Choco Peanut Butter Cups
Indulge in the irresistible blend of creamy peanut butter and rich chocolate with these homemade Choco Peanut Butter Cups, a crowd-pleasing treat that's perfect for any occasion. Made with just six pantry-friendly ingredients like semisweet chocolate chips, smooth peanut butter, and a hint of vanilla, these no-bake delights come together in under 20 minutes of prep time. Each layer is meticulously crafted, starting with a velvety chocolate base, followed by a perfectly sweetened peanut butter filling, before being topped with another luscious layer of chocolate. Easy to make and freezer-friendly, these treats are naturally gluten-free and perfect for satisfying sweet tooth cravings. Whether you're looking for a quick dessert, a holiday gift idea, or a snack to keep on hand, these rich and creamy cups are guaranteed to delight both kids and adults alike. Keep them refrigerated to enjoy their melt-in-your-mouth texture anytime!
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Recipe Information
Ingredients
- 1 cup Semisweet chocolate chips
- 1 cup Peanut butter
- 0.25 cup Powdered sugar
- 2 tablespoons Coconut oil
- 0.5 teaspoon Vanilla extract
- 0.25 teaspoon Salt
Instructions
Prepare a 12-cup muffin tin by lining it with paper cupcake liners or silicone liners.
In a microwave-safe bowl, combine the chocolate chips and 1 tablespoon of coconut oil. Microwave in 15- to 20-second increments, stirring after each interval, until the mixture is fully melted and smooth.
Spoon about 1 to 2 teaspoons of the melted chocolate into the bottom of each muffin liner. Use the back of the spoon to spread it evenly. Place the muffin tin in the freezer for about 10 minutes to allow the chocolate layer to set.
In another bowl, mix together the peanut butter, powdered sugar, vanilla extract, salt, and the remaining 1 tablespoon of coconut oil until well combined and smooth.
Remove the muffin tin from the freezer and spoon about 1 to 2 teaspoons of the peanut butter mixture on top of the hardened chocolate layer. Smooth it into an even layer with the back of a spoon or your fingers.
Top the peanut butter layer with another 1 to 2 teaspoons of the melted chocolate, spreading it evenly to cover the peanut butter completely.
Place the muffin tin back in the freezer for at least 20 minutes to set the peanut butter cups fully.
Once set, remove the peanut butter cups from the liners and enjoy! Store any leftovers in an airtight container in the refrigerator for up to 1 week.
Nutrition Facts
Calories |
212 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.8 g | 20% | |
| Saturated Fat | 6.1 g | 31% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 133 mg | 6% | |
| Total Carbohydrate | 14.2 g | 5% | |
| Dietary Fiber | 2.2 g | 8% | |
| Total Sugars | 10.9 g | ||
| Protein | 5.3 g | 11% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 20 mg | 2% | |
| Iron | 0.9 mg | 5% | |
| Potassium | 161 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
