Thanks for all the recipes, will be trying them out soon. That way your peanut butter cups won't stick to the pan. Learn how your comment data is processed. Its seriously the bomb dot com the packaged stuff just doesnt even compare. It has the same type of healthy fat that will help solidify the peanut butter middles! Top with 2-3 teaspoon of melted chocolate. Using a small cookie scoop, place tablespoon melted chocolate in each liner. From the picture it seems like the same texture of a reeces peanut butter cups, excited to try!!! Line a 6-cup muffin tin with silicone liners or paper liners. Simply add the chocolate and coconut oil to a bowl and microwave it for 30 seconds at a time, stirring in between, until fully melted. A former fast food junkie turned certified nutritionist consultant, trying to make healthy living as easy as possible. Once candies are firm, remove them from the fridge and quickly pop them out of the mold by loosening the sides gently, and. Grab the mini peanut butter cup mold that I use here. Please read my. Place the peanut butter patty on top of the chocolate base. Note: As always, feel free to use any other nut butter instead of peanut butter, if you prefer. Home Real Food Desserts Homemade Peanut Butter Cups. That is not a worry in my house. Thanks for a easy and healthier version of almost everyones favorite candy. These used to be my FAVORITE as a kid! These looks awesome though! Or store the PB Cups in an airtight freezer-safe container in the freezer for up to 1 month. You can't taste the coconut, and a good substitute would be vegetable oil. Ive been following weight watchers for a year, but Im tired of being counting calories, I stressed out too (as you said in an article). I hope this helps! Hope it turns out ok! I ended up having to melt more chips. document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); Notify me of follow-up comments via e-mail. Use a spoon to spread evenly. Combine the peanut butter, coconut oil and salt, and stir until smooth and creamy. Remove the muffin tin from the refrigerator or freezer. Made these twice now. Hi Is one cup 247 calories? Enjoy! . (If microwaved your chocolate to melt,you may need to reheat before topping off your peanut butter cups.). Your email address will not be published. But you have just saved my life THANK YOU! . Add 2-3 teaspoon of melted chocolate to each muffin tin cup. You can use mini muffin cups or standard muffin cups, and then simply line the muffins cups with either paper or silicone liners. Place the peanut butter cups back into the refrigerator for 10-15 minutes to harden. I was wondering, since you use dark chocolate, if there was a way to make the chocolate component of this recipe taste more like a milk chocolate? Let me share with you tips and tricks to help you make healthy eating a reality for your family in the chaos of life and on the constraints of a budget. DISCLAIMER: THE SITE DOES NOT PROVIDE MEDICAL ADVICE AND IS FOR INFORMATION PURPOSES ONLY. Line a muffin tin with paper cupcake liners. Any nut or seed flour can be used instead! These were amazing. The receipe says they will only last for one month in the freezer. We used Ghiradelli dark baking chips. Plus, you have the added benefit of knowing exactly what you're eating. Thank you so much for this recipe! Flatten each ball into a disc as you gently add one to each cup. For best texture, I recommend storing in the fridge or freezer until ready to serve. Required fields are marked *. I used a Coco Polo 70% cocoa bar and it worked well. (Like my husband!). Have a recipe of your own to share?Submit your recipe here. Line a muffin tin with 12 silicon muffin liners. In a bowl or measuring cup, add the dark chocolate and cup (50 g) coconut oil. Great question, Shivangi. Use dairy-free chocolate chips, such as the brand Enjoy Life, for the chocolate. Ingredients:Milk chocolate (sugar, cocoa butter, chocolate, nonfat milk, milk fat, lactose, lecithin (soy), PGPR, Emulsifier), peanuts, sugar, dextrose, partially defatted peanuts, hydrogenated vegetable oil (palm kernel oil, soybean oil); contains 2% or less of: corn syrup, salt, palm kernel oil, artificial color (yellow 5 lake, yellow 6 lake, red 40 lake, blue 1 lake), confectioner's glaze, lecithin (soy), modified cornstarch, TBHQ and citric acid, to maintain freshness, carnauba wax, vanillin, artificial color. Hello Your email address will not be published. They are a gorgeous treat without much guilt! Begin typing to search, use arrow keys to navigate, press Enter to select and submit search query. I prefer to use my oven to do this, placing the chocolate chips in an oven safe bowl, and heating them for 5 minutes in the oven at 400F. Im soooo making these! Then, mix cup of nut butter with 1 tablespoon of maple syrup in a bowl. Stir the