it easier to slice through the chocolate. Cover the bottom of each liner with melted chocolate.
Place in the freezer for five more minutes.
To make them well need some natural peanut butter, some finely blended raw cane sugar (aka clean eat icing powder/confectioners sugar), some dark chocolate (you can use any percentage of cocoa you prefer, Im using 85% for this recipe) and some coconut oil. Lastly, take the tray/plate holding all 6 cups and place it in the refrigerator for a couple of hours.
Gluten-free and vegan too, so everyone can indulge! Using your fingers, gently press each ball down into a flat disc. Thank you for your support.
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