5-Ingredient Peanut Butter Cups
User Reviews
4.4
5-Ingredient Peanut Butter Cups
Description
The 5-Ingredient Peanut Butter Cups start with a base of melted chocolate chips blended with melted coconut oil to create a smooth coating. A spoonful is placed into muffin liners and frozen briefly to set a firm bottom layer. The filling combines natural peanut butter with honey or maple syrup for sweetness, coconut oil for texture, and a pinch of sea salt if the peanut butter lacks saltiness. This mixture is warmed slightly to make it pourable before layering over the chocolate base. Another layer of melted chocolate finishes the cups, sealing in the peanut butter filling. After a final chilling period in the freezer, the cups harden to a firm finish with a glossy chocolate shell and a creamy, nutty center.
These peanut butter cups should be stored cold in the fridge or freezer to prevent melting due to the coconut oil content. They can be taken out a few minutes ahead of serving for easier eating. Using dairy-free or stevia-sweetened chocolate chips and substituting maple syrup for honey makes the recipe vegan and lowers sugar content. A sprinkle of flaked sea salt on top adds a pleasing contrast and enhances the peanut flavor.
Ingredients
Chocolate Layer
- 1 cup chocolate chips use dairy-free for vegan cups*
- 1 Tablespoon coconut oil melted
Peanut Butter Layer
- ½ cup peanut butter natural
- ¼ cup honey use maple syrup for vegan cups
- 2 Tablespoons coconut oil melted
- pinch of sea salt if peanut butter isn't salted
Instructions
- Line a muffin tin with paper or silicone liners. The recipe should make about 10-12 pb cups depending on how thick you make your layers.
- 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.
- Using a spoon pour enough chocolate (about 1-2 teaspoons) to cover the bottom of the liner into each liner. 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). Microwave for about 15 - 20 seconds or until mixture is slightly melted and pourable. Stir to combine.
- Remove cups from the freezer and pour peanut butter mixture evenly over each cup. Place back in the freezer to set for about 5 minutes.
- Pour remaining chocolate over each cup, using just enough to completely cover the peanut butter layer. At this point you can also sprinkle flaked sea salt on top of the chocolate if you want!
- Place tin back in the freezer for about 30 minutes to an hour to set completely. Remove from freezer and store in the refrigerator until ready to serve.
- Store leftovers in the fridge. They should last at least 5-7 days. For longer storage, store cups in the freezer for up to 2 months.
Notes
- Use dairy-free chocolate chips and maple syrup instead of honey to make the cups vegan.
- Store the peanut butter cups in the refrigerator or freezer to keep them firm, as coconut oil will soften at room temperature.
- Allow frozen cups to sit for 5-10 minutes before serving to soften slightly for easier eating.
- Consider using stevia-sweetened chocolate chips to reduce sugar content.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 208 kcal
% Daily Value*
| Serving | 1PB cup | |
| Calories | 208kcal | 10% |
| Carbohydrates | 20g | 7% |
| Protein | 4g | 8% |
| Fat | 15g | 23% |
| Saturated Fat | 8g | 40% |
| Sodium | 49mg | 2% |
| Fiber | 2g | 8% |
| Sugar | 17g | 34% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.4
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