Easy Chocolate Peanut Butter Cups Recipe (Healthy & Vegan)
Learn how to make easy homemade chocolate peanut butter cups. These delicious no-bake peanut butter cups are vegan, raw, gluten free, dairy free, quick and easy to make, they are much healthier and the regular peanut butter cups and you need only 3-ingredints to make them. Before making these peanut butter cups please read the notes.
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Makes 6-8 cups
Ingredients:
225g (8oz) Dark chocolate
5 tablespoons (70g) Coconut oil (for the chocolate mixture)
1/2 cup (125g) Natural creamy peanut butter
3 tablespoons (42g) Coconut oil (for the peanut butter mixture)
Directions:
1. Prepare 8* silicone muffin cups or paper cupcakes liners.
2. Chop the chocolate and place into a heatproof bowl, add half of the coconut oil.
3. Set the bowl over a pot with simmering water (double boiler). Melt the chocolate completely, turn the heat off, leave the bowl on the pot to keep the chocolate warm and melted.
4. In a separate bowl mix together peanut butter with the remaining coconut oil.
5. Fill each muffin cup with 1-2 tablespoons of melted chocolate and place in the freezer for 15 minutes, until set. Then, pour 1-2 teaspoons of the peanut butter mixture to each cup and place in the freezer for another 15 minutes. Then, pour another portion of melted chocolate on the top of the peanut butter layer. Place in the fridge until set.
Notes:
• In the video I used 6 muffin cups for this quantity, BUT they coming pretty big for one person, so I highly recommend to divide the filling among 8 cups. Make sure the chocolate layers are not too thick, otherwise it will be too hard to bite.
• Store the cups in the fridge, if you store them in the freezer, place in room temperature 30 minutes before serving.
• For the chocolate layers, you can use combination of dark and milk chocolate, or just milk chocolate.
No Bake Reeses Bars! My Grandma’s recipe!
Pastry Chef Attempts to Make Gourmet Reese's Peanut Butter Cups | Gourmet Makes | Bon Appétit
Reese's Pieces, Reese's Miniature Cups, Reese's Sticks, Reese's Big Cups, Reese's Big Cups Stuffed with Crunchy Cookie, Reese's Big Cups Stuffed with Reese's Pieces(!), Reese's Pumpkins and a million other Reese's variants. But there shall only be one Reese's product that Claire gourmet-izes: the classic Reese's Peanut Butter Cup. Join Claire Saffitz in the Bon Appétit Test Kitchen as she attempts to make a gourmet version of Reese's.
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Pastry Chef Attempts to Make Gourmet Reese's Peanut Butter Cups | Gourmet Makes | Bon Appétit
Making Butterfingers At Home | But Better
Butterfinger candy bars seem like an impossible job to make at home. Right? Well.. turns out they’re actually kind of easy. Might go as far to say that they may even be… better.
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No-Bake Crispy Chocolate Peanut Butter Balls
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Here is what you'll need!
NO-BAKE CRISPY CHOCOLATE PEANUT BUTTER BALLS
Servings: 40-50
INGREDIENTS
½ cup salted butter, softened
2 cups creamy peanut butter
3 cups powdered sugar
3 cups crispy rice cereal
2 cups chocolate chunks (preferably dark), for coating
PREPARATION
In a large microwave-safe bowl, add the butter and peanut butter. Microwave for 1 minute.
Using a fork, stir together the melted butter and peanut butter until smooth. Microwave additional 20 seconds, as needed.
Add the powdered sugar and rice cereal to the bowl. Gently mix together until fully incorporated.
Using your hands, roll the mixture into approximately 40 1-inch balls. Place them on a wax paper-lined baking sheet and freeze for 15 minutes.
In a small microwave-safe bowl, add the chocolate chunks. Microwave for 60-75 seconds, stopping to check and stir every 30 seconds.
Drop the frozen balls in the melted chocolate one at a time, use a fork to roll around to ensure an even coating. Place back on a wax paper-lined baking sheet.
Garnish with additional rice cereal while the chocolate is still warm. Chill until the chocolate has set.
Enjoy!
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Chocolate Peanut Butter Bar | How It's Made
#HowItsMade
This bar features a thick layer of milk chocolate around a salty and crunchy peanut butter candy center. Making that candy center is the tricky part.
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