However, if you prefer a chilled peanut butter cup, feel free to skip the thawing process altogether. Hi Kate, just wondering if I can omit the honey or does honey makes a difference to the texture? Set aside. }
Accessibility Policy ⋄ Comment Policy ⋄ Nutrition Disclaimer ⋄ Photo/Recipe Policy ⋄ Privacy Policy, Subscribe to our newsletter! Happy to hear you loved it, Teresa! I’ve made them a few times and find adding a table spoon or so of coconut oil to the chocolate helps make more thin smooth layers that are easier to bite through. They triple as a peanut butter fat bomb because they’re made with a peanut butter and coconut oil base, which make the healthy fats count super high. https://www.eatthis.com/peanut-butter-recipes-for-flat-abs/, https://www.healthline.com/nutrition/natural-sugar-substitutes#section3, Blueberries and Cream Cashew Butter Fat Bombs, Crunchy Peanut Butter and Jelly Fat Bombs.
Welp….these were amazing! Email me when Kate or another C+K reader replies directly to my comment. Thank you very much for your prompt reply! Hi! Learn how your comment data is processed. Microwave the chocolate for one minute, stir, and continue to cook in 30 second increments after the first round until it’s melted and smooth. Our best tips & recipes to perfectly sublime smoothies! I’ll try a thicker peanut butter next time. There's a problem loading this menu right now.
Place the cupcake tray into the refrigerator for 30 minutes or until set completely. All rights reserved. Drop about a teaspoon of chocolate into your candy liners. (You again?) These keto peanut butter cups can be stored in the fridge or freezer in an airtight container. I appreciate the kind words! Excellent. I love pb cups, but find the store bought ones to be almost painfully sweet and always wishing they were dark chocolate. In a microwave-safe container, melt the chocolate in the microwave in 30-second intervals until smooth and glossy. These are yummy! I made the Mini Peanut Butter Cups today, so good ! We ALL absolutely loved them! Store healthy peanut butter cups in the freezer to enjoy for later. Mint & Gum. Hi Kate, Creamy Home-made Mini Peanut Butter Cups are so quick and easy to make and that makes us happy as hell! (It's all free.). Let me know if it satisfies your peanut butter obsession! WHATTT these look amazing!! Just made these and absolutely loved them! Hey! These turned out delicious! I made these little treats last evening ….simply delicious! Yum! Will try with less maple syrup next time to reduce sugar intake (26 weeks preggo and trying to minimize blood sugar surges)! However, they list the nutritional information for your recipe as: 106 calories, 9.8g fat (4.9g saturated), 1mg sodium, 3.1g carbs, 1.2g fiber,0.9g sugar, 3g protein.
I was looking for a recipe to kill my chocolate cravings when this popped up on my email! Since these are a fan favorite and have been made time and time again, I thought I would give some tips on how to have the most success when making these homemade peanut butter cups. Unfortunately I live kind of far from a TJ’s, which is why I am SO glad you posted this recipe! Bring in the usual suspects. Is this recipe Vegan? I’ll definitely be trying this out soon! :-). Both are delicious! Thanks for the great review!
*Peanut butter notes: I’ve used a range of natural peanut butters here, and they all work well. Sorry! Since so many of you have flipped out with pure enjoyment over these so we thought we’d turn this easy, must-make recipe into a video! Make it nut free: Use sunflower seed butter instead of peanut butter. window.mc4wp = { Heat the mixture over medium-low heat, stirring occasionally, until the mixture is smooth and has no lumps. They are also perfect to serve on a tray or platter or in with a cookie or candy box that you might be making for a holiday or celebration.
These looks great! It’s the perfect snack to calm your cravings. Add a small dollop of the peanut butter mixture in the center (about ½ teaspoon), then top it with another teaspoon of the chocolate. My first time making them and they’re pretty much no fail. Well then, get on it! Thank you! Any thought/recommendations on some fall brunch ideas? If you have a question, please skim the comments section—you might find an immediate answer there.
SO GOOD! 1/3 cup stevia/erythritol blend, powdered. These homemade candies take about 15 minutes to put together.
These were amazing! The salt nicely balanced the flavour!
Alternatively, you can use silicone cupcake molds.
In a small bowl, mix together peanut butter, confectioners' sugar and salt. Fill each chocolate cup with a spoonful of the peanut butter mixture, and return to the freezer for another 15 minutes. It never really set or mixed to a smooth consistency with the maple syrup. Let me know what you think once you make them! They’re also easy to make, requiring just a few basic ingredients. This is why it is best to make them yourself to get your chocolate peanut butter fix. I probably use Trader Joe’s most often. They were a HUDGE hit. will they set in the fridge? They turned out so great! This recipe is REALLY speaking to my PB obsession!! It’s simply amazing! Your comments make my day. I’m a little hesitant to make these. In a small microwaveable bowl, melt half (6 oz) of the chocolate chips at 50% power for 1 minute. They’re a variation that I discovered when making Jessica’s chocolate peppermint cups earlier this year, which is kind of mean, now that I think about it. Thanks for your review, Clare! I was very pleased with the results. (source: https://www.healthline.com/nutrition/natural-sugar-substitutes#section3. Recipe yields 15 mini candies; multiply as necessary. Wow, I love Reese’s but these are soooo good!! I used almond butter with honey for those with peanut allergies. Thanks for sharing… Looks so yummy. if you’re nut allergic you can substitute Sunbutter or your seed butter of choice. }); You put peanut butter in the chocolate mix to me the two layers look the same is this correct ? She started this website in 2010 as a way to share her love for real food and wellness. Thank you . Sometimes the sweet tooth just hits! I don’t know if the chocolate will cure correctly, but you could try it. We couldn’t wait to bite into a luscious, thick layered chocolate cups loaded with creamy peanut butter filling.
