My recipe for peanut butter cups is so easy! You only need four ingredients, and it takes about five minutes to make! I love that you can really adjust the sweetness and texture of the filling. You can make it more like Justin’s Peanut Butter Cups, the peanut filling is more runny, and its less sweet. Or, you could make them more like Resse’s Peanut Butter Cups, they are sweeter and the filling is more doughy.
what and why:
chocolate chips– The coating of the peanut butter
coconut oil– It helps make the chocolate stay a little bit softer, witch makes it easier to bite.
peanut butter– The main flavor : ) I used Kirkland Organic Creamy Peanut Butter and around 3 1/2 tbsp of powdered sugar and the dough formed perfectly.
powdered sugar– It helps thicken the peanut butter, and adds sweetness. If you have a thick peanut butter, like Skippy Peanut Butter, you don’t need a lot of it. If you have something runny, like Kirkland Organic Creamy Peanut Butter, you will need to add more. Also, I suggest tasting it as you go along. You want the dough to be thick enough to be able to mold it in your hands, but not crumbly, and not too sweet.
Ingredients
1/2 cup bittersweet chocolate chips
1 tbsp coconut oil
1/4 cup peanut butter
1-5 tbsp powdered sugar
In a small, microwave safe bowl, microwave the chocolate and coconut oil together until the chocolate is melted and smooth, about one minute. Set aside.
In a new small bowl, add the peanut butter. Stir in one tbsp of the confections sugar at a time, making sure to mash out any lumps, until the peanut butter forms a dough. It should be touchable, like cookie dough, but try to add as little sugar as possible.
Take about 5-8 cupcake liners- if you are using single-use liners, you should put them in a cupcake tin, it will help them stay in the right shape; but if you are using silicone liners, they are more firm, you don’t need to put them in a tin.
Pour about 1/2 a tbsp of the chocolate mixture in a liner, or just enough to cover the bottom about 1 cm. Roll the liner around a bit, to get the chocolate up the sides, about 1 cm. Roll 1/2 tbsp of the peanut butter mixture in your hands to form a small disk, a little bigger than an inch. Place on top of the chocolate and then pour 1/2 tsp more chocolate on top, covering the chocolate disk. Repeat for the rest of the cups. Cool in fridge for about 10 minute, or until the chocolate is matte and hardened. Take out of the fridge and peel off the cupcake liners. Place peanut butter cups in a container and store in fridge or on a cool counter. Enjoy!
Meli Makes 