These peanut butter cups are just delicious. One of my favorite sweets and chocolates ever are Reese’s cups. As most of you know, this chocolate has basically two things: chocolate and peanut butter. Now, I am really not a fan of each of these ingredients separately, but together, they are just great!Jump ro recipe
The trick when it comes to these sweets or chocolates is that they have a savory touch, which is why we all can’t get enough of them. The best thing is they come in different sizes, so you can buy whichever you want.
Ad you might have guessed, we bring you here today the peanut butter cups recipe. They are called this way because they are made in a cupcake pan and have that “cup” shape. To make them you only need 5 ingredients you can get very easily. Also, they do not need baking, so they are really quick to make.
This peanut butter recipe can be made to be “healthy”, somewhat healthy, or not at all healthy depending on the inrgedients you use. You could, for example, use coconut oil and honey instead of butter and confectioners sugar. You can use a semisweet chocolate or milk chocolate. We actually like using semisweet or dark chocolate better since it goes great with the peanut butter.
When making these, you can use cupcakes liners (just as whith cupcakes) or you could make them without liners in the same cupcake pan. They do, however, look prettier using cupcake liners, and are easier to turn out too.
The peanut butter used in this recipe has to be a high quality one, since is the main flavor coming across as you eat them, which is why you should look for a 100% peanut peanut butter. We use one that only has crushed peanuts in it.
One great thing to do is to put some coarse salt on top of peanut butter cups. It will give them lots of flavor and texture.
If you like this recipe, you have to see our raw vegan chocolate cookie bars.
- 1 C (5.99 oz) (170 gr) semisweet chocolate chips
- 1 tbsp (0.52 oz) (15 gr) unsalted butter
- 1/2 C (4.23 oz) (120 gr) natural peanut butter
- 1/4 C (1.05 oz) (30 gr) confectioners sugar
- 2 tbsp (1.05 oz) (30 gr) unsalted butter
- 1/4 tsp (0.059 oz) (1.7 gr) salt
Put the cupcake liners in a cupcake pan. They will be about 12 cups depending on how thick you make the layers.
To melt the chocolate, put it along with the butter in a bowl and melt in the microwave for 30 seconds at a time, and take out after each 30 seconds to mix using a fork, until the chocolate is melted. This will keep it from burning.
Pour a melted chocolate layer (about 2 tsp – 0.35 oz – 10 gr) in each cupcake tin (the 12 of them). Put in the freezer to harden the chocolate for about 10 minutes.
In a bowl, put the peanut butter, confectioners sugar, butter and salt and melt in the microwave for about 15 to 30 secodns until you get a somewhat liquid mixture. Mix using a fork to combine the ingredients.
Take the cupcake pan out of the freezer and pour a layer of this peanut butter mixture in each cupcake tin (a thicker layer than the chocolate one).
Put the cupcake pan in the freezer again for 5 minutes for the peanut butter mixture to thicken.
Once this time has passed, the the cupcake pan out of the freezer again and add the remaining chocolate to each cup, making sure you cover all 12 ot hem. This is where you can add the corase salt on top if you want to.
Put it all in the freezer once more and let it in the for 30 to 60 minutes until the peanut butter cups are firm.
Once ready, tunr the cups out of the pan and store them in the fridge. They can last up to 5 to 7 days.