So happy you made them Valentina! Evenly distribute a thin chocolate layer to the top of each peanut butter layer. I'm Kim and I’m so happy to welcome you to The Baking ChocolaTess. Alternatively, you can use silicone cupcake molds. Prime members enjoy FREE Delivery and exclusive access to music, movies, TV shows, original audio series, and Kindle books. Use a spoon to spread a layer of chocolate over each peanut butter cup, covering completely.
Hi Veronica – there are so many great pumpkin recipes on the blog you should check out! Also, I’ve had multiple people ask me for the chocolate chip cookie recipe I use, and I always send them yours!
Hello Kate Another great, family-loved, dinner! Can’t go wrong with chocolate and peanut butter. can you tell me- we have no room in our freezer! Thanks for the wonderful recipe Kate! window.mc4wp.listeners.push({ Yay! Fill each chocolate cup with a spoonful of the peanut butter mixture, and return to …
My version is for you if you’ve ever walked down the freezer aisle at Trader Joe’s and grabbed the mini dark chocolate peanut butter cups and the salted dark chocolate-covered almonds. Add the butter, powdered stevia/erythritol blend (you can powder it using a small blender or coffee grinder), peanut butter, and vanilla extract to a pan. Lee is the founder of Fit Foodie Finds and based in Minneapolis, MN. FYI: I wonder why my review is centering each line?! About ⋄ Contact ⋄ Cookbook ⋄ Recipes ⋄ Shop ⋄ Subscribe, Cookie and Kate receives commissions on purchases made through our links to retailers. dreams come true. So happy I found you. I don’t think there’s a better combo than chocolate and pb :). More about Cookie and Kate », Follow us! On another note, thanks for making your recipes so adaptable to different diets.
6. Made these for a work morning tea. You’re my go-to for recipes, I’m obsessed with both your book and blog! I used Adam’s creamy peanut butter in this recipe, and it seemed a lot runnier that the Adam’s crunchy that I normally use. Dove Silky Smooth Dark Chocolate Truffles Tin Tube Gift, Truffle, 6 Oz (Pack Of 6), Quest Nutrition Peanut Butter Cups, High Protein, Low Carb, Gluten Free, Keto Friendly, 12Count, Sugar Free Reese's Peanut Butter Cups | 3 Ounces | Pack of 3, REESE'S Chocolate Candy, Peanut Butter Cups Miniatures, 40 Ounce Bag, REESE'S Peanut Butter Cups, Dark Chocolate Candy, 1.5 Ounce (Pack of 24), Reese's Miniature Peanut Butter Cups .31oz - 105 Cup Box, Wickedly Prime Peanut Butter-Filled Pretzels, 44 Ounce, Hershey's Chocolate Variety Assortment (Reese's, Kit Kat, Hershey’s &Whoppers) 2 Pound Bag, 105 Count, UNREAL Dark Chocolate Peanut Butter Cups | Less Sugar, Vegan, Gluten Free | 6 Bags, Reese's Sugar Free Peanut Butter Cups Miniatures 3 Ounce, Peg Bag (Pack of 4), REESE'S Chocolate Peanut Butter Cup Candy, Miniatures, 10.5 oz Bag, REESE'S Peanut Butter Cups, Milk Chocolate, Snack Size (Pack of 2 Pounds), Hershey (1) Bag Reese's White Minis Unwrapped Peanut Butter Cups - White Creme - Holiday Candy - Net Wt. I can’t wait to try this recipe! 8.
Store at room temperature for up to 1 week, or in the refrigerator for up to 2 months. Put your chocolate chips or chunks and 1/2 cup peanut butter in a microwave safe bowl. In another medium bowl, stir all ingredients for the top layer (peanut butter) together until smooth. I’m definitely going to bookmark your blog. Since it is easy to make them yourself, homemade is the way to go. Why? If you’re on Instagram, she makes frequent appearances in my Instagram stories (we’re @cookieandkate). Make it dairy free: Choose dairy-free chocolate chips.
These were easy and tasted amazing, I went ahead and added unsweetened coconut flakes to some of them and it also tasted amazing, 100% would make these again my husband already requested them for his work potluck. I made some with dark chocolate for me, and some with milk chocolate for my husband. I’m sorry. Dog lover. I was wondering if coconut oil could be reduced?
I’m in love with your wonderful blog Kate!! In a medium bowl, stir all ingredients for the bottom layer (chocolate) together until smooth. The three ingredient substitutions you’ll make with this recipe are, (And don’t forget about the sugar-free vanilla extract and butter to boost the flavor even further.). Two Comments: 1. I will double the recipe and let you know how I get on! Going to get round to making them soon. To soften the chocolate, bring the peanut butter cups to room temperature slowly (to avoid condensation and preserve texture). Sprinkle sea salt lightly over the tops (if using), then freeze until firm, about 25 minutes more. Made these yummy cups today You know…Chocolate and Peanut Butter. They will last 3-4 weeks in the fridge and up to 3 months in the freezer. Makes 24 with Vegan & Sugar-Free Options YUM! So yummy!