CHOCOLATE PEANUT BUTTER CUPS
These chocolate peanut butter cups are dangerously simple to make, with just a few ingredients that you probably have in the pantry right now. They come together faster than a trip to the convenience store. And they are completely customizable. Once you've gotten your fill of the standard peanut butter cup, try honey-sweetened cashew butter cups. Or cinnamon-spiked almond butter cups. Drizzle the finished cups with a bit of white or milk chocolate, some flaky sea salt or a sprinkle of finely chopped nuts for an upgraded presentation. Or sneak a tiny dollop of raspberry jam underneath the peanut butter layer for another delightfully classic pairing. The possibilities are endless.
Provided by Samantha Seneviratne
Categories candies, dessert
Time 50m
Yield 18 cups
Number Of Ingredients 5
Steps:
- Set 18 mini paper baking cups on a baking sheet. Melt 4 ounces of the chocolate either over a double boiler on the stove top or in short bursts in the microwave. Spoon 1 teaspoon of melted chocolate into each cup. Use an offset spatula or a small spoon to spread the chocolate slightly up the sides of each baking cup; make sure you have an even chocolate base at the bottom of each cup. Let cool at room temperature for about 15 to 20 minutes until mostly solid.
- Meanwhile, in a medium bowl, stir together peanut butter, confectioners' sugar, vanilla extract and salt. (Make sure the peanut butter is well-combined in the jar before you measure it.) Transfer the peanut butter mixture to a resealable plastic bag and seal it tightly.
- Cut one corner of the plastic bag and pipe 2 to 3 teaspoons of peanut butter mixture into the center of each cup. With a very lightly moistened finger, tamp down the peanut butter and make it flat and even, but leave a bit of space between the peanut butter and the edge of the paper cup (you should be able to see a ring of chocolate peeking from below the peanut butter).
- Melt the remaining 5 ounces of chocolate. Spoon 1 teaspoon of chocolate onto the top of each cup. Use an offset spatula or a small spoon to spread the chocolate evenly over the top and down the sides of the cup. Refrigerate until solid, about 30 minutes.
Nutrition Facts : @context http, Calories 257, UnsaturatedFat 11 grams, Carbohydrate 24 grams, Fat 18 grams, Fiber 3 grams, Protein 6 grams, SaturatedFat 7 grams, Sodium 100 milligrams, Sugar 19 grams, TransFat 0 grams
5-INGREDIENT CHOCOLATE PEANUT BUTTER CUPS
Make and share this 5-Ingredient Chocolate Peanut Butter Cups recipe from Food.com.
Provided by Charles D.
Categories Dessert
Time 20m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Line a muffin tin with muffin tin liners.
- In a bowl or measuring cup, add the dark chocolate and ¼ cup coconut oil.
- Microwave for 30-second intervals until melted, stirring each time.
- Stir in vanilla extract.
- Pour half of the chocolate mixture into the liners (just enough to cover the whole bottom). Save the other half for the top layer.
- Freeze for 15 minutes.
- In a bowl or measuring cup, add the peanut butter, honey, and 2 tablespoons coconut oil.
- Microwave 15 seconds or until slightly melted and pourable.
- Pour mixture evenly into the muffin tin.
- Freeze for 5 minutes.
- Pour remaining chocolate mixture on top of the peanut butter layer.
- Freeze until firm, about 1 hour.
- Store in the refrigerator until ready to serve.
Nutrition Facts : Calories 399, Fat 36, SaturatedFat 21.1, Sodium 9.6, Carbohydrate 22.5, Fiber 5, Sugar 13.9, Protein 8.3
CHOCOLATE PEANUT BUTTER CUPS
A simple but decadent confection that quells the urge to dip your chocolate bar in the peanut butter.
Provided by SHAUNNSMOM
Categories Desserts Chocolate Dessert Recipes Milk Chocolate
Time 2h
Yield 12
Number Of Ingredients 4
Steps:
- Trim 12 paper muffin cup liners to half of their height.
- Place 1/2 chocolate chips in a microwave safe container. Microwave for 2 minutes, stirring after each minute. Spoon melted chocolate into muffin cups, filling halfway. With a spoon, draw the chocolate up the sides of the cups until evenly coated. Cool in the refrigerator until firm.
- In a small bowl, mix together peanut butter, confectioners' sugar and salt. divide into the chocolate cups. Melt the remaining chocolate, and spoon over peanut butter. Spread chocolate to edges of cups.
Nutrition Facts : Calories 289.9 calories, Carbohydrate 25.5 g, Cholesterol 8.9 mg, Fat 19.8 g, Fiber 1.3 g, Protein 7.2 g, SaturatedFat 7.6 g, Sodium 191.9 mg, Sugar 21.4 g
CHOCOLATE PEANUT BUTTER CUPS
I developed this recipe by combining some dessert recipes in my collection. The smooth peanut butter flavor earns rave reviews.
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 3 dozen.
Number Of Ingredients 7
Steps:
- In a microwave, melt chocolate chips and shortening; stir until smooth. Place a scant teaspoonful inside each foil cup and rotate it gently in the palm of your hand to coat the sides and bottom. (Use a spoon to help coat the sides if necessary.) , Place cups in miniature muffin pans; chill until firm. Set remaining chocolate aside. In a medium bowl, combine the peanut butter, milk powder, corn syrup and vanilla until smooth. , Shape into 1-in. balls; press one ball into each chocolate cup. Top with remaining melted chocolate. Chill until set. Store in an airtight container in refrigerator.
Nutrition Facts : Calories 112 calories, Fat 7g fat (3g saturated fat), Cholesterol 0 cholesterol, Sodium 49mg sodium, Carbohydrate 12g carbohydrate (9g sugars, Fiber 1g fiber), Protein 3g protein.
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- In a medium-sized bowl combine the peanut butter, coconut oil, and honey; whisk well to combine. Season to taste, adding more honey and salt, if desired. Set aside.
- In a medium-sized microwave safe bowl combine the chopped chocolate and coconut oil. Melt, using the microwave set on low, in 20 second increments, stirring in between, until completely melted. Whisk smooth and set aside.
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