Best Chocolate Peanut Butter Cups Recipes

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CHOCOLATE PEANUT BUTTER CUPS



Chocolate Peanut Butter Cups image

A simple but decadent confection that quells the urge to dip your chocolate bar in the peanut butter.

Provided by SHAUNNSMOM

Categories     Desserts     Chocolate Dessert Recipes     Milk Chocolate

Time 2h

Yield 12

Number Of Ingredients 4

1 (11.5 ounce) package milk chocolate chips, divided
1 cup peanut butter
¼ teaspoon salt
½ cup confectioners' sugar

Steps:

  • Trim 12 paper muffin cup liners to half of their height.
  • Place 1/2 chocolate chips in a microwave safe container. Microwave for 2 minutes, stirring after each minute. Spoon melted chocolate into muffin cups, filling halfway. With a spoon, draw the chocolate up the sides of the cups until evenly coated. Cool in the refrigerator until firm.
  • In a small bowl, mix together peanut butter, confectioners' sugar and salt. divide into the chocolate cups. Melt the remaining chocolate, and spoon over peanut butter. Spread chocolate to edges of cups.

Nutrition Facts : Calories 289.9 calories, Carbohydrate 25.5 g, Cholesterol 8.9 mg, Fat 19.8 g, Fiber 1.3 g, Protein 7.2 g, SaturatedFat 7.6 g, Sodium 191.9 mg, Sugar 21.4 g

CHOCOLATE PEANUT BUTTER CUPS



Chocolate Peanut Butter Cups image

These chocolate peanut butter cups are dangerously simple to make, with just a few ingredients that you probably have in the pantry right now. They come together faster than a trip to the convenience store. And they are completely customizable. Once you've gotten your fill of the standard peanut butter cup, try honey-sweetened cashew butter cups. Or cinnamon-spiked almond butter cups. Drizzle the finished cups with a bit of white or milk chocolate, some flaky sea salt or a sprinkle of finely chopped nuts for an upgraded presentation. Or sneak a tiny dollop of raspberry jam underneath the peanut butter layer for another delightfully classic pairing. The possibilities are endless.

Provided by Samantha Seneviratne

Categories     candies, dessert

Time 50m

Yield 18 cups

Number Of Ingredients 5

9 ounces/255 grams semisweet chocolate
3/4 cup/205 grams smooth natural peanut butter
1/4 cup/28 grams confectioners' sugar
1/2 teaspoon vanilla extract
1/2 teaspoon kosher salt

Steps:

  • Set 18 mini paper baking cups on a baking sheet. Melt 4 ounces of the chocolate either over a double boiler on the stove top or in short bursts in the microwave. Spoon 1 teaspoon of melted chocolate into each cup. Use an offset spatula or a small spoon to spread the chocolate slightly up the sides of each baking cup; make sure you have an even chocolate base at the bottom of each cup. Let cool at room temperature for about 15 to 20 minutes until mostly solid.
  • Meanwhile, in a medium bowl, stir together peanut butter, confectioners' sugar, vanilla extract and salt. (Make sure the peanut butter is well-combined in the jar before you measure it.) Transfer the peanut butter mixture to a resealable plastic bag and seal it tightly.
  • Cut one corner of the plastic bag and pipe 2 to 3 teaspoons of peanut butter mixture into the center of each cup. With a very lightly moistened finger, tamp down the peanut butter and make it flat and even, but leave a bit of space between the peanut butter and the edge of the paper cup (you should be able to see a ring of chocolate peeking from below the peanut butter).
  • Melt the remaining 5 ounces of chocolate. Spoon 1 teaspoon of chocolate onto the top of each cup. Use an offset spatula or a small spoon to spread the chocolate evenly over the top and down the sides of the cup. Refrigerate until solid, about 30 minutes.

