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- Nut and seed
- Peanut butter
Peanut butter cups are a popular choice of treat across the world. Our recipe shows you how to make them yourselves, whilst maintaining your healthy diet, as these are high in protein and low in carbs.
1 person made this
IngredientsMakes: 6 peanut butter cups
- 5 pasteruised egg whites
- 2 tablespoons peanut butter
- 100g of Sci-MX chocolate ULTRA WHEY™ PROTEIN
- 20g cocoa powder
- 50ml almond milk
MethodPrep:10min ›Extra time:2hr freezing › Ready in:2hr10min
- Combine all of the ingredients, except the almond milk, in a large mixing bowl and beat until a smooth chocolate batter forms. Add a little almond milk to help thin the mixture if it is a little too thick.
- Divide the mixture between 6 silicone muffin cups and place in the freezer for a few hours till they are set. Remove from the freezer and enjoy.
See it on my blog
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Peanut Butter Cups
Peanut Butter Cups are so easy to make at home, and they’re so much better than store-bought!
This copycat Reeses Peanut Butter Cups recipe calls for just 3 ingredients. They are incredibly simple to make, and it’s amazing how delicious they are too! We make these at home every once in a while to have some peanut butter and chocolate sweet treats on hand for a little bite of dessert. Everyone loves them!
Homemade Peanut Butter Cups
With a smooth creamy peanut butter filling surrounded by peanut-butter flavored chocolate, these easy, no-bake Homemade Peanut Butter Cups are a treat for any peanut butter/chocolate lover.
- Author: Erika Bragdon
- Prep Time: 20 mins
- Total Time: 20 mins
- Yield: 18 1 x
- 1 cup creamy peanut butter, divided
- 4 teaspoons butter, almost melted
- 1/2 cup confectioners&rsquo sugar
- 1/2 teaspoon salt
- 2 cups ( 12 ounces ) semisweet chocolate chips
- 1 cup ( 6 ounces ) milk chocolate chips
- Mix 1/2 cup of peanut butter, almost melted butter, confectioners&rsquo sugar, and salt in one bowl. Set aside.
- In a separate bowl, microwave both the semisweet and milk chocolate chips, along with the remaining peanut butter until melted and smooth. Start at 1 minute and stir, then heat at 20-30 second intervals stirring each time, until melted and smooth.
- Layer a small amount of chocolate into the bottom of the paper-lined muffin cups. (You can use either mini or regular size or both.) For mini muffin cups, use about a teaspoon of chocolate. For regular muffin cups, it will be closer to a tablespoon.
- Next, spoon a small teaspoon or tablespoon (for large) of the peanut butter filling into the center of each muffin cup.
- Lastly, layer more chocolate on top until the peanut butter filling is completely covered.
- Chill for at least 1 hour until firm. Enjoy!
- Store in a cool place.
*If it&rsquos warm out, store the peanut butter cups in the refrigerator so they don&rsquot melt.
Living Well Mom. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words and link back to this post for the recipe.
To make them keto or low carb, use keto chocolate as well as monkey fruit instead of sugar.
You can make them ahead and then cover the muffin tin with plastic wrap and keep either at room temp or in the fridge for up to 7 days. If chilled, bring to room temp before serving otherwise, the chocolate layers will be too hard to bite. It may take 20-30 minutes to come to room temp.
You may also keep them in the freezer for up to 3 months. To do this, wrap them with parchment paper individually and place into sealable plastic bags (make sure to squeeze most of the air out) or place a sheet of parchment paper on top of the muffin tin and wrap with plastic wrap. It will protect them against droplets of water and freezer odors.
Reese's Peanut Butter Cups
The first Top Secret Recipes book features a version of this clone recipe for America's most beloved candy creation, and the recipe is posted all over the place. But since 1993, I've learned a few things about Reese's Peanut Butter Cup cloning. Now, when you make this Reese's Peanut Butter Cups recipe, it's better to use reduced-fat peanut butter for a texture that's drier and crumblier like the original. Also, use scissors to trim paper muffin cups so that they are shallower—and a better mold for your clone.