melted chocolate chips until smooth, then use a spoon to drop a small amount of melted chocolate into the bottom of 6 mini paper cups. Your site will always be my favorite go-to for the best and easiest recipes. I have always been obsessed with Reese's Cups. Nutrition values are an estimate only and will vary depending amount and type of chocolate and nut butter used. This post was originally published in March of 2017 but was republished with new photos, step by step instructions, and tips in November of 2020. Tap the muffin tin so the chocolate settles. Hi, wondering why do we need to add oil to the chocolate ? Combining salty and sweet is always a winning combination, so dark chocolate cups with nut butter within makes for a great treat. Reader Feedback: Have you ever tried making your own peanut butter cups? My daughter has been begging me to buy Reeses cups lately and I REFUSE so this made her VERY happy! Of course! Yes, the serving is per cup. Thank you for a special,tasty treat! My. Bring the water to a simmer over medium-low heat. For the bottom layer of chocolate, we rolled around the chocolate in the paper cup the get the chocolate to spread up the sides in a nice even line, avoiding the spindly stick chocolate breaking off. You can melt your chocolate in the microwave or by using the slow cooker. Delicious. document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); This food blog is the place where I combine my three food passions to create delicious and exciting recipes to share with you! This recipe makes about 12 mini cups or 6 large cups. Measure out to 1 tablespoon of the peanut butter mixture and using your hands, roll into a disk that is slightly smaller than the base of the muffin tin. Do you plan on making any Halloween candy this year? Yes! By omitting, the peanut butter flavor really shines through and makes the peanut butter cup a bit healthier. Made these the other day for Halloween treats, and WOW! Before enjoying a peanut butter cup from the freezer, allow it to come to sit at room temperature for 5-10 minutes for the ultimate taste and texture. It has the same type of healthy fat that will help solidify the peanut butter middles! Please note, this raw chocolate will melt quickly at room temperature, so its not ideal for serving at parties. I am a Spanish girl very interested in detox diet. Once the chocolate has hardened, remove the muffin liner from the muffin tin and remove the peanut butter cup from the liner. I have had no issue with the chocolate blooming using this method Susan. I generally make these 2-3 times a year - each one is a time when other people are traditionally buying Reese's Peanut Butter Cups. Refrigerate for 5-10 minutes, or until firm. Originally, I just dropped a dollop of natural almond butter in the middle, assuming it would freeze into a firm, solid mass, like the middles of the store-bought candies. Be sure to allow peanut butter cups to thaw for 10 mins before biting into them. Last year, I made raw almond butter cups, but those dont always cut it for a true peanut butter lover. This site uses Akismet to reduce spam. You take the best picturesthese look DELICIOUS! I love how cute yours turned out! Be sure to serve chilled for best texture. Simply add more powdered sugar to the mixture, 1 tablespoon at a time, until the dough sticks together and easily form a disk. 2 teaspoons coconut oil* makes 6-8 pieces, 2 tablespoons natural peanut butter First of all, your blog is great. You can use milk chocolate, dark chocolate, dairy-free chocolate. Thank you! Pour a small amount of melted chocolate into the bottom of each liner. You can also do this using a mircowave*. Thank you again for all these terrific recipes! No spam (we hate it too) only quality content right to your inbox. You can store them in the fridge, the freezer, or at room temperature! Once the bottom layer of the peanut butter cup has hardened, remove from fridge/freezer. Ive also learned a few things since making my own almond butter cups over the last couple of years. Filed Under: All Posts, Featured Recipes, From Scratch, Seasonal Tagged With: Candy, Chocolate, Cooking, dairy free, Dessert, Easter, From scratch, Gluten Free, Halloween, Homestead Pantry, Make Ahead, Quick and Easy, Snack. Despite the questionable ingredients, I will more than likely succumb to eating it--and not have any regrets! No matter why you choose to make them or how you choose to store them, these homemade peanut butter cups are SO much better than store bought! These did not turn out for me at all! *To melt the chocolate in a microwave, simply add the chocolate and coconut oil to a bowl and microwave it for 30 seconds at a time, stirring in between, until fully melted. I love drizzly homemade peanut butter! chocolate, dairy free, dessert, peanut