Nutrition Facts : @context http, Calories 257, UnsaturatedFat 11 grams, Carbohydrate 24 grams, Fat 18 grams, Fiber 3 grams, Protein 6 grams, SaturatedFat 7 grams, Sodium 100 milligrams, Sugar 19 grams, TransFat 0 grams

DARK CHOCOLATE PEANUT BUTTER CUPS RECIPE BY TASTY



Dark Chocolate Peanut Butter Cups Recipe by Tasty image

Here's what you need: dark chocolate, coconut oil, vanilla extract, peanut butter, honey, hemp heart, muffin tin

Provided by Crystal Hatch

Categories     Snacks

Yield 24 cups

Number Of Ingredients 7

12 oz dark chocolate
7 tablespoons coconut oil, divided
1 teaspoon vanilla extract
1 cup peanut butter, or nut butter of choice
¼ cup honey
hemp heart, for garnish, optional
muffin tin

Steps:

  • In a microwave-safe bowl, combine the dark chocolate and 5 tablespoons of coconut oil. Microwave in 30-second intervals, stirring in between, until melted. Add the vanilla and stir until combined. The mixture should be smooth and pourable.
  • Pour ½ of the chocolate mixture into the molds, enough to cover the bottom of the mold and come about ⅓ of the way up the sides. Freeze for 15 minutes.
  • In another microwave safe bowl, mix together the peanut butter, honey, and remaining 2 tablespoons of coconut oil. Microwave in 30-second intervals, stirring in between, until smooth and pourable.
  • Pour the peanut butter mixture evenly over the chocolate layers in the molds. Make sure to leave enough room for the second layer of chocolate. Freeze for 10 minutes.
  • Pour the remaining chocolate on top of the peanut butter layer, up to the rims of the molds. Wipe off any excess that spills over the edges. If desired, sprinkle the cups with hemp hearts for added crunch. Freeze for 1 hour, until set, then pop out of the molds.
  • The cups will keep in the refrigerator for up to 1 month.
  • Enjoy!

Nutrition Facts : Calories 192 calories, Carbohydrate 13 grams, Fat 15 grams, Fiber 1 gram, Protein 3 grams, Sugar 9 grams

5-INGREDIENT CHOCOLATE PEANUT BUTTER CUPS RECIPE BY TASTY



5-ingredient Chocolate Peanut Butter Cups Recipe by Tasty image

Here's what you need: dark chocolate, coconut oil, vanilla extract, natural peanut butter, honey, coconut oil, muffin tin liner

Provided by Tiffany Lo

Categories     Desserts

Yield 12 servings

Number Of Ingredients 7

1 cup dark chocolate, chopped, melted
¼ cup coconut oil
1 teaspoon vanilla extract
½ cup natural peanut butter
¼ cup honey
2 tablespoons coconut oil
muffin tin liner

Steps:

  • Line a muffin tin with muffin tin liners.
  • In a bowl or measuring cup, add the dark chocolate and ¼ cup (50 g) coconut oil.
  • Stir in vanilla extract.
  • Microwave for 30-second intervals until melted, stirring each time.
  • Pour half of the chocolate mixture into the liners (just enough to cover the whole bottom). Save the other half for the top layer.
  • Freeze for 15 minutes.
  • In a bowl or measuring cup, add the peanut butter, honey, and 2 tablespoons coconut oil.
  • Microwave 15 seconds or until slightly melted and pourable.
  • Pour mixture evenly into the muffin tin.
  • Freeze for 5 minutes.
  • Pour remaining chocolate mixture on top of the peanut butter layer.
  • Freeze until firm about 1 hour.
  • Store in the refrigerator until ready to serve.
  • Enjoy!

Nutrition Facts : Calories 229 calories, Carbohydrate 17 grams, Fat 18 grams, Fiber 1 gram, Protein 3 grams, Sugar 13 grams

CHOCOLATE PEANUT BUTTER CUPS



Chocolate Peanut Butter Cups image

I developed this recipe by combining some dessert recipes in my collection. The smooth peanut butter flavor earns rave reviews.

Provided by Taste of Home

Categories     Desserts

Time 20m

Yield 3 dozen.

Number Of Ingredients 7

2 cups semisweet chocolate chips
2 tablespoons shortening
36 foil bonbon-size baking cups
1 cup peanut butter
1/2 cup nonfat dry milk powder
1/2 cup light corn syrup
1 teaspoon vanilla extract

Steps:

  • In a microwave, melt chocolate chips and shortening; stir until smooth. Place a scant teaspoonful inside each foil cup and rotate it gently in the palm of your hand to coat the sides and bottom. (Use a spoon to help coat the sides if necessary.) , Place cups in miniature muffin pans; chill until firm. Set remaining chocolate aside. In a medium bowl, combine the peanut butter, milk powder, corn syrup and vanilla until smooth. , Shape into 1-in. balls; press one ball into each chocolate cup. Top with remaining melted chocolate. Chill until set. Store in an airtight container in refrigerator.

