5-Ingredient Peanut Butter Cups

Name: 5-Ingredient Peanut Butter Cups
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 2 dozen peanut butter cups
Ingredients: 1 cup creamy peanut butter, preferably unsweetened; 2 teaspoons coconut oil, at room temperature (solid but soft enough to scoop); 3 tablespoons honey, more to taste (I love using raw honey, but any liquid variety will work); Pinch of sea salt, optional; 16 ounces high quality dark chocolate (you may use semi-sweet or milk chocolate if desired), roughly chopped; 2 and 1/2 teaspoons coconut oil; 1/2 teaspoon flaky sea salt, optional

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Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
Servings
2 dozen peanut butter cups
Course
Dessert
Cuisine
American

5-Ingredient Peanut Butter Cups

Iris Warren

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Homemade Peanut Butter Cups made with just 5 ingredients! This recipe is foolproof.

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Ingredients

Servings

For the peanut butter filling:

1 cup creamy peanut butter, preferably unsweetened
2 teaspoons coconut oil, at room temperature (solid but soft enough to scoop)
3 tablespoons honey, more to taste (I love using raw honey, but any liquid variety will work)
Pinch of sea salt, optional

For the chocolate coating:

16 ounces high quality dark chocolate (you may use semi-sweet or milk chocolate if desired), roughly chopped
2 and 1/2 teaspoons coconut oil
1/2 teaspoon flaky sea salt, optional

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Instructions

For the peanut butter filling:

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.

For the chocolate coating:

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.

Assembly:

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.

Notes

*Sea salt be omitted, if desired. *If you cannot find coconut oil, you may sub in canola oil for the chocolate shell and VERY soft, unsalted butter for the filling, using the same amounts called for in the recipe above. I do not recommend making any other substitutions. *There is no "wrong" when it comes to filling the cups, so feel free to make larger or smaller peanut butter cups, if desired.