Want to make more candy at home? See if I cloned your favorites here.
This recipe is available in
- 12 paper muffin cups
- One 12-ounce pkg. milk chocolate chips
- 1 cup reduced-fat peanut butter
- 1/2 cup powdered sugar
- 1/4 teaspoon salt
1. Cut the top half off of the muffin cups so that they are shallower.
2. Pour the chocolate chips into a glass bowl and melt them in the microwave. Microwave at 50% power for 2 minutes. Stir the chips gently, and let them sit for a minute or so. If the chocolate needs more melting, microwave those chippies again at half power for 30 seconds. Stir gently. Continue the process, stirring gently as you go. But be very careful not to overcook the chocolate or it'll seize up on you like day old Carolina roof tar.
3. Using a teaspoon, spoon a portion of the chocolate into the middle of a muffin cup. Draw the chocolate up the edges of the cup with the back of the spoon. Coat the entire inside of the muffin cup with chocolate and place it into a muffin tin. Repeat with the remaining muffin cups and then put the whole muffin tin in the fridge so that the chocolate hardens.
4. Combine the reduced-fat peanut butter, powdered sugar and salt in a medium bowl.
5. When the chocolate in the muffin cups has hardened, pop the sweetened peanut butter into the microwave oven on full power for 1 minute. This will soften up the peanut butter so that it easily flows into the cups.
6. Spoon a small portion of peanut butter into each of the chocolate-coated cups. Leave room at the top for an additional layer of chocolate, which we'll add later. Put the cups back in the fridge for about 10 minutes, then use your fingers to flatten and spread out the peanut butter. Pop the cups back into the fridge for an hour or until the peanut butter has hardened.
7. When the peanut butter filling has hardened, re-melt the chocolate chips in the microwave on half power for 30 to 60 seconds. Use a teaspoon to spread a layer of chocolate over the top of each candy. Chill the candy once again to set up the chocolate.
8. Finally, remember to take the paper off the outside of the peanut butter cups before eating them.
Easy Homemade Peanut Butter Cups
Nothing satisfies a salty-sweet craving quite like the combination of peanut butter and chocolate. So we set out to make the perfect homemade peanut butter cup. What makes these perfect? We tested the recipe with dark chocolate and semisweet chocolate as well as different sweeteners and found that this combo tasted the most like Reese’s peanut butter cups!
Just 6 simple ingredients required for this delicious dessert. Let us show you how it’s done!
Want to know the secrets to these incredibly delicious homemade peanut butter cups?
- Almond flour provides just enough texture so the peanut butter isn’t runny
- Powdered coconut sugar adds natural sweetness without the grittiness of granulated sugar
- And semi-sweet chocolate yields bold chocolate flavor and the perfect amount of sweetness to complement the salty peanut butter
To make the peanut butter cups, melted chocolate is swirled in mini muffin liners so it coats the bottom and sides. Then it’s chilled to set, topped with the peanut butter filling, and chilled once again before more melted chocolate is added.
For added elegance and a salty finish, we like topping with a pinch of flaky sea salt before the chocolate sets.
We hope you LOVE these homemade peanut butter cups! They’re:
& SERIOUSLY delicious!
They’re the perfect treat for Valentine’s Day and beyond! Store in the freezer to enjoy any time a chocolate and peanut butter cravings strikes (just let them come to room temperature before enjoying)!
Homemade Peanut Butter Cups
You might say well, why make peanut butter cups when you can buy them?
1. I get to use my good chocolate and good peanut butter.
2. I always appreciate things more when I go through the process of making them myself. And I swear I eat less this way.
3. When I make these myself, I know there are only four ingredients. And none of those ingredients are preservatives or other stuff I don’t want in my body.
4. They’re just FUN — My friend Meagan’s kids just have the grandest time banging the pan against the counter like a bunch of whackadoodles.
You start by whipping peanut butter with a little bit of softened butter and confectioner’s sugar:
And place a little dollop of the whipped peanut butter atop a small layer of melted semisweet chocolate (that’s been frozen for 15 minutes).