Nutrition Facts : Calories 112 calories, Fat 7g fat (3g saturated fat), Cholesterol 0 cholesterol, Sodium 49mg sodium, Carbohydrate 12g carbohydrate (9g sugars, Fiber 1g fiber), Protein 3g protein.

CHOCOLATE PEANUT BUTTER CHEESECAKE CUPS



Chocolate Peanut Butter Cheesecake Cups image

Cheesecake in cupcake form with peanut butter and chocolate.

Provided by jordyn

Categories     Desserts     Cakes     Cheesecake Recipes

Time 40m

Yield 12

Number Of Ingredients 9

1 ½ cups graham cracker crumbs
¼ cup butter
4 tablespoons white sugar
12 miniature chocolate-covered peanut butter cups (such as Reese's®), unwrapped
2 (8 ounce) packages cream cheese, softened
1 cup white sugar
¼ cup all-purpose flour
1 teaspoon vanilla extract
2 eggs

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Line a muffin tin with paper liners.
  • Mix graham cracker crumbs, butter, and sugar in a bowl until crumbs are moistened. Press into the bottom of each paper liner to form a crust. Place a peanut butter cup in the center of each crust.
  • Beat cream cheese with a handheld electric mixer until fluffy. Add sugar, flour, and vanilla extract; beat well. Add eggs one at a time, beating well after each addition. Spoon cream cheese mixture over the peanut butter cups and graham cracker crusts.
  • Bake in the preheated oven until filling is set, about 20 minutes. Allow cheesecake cups to cool completely.

Nutrition Facts : Calories 350.7 calories, Carbohydrate 36.2 g, Cholesterol 82.7 mg, Fat 21.1 g, Fiber 0.6 g, Protein 5.7 g, SaturatedFat 11.9 g, Sodium 237.5 mg, Sugar 28 g

CHOCOLATE-PEANUT BUTTER CUPS



Chocolate-Peanut Butter Cups image

Provided by Nigella Lawson : Food Network

Categories     dessert

Time 1h

Yield 48 chocolate peanut butter cups

Number Of Ingredients 7

2 ounces (50 grams) soft dark brown sugar
7 ounces (200 grams) icing sugar
2 ounces (50 grams) butter, softened
7 ounces (200 grams) smooth peanut butter
7 ounces (200 grams) milk chocolate
3 1/2 ounces (100 grams) dark chocolate
Gold buttons and edible gold stars to decorate, or other decorations of your choice

Steps:

  • Place all the ingredients for the base in the bowl of a food processor. Blend the mixture until the mixture takes on a sandy texture.
  • Place 48 gold petit four cases in sets of miniature tart tins or mini-muffin tins (each indent about 1 3/4-inches in diameter). Use 1 teaspoon of the base mixture to fill the bases of the petit four cases. Press the sandy mixture down into the cases as best you can to form a layer at the bottom of each paper case.
  • Place the milk chocolate and dark chocolate together into a heatproof bowl. Suspend the bowl over a pan of simmering water (the water should not touch the bottom of the bowl). Melt the chocolate gently while stirring. Spoon teaspoonfuls of the melted chocolate onto the top of each of the sandy bases of the petit four cases.
  • Decorate the tops of the chocolate covered peanut butter cups with either a gold button or gold star in the middle of each and transfer them to the fridge. Let them set in the fridge, for about 30 minutes.
  • To serve, arrange the chocolate peanut butter cups in their cases on a clean plate.

