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.
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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?