And you see how it’s not a flat surface? Just drop the pan on the counter a few times and it will flatten and smooth itself out, like this:
Freeze for 15 minutes, then pour on the top layer of melted chocolate.
Freeze for 15 more minutes until it hardens, then you’re good to go!
Here’s the full video on how to make the peanut butter cups, if video is your style. I talk a little bit about the different methods of melting the chocolate:
About Chris Sloan
My name is Chris Sloan and I, like so many others struggled with my weight for years not realizing the toll being overweight was taking on my body. At the beginning of 2021 I began to take my weight loss efforts seriously and have lost 60 lbs so far on the OPTAVIA 5&1 Plan! It's been amazing, and while my journey isn't over, I'm well on my way!
When I started I had a hard time finding the top OPTAVIA 5&1 recipes, so I was so inspired to build this website to help compile some of what I felt are the best OPTAVIA recipes around. I'm happy to share it with you as well!
For those not familiar, OPTAVIA is not some fad diet but instead is a program designed to help those who are looking to lose weight make better choices with their health and wellness via better habits.
We've worked hard to make sure that all OPTAVIA 5 and 1 recipes listed are approved for the OPTAVIA 5&1 plan.
Variations To Vegan Peanut Butter Cups
Change Up the Chocolate
Feel free to use any flavor of chocolate you want for your peanut butter cups. Try white, dark, milk, etc. Feel free to pick and choose, or even try a mix of chocolate flavors!
Try a Different Nut Butter
Fill your vegan chocolate cups with any kind of nut butter you want. You don't have to stick with peanut butter. Try filling your cups with almond, hazelnut, or even cashew butter!
Just measure out the same amount of your nut butter as you would for peanut butter in the recipe. However, if your butter has a wetter consistency, just use a little less of it.
Consider using a nutty peanut butter or add in a few nuts by hand to the filling of your peanut butter cups. You could even stick a nut or two into the top chocolate coating of your cups!
Peanut Butter Cups Recipe & Video
Peanut Butter Cups were introduced in the 1920s and have been popular ever since. Did you know that you can make them at home? They really are quite easy to make and I think every bit as good. All that is required is to melt some chocolate, place a little in a candy cup, top with a little peanut butter mixture, and then drop a little more chocolate on top. What you end up with is a shell of chocolate with a smooth and creamy peanut butter filling inside. So delicious that you may want to make a double batch.
Now homemade Peanut Butter Cups do not taste exactly like the commercial ones. And that is what I really like about making them. You can chose the type of chocolate based on your own personal preferences. So while commercial peanut butter cups are made with milk chocolate, you could do that or you could make them with a combination of both milk and semi-sweet chocolates (my personal preference). As you know every brand of chocolate has its own unique flavor so this is where you get to chose how your peanut butter cups will taste. You can even change the ratios of milk to semi sweet chocolate if you like. But keep in mind that we are not tempering the chocolate, so you will need to store the peanut butter cups in the refrigerator so the chocolate remains shiny with a nice snap. Otherwise, if you stored them at room temperature, the chocolate will become a little soft and develop a white coating (called bloom) after a day or two.
Peanut Butter Cups: Line 36 miniature muffin cups with paper liners.
Place the peanut butter, butter, and salt in a microwaveable bowl. Heat in the microwave until quite soft (for about 30-60 seconds, but check and stir every 20 seconds). Stir in the confectioners sugar.
Melt the chocolates and shortening in a heatproof bowl, placed over a saucepan of simmering water.
Spoon, or pipe, about one teaspoon of the melted chocolate into each of the paper cups. Tap the pan gently on the counter to smooth out the chocolate. Spoon (or pipe) a scant teaspoon of the peanut butter mixture on top of the chocolate. Then top with another teaspoon of melted chocolate. Tap the pan gently on the counter to smooth out the peanut butter cups. If necessary, add a little more chocolate to get a smooth top. Refrigerate about 20 minutes or until set. Store in an airtight container in the refrigerator or they can be frozen.
Makes about 36 peanut butter cups. Preparation time 30 minutes .