CHOCOLATE-PEANUT BUTTER COOKIE CUPS



Chocolate-Peanut Butter Cookie Cups image

Chocolate and peanut butter are a perfect pair, especially in these super simple five-ingredient treats. Double chocolate chunk cookie cups, plus a creamy peanut butter filling and a sprinkling of mini chips make them a perfect everyday indulgence.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 1h25m

Yield 36

Number Of Ingredients 8

1 pouch (17.5 oz) Betty Crocker™ double chocolate chunk cookie mix
1/4 cup butter, softened
2 tablespoons water
1 egg
1/3 cup butter, softened
1/3 cup creamy peanut butter
1 cup powdered sugar
1 tablespoon miniature semisweet chocolate chips, if desired

Steps:

  • Heat oven to 375°F. Spray 36 mini muffin cups with cooking spray with flour.
  • In large bowl, stir Cookie Cups ingredients until soft dough forms. Drop 1 rounded teaspoon cookie dough in each mini muffin cup.
  • Bake 9 to 11 minutes or until set when lightly touched in center. Cool in muffin cups 5 minutes; press indentation into center of each cookie cup with end of wooden spoon, cleaning off end with paper towel when needed. Cool 10 minutes longer in muffin cups. With small knife, loosen edges; remove from muffin cups to cooling rack; cool completely, about 30 minutes.
  • In medium bowl, beat Frosting ingredients with spoon until smooth and creamy. Spoon frosting into large resealable freezer plastic bag; partially seal bag. Cut off small corner of bag. Insert cut corner of bag into indentation in each cookie cup. Squeeze bag to fill opening, about 2 teaspoons per cookie cup. Sprinkle with chocolate chips. Store loosely covered at room temperature.

Nutrition Facts : Calories 110, Carbohydrate 14 g, Cholesterol 15 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 3 g, ServingSize 1 Cookie Cup, Sodium 95 mg, Sugar 11 g, TransFat 0 g

CHOCOLATE-PEANUT BUTTER MOUSSE CUPS



Chocolate-Peanut Butter Mousse Cups image

Our easy version of chocolate and peanut butter mousse requires just three ingredients-but don't let that stop you from accepting applause!

Provided by My Food and Family

Categories     Recipes

Time 1h5m

Yield 12 servings, 1/4 cup each

Number Of Ingredients 3

1 pkg. (4 oz.) BAKER'S Semi-Sweet Chocolate
1/2 cup creamy peanut butter
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed

Steps:

  • Melt chocolate as directed on package. Stir in peanut butter; microwave on HIGH 30 sec. or just until warmed. Add COOL WHIP; stir with whisk just until blended.
  • Spoon into 12 small dessert cups or dishes. Serve immediately.

Nutrition Facts : Calories 160, Fat 12 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 0 mg, Sodium 55 mg, Carbohydrate 13 g, Fiber 2 g, Sugar 9 g, Protein 3 g

CHOCOLATE PEANUT BUTTER CBD CUPS RECIPE BY TASTY



Chocolate Peanut Butter CBD Cups Recipe by Tasty image

Here's what you need: dark chocolate, coconut oil, vanilla extract, CBD oil, natural peanut butter, honey, hemp heart, muffin tin

Provided by Crystal Hatch

Yield 24 servings

Number Of Ingredients 8

12 oz dark chocolate
7 tablespoons coconut oil, divided
1 teaspoon vanilla extract
1 tablespoon CBD oil, 100%
1 cup natural peanut butter, or other nut butter
¼ cup honey
hemp heart, for garnish (optional)
muffin tin, or silicone molds or mini paper liners

Steps:

  • In a microwave-safe bowl, combine the dark chocolate and 5 tablespoons of coconut oil. Microwave in 30-second intervals, stirring in between, until melted.
  • Add the vanilla and CBD oil and stir until combined. The mixture should be smooth and pourable.
  • Pour ½ of the chocolate mixture into the molds, enough to come about ⅓ of the way up the sides of each cup. Freeze for 15 minutes.
  • In a separate microwave-safe bowl, combine the peanut butter, honey, and remaining 2 tablespoons coconut oil. Microwave in 30-second intervals, stirring in between, until smooth and pourable.
  • Pour the peanut butter mixture evenly over the chocolate layers in the molds. Make sure to leave enough room for the second layer of chocolate. Freeze for 10 minutes.
  • Pour the remaining chocolate mixture evenly over the peanut butter layers in the molds, filling completely to the rim of each. Wipe off any excess that spills over the edges. If desired, sprinkle the cups with hemp hearts for added crunch. Freeze for 1 hour, until set, then pop out of the molds. The cups will keep in an airtight container in the refrigerator for up to 1 month.
  • Enjoy!