butter, vegan. Love that they are only 4 ingredients that we already have in our pantry, which makes them super easy to make! I think they were the 365 brand from Whole Foods theyre 70% dark chocolate chunks.. Place the chocolate-filled shells in the freezer to set, about 10 minutes. I find the addition of butter is not necessary. Place muffin tin in fridge or freezer for 5 minutes for chocolate to harden. I would just make those again but put them in muffin cups like these instead. Some say the true Reeses taste is made by adding nutritional yeast. Now I can add this peanut butter cups recipe to my other copycat recipes: If you want to make almond butter cups or sunflower seed butter instead, you can substitute either at a 1:1 ratio for the peanut butter. Your email address will not be published. I have used both unsalted creamy and unsalted crunchy peanut butter to make this recipe, depending on what I have in the pantry. Perfect! video on YouTube for Homemade Peanut Butter Cups, Chocolate Peanut Butter Rice Krispie Treats, Peanut Butter Chocolate Chip Banana Muffins, Instant Pot Chicken Breast (Fresh or Frozen), How to Use Your Instant Pot as a Slow Cooker. Place mold back in the refrigerator for 5-10 minutes, or until firm. thank you, This post may contain affiliate links. I recommend using this recipe for the chocolate, and following the same directions listed here for creating the chocolate shell. Yay! I can never resist any combination of peanut butter and chocolate, but my all-time favorite treat is a peanut butter cup. *If you don't care for the mellow coconut flavor, substitute grass-fed butter instead. They are so much better for me! I love hearing from you! Your email address will not be published. To use a double-boiler, fill a medium pot just under halfway full with water. Your email address will not be published. Line a muffin tin with muffin tin liners. This site uses Akismet to reduce spam. These additions will make the chocolate shell a little more temperature-sensitive, though! Tap the muffin tin so the chocolate settles. Pour chocolate over the top just enough to cover the nut butter. If you would like me to talk you through the steps in detail, be sure to check out my video on YouTube for Homemade Peanut Butter Cups. Have a recipe of your own to share?Submit your recipe. Regardless of the process you choose, if needed chop your chocolate into small morsels--about the size of chocolate chips. I just made these, I think the chocolate needs butter melted with it. I recommend using this recipe for the chocolate, and following the same directions listed here for creating the chocolate shell. Place the tray in the freezer for 5 minutes to let the chocolate firm up. I ended up just swirling it all together inside the cup. Hi! Who wants the store bought kind when you can have these?!? however, I think your healthier peanut butter eggs were more like reeces pieces. Truth be told, I have ZERO willpower if you place a Reese's Cup in front of me. Now, the peanut butter in the freezer is ready to come out. 1/2 cup dark chocolate chips (for a raw chocolate shell, use this recipe instead). Spoon 1-2 teaspoons of the remaining melted chocolate over the peanut butter layer, using a spoon to spread evenly and drip down the sides of the peanut butter mixture. They are amazing, and easy, and a boon to my life! So glad I did! Be cautious not to get any water into the jar of chocolate. I will definitely be making these!!! They are better than the ones you can buy!! pinch of fine sea salt Hi Megan, I was inspired by your deliciously looking recipes and have decided to make the Peanut Butter Cups for a start. Find out how easy Homemade Marshmallows can [], Your email address will not be published. Place into the freezer for one hour to firm up. Store at room temperature or in the refrigerator for 1-2 weeksif they last that long. Store the peanut butter cups in the refrigerator for 4-5 days in an airtight container. Keeping your hands wet (so it doesn't stick as much) roll the nut butter filling into 12 2-3 teaspoon balls. Place the chocolate into a heat-safe bowl if melting in the microwave or into a heat-safe glass jar if melting in the slow cooker. Join the HNL community and get the 5 Secrets to a Healthy Vegetarian Diet. Thanks is much. I dont have any paper cups or anything like that so I melted the chocolate chunks in the oven like you said (while veggie pot pies were in there) then poured the melted chocolate into silicone candy bar molds (filling 2 of 3 cavities). These are genius and so satisfying! These look great! I love all the recipes, especially the ones that use chocolate. The resulting peanut butter cups are not only lower in sugar and free of highly-processed ingredients, they also taste better than the originals, if I do say so myself!