Captain Chad’s Chocolate Peanut Butter Cup Recipe

I really love these peanut butter cups and how easy they are to make.

Check out what my pals over at Tasty Kitchen had to say about this recipe:

“Vegan, gluten-free and dairy-free, this Chocolate Peanut Butter Cup is a delicious allergy-friendly dessert. Because no one should live without chocolate.”

Not only do these peanut butter cups taste good but they are GOOD for you!

 

Ingredients

16 ounces, weight Hershey Semi-Sweet Chocolate Chips

1 Tablespoon LouAnn Coconut Oil

½ cups Jif Creamy Peanut Butter

Instructions

Melt chocolate in double boiler (place a heat proof bowl over boiling water). Add coconut oil and mix until the chocolate has completely melted and is creamy and smooth.

Pour a layer of the melted chocolate into a silicone mold (paper muffin cups will work just fine!). Place it in freezer for about 15 minutes.

Remove the chocolate from freezer, add about ½ tablespoon of peanut butter. Keep refrigerated.

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Quick Tip: Remember to keep these peanut butter cups refrigerated as they tend to melt.

Thank you to Tasty Kitchen for this great recipe.

1 comments

so you put the chocolate mixture in bottom of a muffin cup, then freeze, then what? spread the peanut butter on top of the chocolate? then refrigerate?

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