Nutrition Facts : Calories 192 calories, Carbohydrate 13 grams, Fat 15 grams, Fiber 1 gram, Protein 3 grams, Sugar 9 grams

PEANUT BUTTER CHOCOLATE CUPS



Peanut Butter Chocolate Cups image

Our children love these rich, creamy candies. -Aljene Wendling, Seattle, Washington

Provided by Taste of Home

Categories     Desserts

Time 20m

Yield 1 dozen.

Number Of Ingredients 4

1 milk chocolate candy bar (7 ounces)
1/4 cup butter
1 tablespoon shortening
1/4 cup creamy peanut butter

Steps:

  • In a microwave, melt chocolate, butter and shortening; stir until smooth. Place foil or paper miniature baking cups in a miniature muffin tin. Place 1 tablespoon of chocolate mixture in each cup. , In a microwave, melt peanut butter; stir until smooth. Spoon into cups. Top with remaining chocolate mixture. Remelt chocolate mixture if necessary. Refrigerate 30 minutes or until firm.

Nutrition Facts : Calories 93 calories, Fat 9g fat (4g saturated fat), Cholesterol 11mg cholesterol, Sodium 66mg sodium, Carbohydrate 3g carbohydrate (2g sugars, Fiber 0 fiber), Protein 2g protein.

PEANUT BUTTER-CHOCOLATE MOUSSE CUPS



Peanut Butter-Chocolate Mousse Cups image

Easy-peasy Peanut Butter-Chocolate Mousse Cups only take ten minutes to prep, and yet they look stunningly sophisticated. Entertain with style―and ease―with our Peanut Butter-Chocolate Mousse Cups recipe.

Provided by My Food and Family

Categories     Recipes

Time 1h10m

Yield 5 servings

Number Of Ingredients 4

1-1/2 cups thawed COOL WHIP Whipped Topping
1/4 cup creamy peanut butter
3 Tbsp. miniature semi-sweet chocolate chips, divided
1 pkg. (1.9 oz.) frozen mini phyllo shells, thawed

Steps:

  • Add COOL WHIP to peanut butter in medium bowl; whisk just until blended. Stir in 2 Tbsp. chocolate chips.
  • Spoon into resealable plastic bag; cut small piece off one bottom corner of bag. Use to pipe COOL WHIP mixture into shells.
  • Sprinkle with remaining chocolate chips.

Nutrition Facts : Calories 220, Fat 16 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 0 mg, Sodium 120 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 4 g

HEALTHY FROZEN CHOCOLATE PEANUT BUTTER CUPS



Healthy Frozen Chocolate Peanut Butter Cups image

This is a recipe from Oxygen magazine. It's super healthy and delicious! This will definitely fix your chocolate craving! I doubled the recipe to get 4 cups.

Provided by Ewalla

Categories     Candy

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 5

2 scoops chocolate whey protein powder
2 tablespoons natural-style peanut butter
2 tablespoons unsweetened cocoa powder
4 (5 ounce) packets stevia
4 ounces water

Steps:

  • Blend all the ingredients together in a blender.
  • Divide the peanut butter mixture into round muffin tins, filling about 3/4 full. Place filled muffin tin in freezer and let freeze for about an hour or until firm.

Nutrition Facts : Calories 53.2, Fat 4.4, SaturatedFat 1, Sodium 2.8, Carbohydrate 3.1, Fiber 1.4, Sugar 0.8, Protein 2.5

WHITE CHOCOLATE PEANUT BUTTER CUPS



White Chocolate Peanut Butter Cups image

Found this recipe and it looks like something right up my alley. Someone in the comments section tried to convert the amounts from ounces. If you don't have a kitchen scale, I would imagine this would be pretty forgiving if just a tad off. 2 ounces = 4 tablespoons (1/4 cup) 7 ounces are anywhere from 3/4 -1 cup (about 14 tablespoons) http://erincooks.com/white-chocolate-peanut-butter-cups/ and http://www.foodnetwork.com/recipes/nigella-lawson/chocolate-peanut-butter-cups-recipe/index.html

Provided by gailanng

Categories     < 30 Mins

Time 30m

Yield 48 mini liner cups, 24 serving(s)

Number Of Ingredients 5

2 ounces soft dark brown sugar
7 ounces confectioners' sugar
2 ounces butter, softened
7 ounces smooth peanut butter
16 ounces white chocolate (not white chocolate bits)

