These homemade peanut butter cups are so easy to make with just a few basic pantry ingredients. They are relatively healthy than store-bought since it is naturally sweetened. Fun to make with kids and adults alike, creamy, chocolaty and salty !
Ingredients
12 mini muffin cup liners
½ cup semi-sweet chocolate chips [ I used 60% bittersweet ]
¼ cup peanut butter
3 teaspoon coconut oil [ or vegetable oil of your choice ] DEVIDED
1 teaspoon vanilla extract
1½ tablespoon agave or maple syrup or honey [ or any sweetener of your choice ] - OPTIONAL
¼ teaspoon flaky salt, to sprinkle on top - OPTIONAL
Method
Line a mini muffin tray with the muffin cup liners. Set aside.
For melting the chocolate - combine 2 teaspoon of coconut oil with the chocolate chips and melt it into a smooth consistency over a double boiler. OR you can melt the chocolate chips along with coconut oil into microwave safe bowl. Microwave for 2 minutes, stirring after each minute.
Pour about 1 teaspoon of melted chocolate into the lined cups with the help of a spoon. Make sure to swirl the spoon or with your finger so that the sides of the liner is evenly coated with the melted chocolate. Freeze until firm. (approx. 15 mins)
In a separate small bowl combine peanut butter, vanilla, choice of sweetener ( I used agave syrup) and 1 teaspoon of coconut oil. If the combined mixture seems too thick then microwave it for 10 seconds.
Spread 1 teaspoon or more of the peanut butter mixture on to the firm chocolate covered cups. Swirl to coat evenly using the back of the spoon or your fingers. Freeze to set for 10 mins.
Now pour 1 teaspoon of more of the melted chocolate on the set layers of peanut butter and chocolate, making sure to evenly coat all the sides very well. Freeze to set for 10-15 mins.
Once set enjoy as is or sprinkle some flaky sea salt on top!
My Notes
I used bittersweet chocolate chips, If you are using semi-sweet then watch the amount of extra sweetener you add. If you do not enjoy extra sweetness, the addition of sweetener can be omitted.
Most peanut butters have some amount of saltiness, but if you enjoy that extra sweet-salty taste in your peanut butter cups then combine the ⅛ tsp of salt in the peanut butter mixture at STEP - 4.
If you do not have mini muffin tray then you can just use a small square baking pan and layer it with the spatula by following the same process mentioned in the instructions and cut in to bite sized pieces once set.
You can use almond butter, cashew butter or any other filling of your choice instead of peanut butter.
These peanut butter cups can be kept at room temperature as well in the fridge, though they stay firm and last longer in the fridge.
Recipe by at https://www.urbancilantro.com/homemade-peanut-butter-cups/