Who knew that making your own homemade peanut butter cups could be so easy?!
Well, I did! I’ve made a few different versions in the past, but none of them were the classic peanut butter and chocolate. Being as I’m still sticking with that whole ‘keep it simple stupid’ mantra right now, I thought it was high time to make my own traditional peanut butter cups.
So what makes these special? Well, they’re made with just 3 ingredients. Yep! JUST three ingredients. All of which I have on hand at all times in my pantry, and you probably do too.
I think the best part about these peanut butter cups (besides them being crazy easy to make) is that they are versatile. Don’t like peanut butter? Use any kind of nut butter (or cookie butter) to make these bad boys. Don’t like dark chocolate? Try semi- sweet or milk chocolate!
The sky is the limit here. So feel free to experiment.
For me today, I went with a dark chocolate and a vanilla peanut butter. The vanilla peanut butter gave an added (and needed) sweetness to the dark chocolate that I chose to use.
I prefer to keep these stored in the fridge so that they’re nice and cold when I decide that I want a sweet treat. But, they can also be left stored in a cool dry place - such as stashed and hidden away in the back of the pantry where no one else can find them and you don’t have to share. Wink, wink.
TheSkinnyFork.com Homemade chocolate peanut butter cups that take just a few minutes of hands on time and only 3 ingredients to make! Prep Time: 10 Minutes • Cook Time: 5 Minutes
Servings: 12 • Serving Size: 1 Peanut Butter Cup • Calories: 179 • Fat: 14 g • Saturated Fat: 7 g • Carb: 12 g • Fiber: 3 g • Protein: 3 g • Sugar: 6 g • Sodium: 6 mg
• 10 Oz. Chocolate (I used dark chocolate chips.)
• 2 Tsp. Coconut Oil
• 4 Tbsp. Peanut Butter
Directions:
Arrange paper cups into the base of a mini cupcake pan.
Place the 10 Oz. chocolate and 2 Tsp. coconut oil into a medium pan over a double boiler and heat until melted.
Place about 1/2 Tbsp. of the chocolate into the bottom of each paper cup among the cupcake pan.
Place 1 Tsp. peanut butter over the chocolate in each paper.
Finally, top the peanut butter with about 1 Tbsp. of the chocolate to cover the peanut butter completely.
Transfer to the fridge to chill until set (at least 30 minutes.)
Once the chocolate is set solid, remove and enjoy as you would like!
Step-by-Step Photos:
Nutritional Claims: Low Sodium • Kidney Friendly • Vegetarian • Pescatarian • Gluten Free • Wheat Free • Egg Free • Tree Nut Free • Soy Free • Fish Free • Shellfish Free • Pork Free • Red Meat Free • Crustacean Free • Celery Free • Mustard Free • Sesame Free • Lupine Free • Mollusk Free • Alcohol Free • Sulphite Free • Kosher