Steps:

  • Place all the ingredients for the base in the bowl of a food processor. Blend the mixture until the mixture takes on a sandy texture.
  • Place 12 cupcake liners into a muffin tin. Using a medium ice cream or cookie scoop place 1 scoop of the base mixture into each cupcake liner. Press the mixture down to form an even layer at the bottom of each mini cupcake liner.
  • Melt the chocolate over a double-boiler. Using your scoop, top each peanut butter filled cupcake liner with 1 scoop of chocolate. Smooth the tops of the Peanut Butter Cups with the back of a spoon.
  • Refrigerate for 1 hour or overnight.
  • Note: To make this quicker, melt the white chocolate in the microwave. Microwave on 30% power for 2 minutes, remove and stir. Continue microwaving on 30 second intervals, stirring after each interval, until chips are melted and mixture is smooth. Do not overheat or the white chocolate will stiffen.

CHOCOLATE PEANUT BUTTER CUPS - WW POINTS = 2



Chocolate Peanut Butter Cups - Ww Points = 2 image

This recipe was taken from www.HungryGirl.com and said to make people shed tears of joy after biting into one! I found this on the www.weightwatchers.com website today in the community recipes.

Provided by senseicheryl

Categories     Frozen Desserts

Time 10m

Yield 12 muffin cups, 12 serving(s)

Number Of Ingredients 3

1 (8 ounce) container fat-free cool whip
1/3 cup natural-style chunky peanut butter
2 ounces light chocolate syrup, Hershey's

Steps:

  • Line muffin pan with foil liners.
  • Combine peanut butter and 1 cup of the Cool Whip with a whisk.
  • Fold in remaining Cool Whip and chocolate syrup.
  • Spoon into cups and freeze.

Nutrition Facts : Calories 7.3, Fat 0.1, Sodium 4.8, Carbohydrate 1.6, Sugar 1.4, Protein 0.1

CHOCOLATE PEANUT BUTTER-MISO CUPS



Chocolate Peanut Butter-Miso Cups image

Provided by Catherine McCord

Categories     dessert

Time 1h20m

Yield 20 to 24 cups

Number Of Ingredients 4

3/4 cup creamy or chunky peanut butter
1/4 cup confectioners' sugar
3 tablespoons white miso
One 10-ounce bag dark chocolate chips (or semisweet or milk chocolate chips)

Steps:

  • Line a 24-cup mini-muffin pan with paper liners.
  • Place the peanut butter, confectioners' sugar and miso in a small bowl and stir to combine.
  • Place the chocolate chips in a microwave-safe bowl and microwave, stirring halfway through, until melted and smooth, about 90 seconds.
  • Place 1 heaping teaspoon of the melted chocolate into each of the paper liners and refrigerate for at least 10 minutes.
  • While the chocolate cups cool, roll 1 teaspoon of the peanut butter-miso mixture into a ball and then flatten into a disc. Repeat to make a total of 20 to 24 discs.
  • When the chocolate cups have cooled, top each with 1 peanut butter disc then cover with the remaining melted chocolate. (Remelt the chocolate, if necessary.)
  • Refrigerate until the chocolate cups set, 30 to 60 minutes.
  • Peel off the paper liners and serve, or store in an airtight container at room temperature for up to 4 days or refrigerate for up to 3 weeks.

CHOCOLATE-PEANUT BUTTER KETO CUPS



Chocolate-Peanut Butter Keto Cups image

This is a modification of a recipe for a peanut butter cup-style fat-bomb I found online. Store in the fridge or freezer. When hungry or needing a fat bomb (if you are on keto), eat one.

Provided by John Larkin

Categories     Desserts     Nut Dessert Recipes     Peanut Dessert Recipes

Time 1h18m

Yield 12

Number Of Ingredients 8

1 cup coconut oil
½ cup natural peanut butter
2 tablespoons heavy cream
1 tablespoon cocoa powder
1 teaspoon liquid stevia
¼ teaspoon vanilla extract
¼ teaspoon kosher salt
1 ounce chopped roasted salted peanuts

Steps:

  • Melt coconut oil in a saucepan over low heat, 3 to 5 minutes. Stir in peanut butter until smooth. Whisk in heavy cream, cocoa powder, liquid stevia, vanilla extract, and salt.
  • Pour chocolate-peanut butter mixture into 12 silicone muffin molds. Sprinkle peanuts evenly on top. Place molds on a baking sheet.
  • Freeze chocolate-peanut butter mixture until firm, at least 1 hour. Unmold chocolate-peanut cups and transfer to a resealable plastic bag or airtight container.

