Best Frozen Peanut Butter Cups Recipes

WW FROZEN PEANUT BUTTER CUPS

Steps:

• Combine Cool Whip and peanut butter.
• Line mini muffin pan with 24 mini cupcake liners and spoon in mixture.
• Top with a drizzle of syrup and freeze
• That's it!

FROZEN PEANUT BUTTER CUPS

Steps:

• Have 2 mini-muffin pans, a can of non-stick spray, a pastry brush, and a package of paper/foil candy cups out and ready; clear some space in the freezer.
• Slowly melt the chocolate in a double boiler over hot water or in a microwave set on high for 2 minutes, stirring halfway through the heating time to smooth it out. Dot a bit of chocolate in the center of each muffin cup and press a candy wrapper in the molds so it sticks in place. Lightly spray the insides of the wrappers with a little non-stick cooking spray. Brush about a tablespoon of the melted chocolate into the paper liners, pulling it up the insides of the wrapper so it's all coated. Stick the chocolate cups in the freezer to harden while making the peanut butter filling. Keep the remaining melted chocolate warm so it stays smooth; we'll need it again in a few minutes.
• Combine the peanut butter, warm water, and honey in a mixing bowl, blend with a whisk until smooth and thinned out a bit. Using a rubber spatula, fold the whipped cream into the peanut butter mixture to make a light mousse - don't overdo it, it's ok if there are streaks of cream in the filling. Spoon the peanut butter mousse into a pastry bag filled with a large plain tip. Take the chocolate cups out; they should be pretty solid by now, and pipe the peanut butter mousse into the centers, leaving room for a cap of chocolate. Freeze again for a few minutes just so the mousse sets up a bit.
• Spoon more melted chocolate on top to cover the peanut butter and fill the cup to the top; spreading evenly with a knife so it's smooth and level. Sprinkle a little chopped peanuts on top and stick the peanut butter cups in the freezer to set up for 15 to 20 minutes. Invert the muffin pans on a cutting board to pop out the peanut butter cups.

FROZEN WHIPPED PEANUT BUTTER CUPS

Steps:

• Combine Cool Whip and peanut butter.
• Melt Chocolate slowly,on low heat stirring constantly until melted. Be careful not to burn.
• Coat cupcake liners with 2/3 of chocolate and place in cupcake tin.
• Freeze for two minutes so chocolate is hardened.
• Spoon in peanut butter mixture.
• Top cups with remaining chocolate.
• Freeze.
• Optional: Remove chocolate from recipe and serve without chocolate coating.

HEALTHY FROZEN CHOCOLATE PEANUT BUTTER CUPS

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.

FROZEN JELL-O® NO BAKE PEANUT BUTTER CUPS

Steps:

• Mix Crust Mix and margarine thoroughly with fork until crumbs are evenly moistened. Press firmly onto bottoms of 12 foil-lined medium muffin cups. Set aside.
• Pour milk into deep medium bowl. Add Filling Mix and contents of Peanut Butter packet. Beat with electric mixer on low speed 30 sec. Increase mixer to high speed; beat an additional 3 min. (Do not underbeat.) Spoon into prepared muffin cups. Place Topping Pouch in hot water 30 sec. Knead 30 sec. Squeeze topping equally over filling in cups.
• Freeze 2 hours or until firm. Store, covered, in freezer up to 2 weeks.

FROZEN CHOCOLATE PEANUT BUTTER CUPS.

Steps:

• 1. Line a baking sheet with paper cupcake liners. 2. Melt the chocolate and coconut oil in a bowl in the microwave until melted. Drop 1 tablespoon of melted chocolate into each liner, then use the back of a spoon to brush the chocolate 1/2 way up the sides of the liner. Place in the freezer for 10 minutes, until firm. 3. Meanwhile, beat together the peanut butter, sugar, butter, and vanilla until smooth and creamy. 4. Spoon 1 rounded tablespoon of peanut butter into each chocolate cup. Freeze another 10 minutes, then spoon over the melted chocolate, covering all the peanut butter. Sprinkle with flaky sea salt. 5. Freeze until completely frozen, about 2 hours. Remove from the freezer, let sit 2-3 minutes. Eat and ENJOY!