Nutrition Facts : Calories 246.4 calories, Carbohydrate 3.3 g, Cholesterol 3.4 mg, Fat 26 g, Fiber 1.1 g, Protein 3.4 g, SaturatedFat 17.3 g, Sodium 88.6 mg, Sugar 1 g

ALICIA SILVERSTONE'S THE KIND DIET CHOCOLATE PEANUT BUTTER CUPS



ALICIA SILVERSTONE'S THE KIND DIET CHOCOLATE PEANUT BUTTER CUPS image

Categories     Chocolate     Dessert

Number Of Ingredients 7

½ cup Earth Balance butter
¾ cup crunchy peanut butter (preferably unsweetened and unsalted)
¾ cup graham cracker crumbs or 10 graham cracker squares
¼ cup maple sugar or other granulated sweetener (Agave nectar)
1 cup grain-sweetened, nondairy chocolate or carob chips
¼ cup soy, rice, or nut milk
¼ cup chopped pecans, almonds, or peanuts

Steps:

  • 1. Line a 12-cup muffin tin with paper liners. (If You Care makes unbleached liners made from recycled paper.) Set aside. 2. Melt the butter in a small saucepan over medium heat. 3. Stir in the peanut butter, graham cracker crumbs, and maple sugar and mix well. 4. Remove the mixture from the heat. Evenly divide the mixture, approximately 2 tablespoons per cup, among the muffin cups. 5. Combine the chocolate and milk in another pan. Stir over medium heat until the chocolate has melted. 6. Spoon the chocolate evenly over the peanut butter mixture. 7. Top with chopped nuts. 8. Place in the refrigerator to set for at least 2 hours before serving. Source: Alicia Silverstone

CHOCOLATE PEANUT BUTTER CUPS



Chocolate Peanut Butter Cups image

Provided by Food Network

Categories     dessert

Time 2h20m

Yield 12 pieces

Number Of Ingredients 4

1 cup peanut butter
1/4 teaspoon salt
1/2 cup powdered sugar
1 (12-ounce) package Hershey's milk chocolate chips

Steps:

  • In a small bowl, mix the peanut butter, salt and powdered sugar until firm. Slowly melt the chocolate chips in a double boiler over hot, not boiling, water. You may also melt them in a microwave oven set on high for 2 minutes, stirring halfway through the heating time. Grease the muffin tin cups and spoon some chocolate into each cup, filling halfway. With a spoon, draw the chocolate up the edges of each cup until all sides are coated. Cool in the refrigerator until firm. Spread some of the peanut butter onto the chocolate in each cup, leaving room for the final chocolate layer. Cool the cups again to firm up the peanut butter. Pour some chocolate onto the top of each candy and spread it to the edges. Let sit at room temperature, or covered in the refrigerator. Turn out of the pan when firm.

CHOCOLATE-PEANUT BUTTER DREAM CUPS



Chocolate-Peanut Butter Dream Cups image

Chocolate pudding mix and peanut butter are whisked together with cold milk and spooned over chocolate wafers to make this the dreamy dessert.

Provided by My Food and Family

Categories     Home

Time 10m

Yield 4 servings

Number Of Ingredients 4

8 chocolate wafer cookies, divided
2 Tbsp. creamy peanut butter
2 cups cold milk
1 pkg. (3.9 oz.) JELL-O Chocolate Flavor Instant Pudding

Steps:

  • Place 1 wafer in each of 4 small dessert dishes. Chop remaining wafers.
  • Place peanut butter in medium bowl. Gradually whisk in milk until blended. Add dry pudding mix; beat 2 min. Spoon over wafers in dessert dishes.
  • Top with chopped wafers.

Nutrition Facts : Calories 260, Fat 8 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 10 mg, Sodium 600 mg, Carbohydrate 42 g, Fiber 2 g, Sugar 29 g, Protein 7 g

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