Description
Rich peanut butter and chocolate cups, a fun make-ahead treat.
Perfect for satisfying your sweet tooth all week long.
Ingredients
Scale
- 6 tbsp (90 ml) creamy peanut butter
- 4 tbsp (60 ml) coconut oil
- 3 tbsp (45 ml) powdered sugar
- 4 tbsp (60 ml) chocolate spread
- 1 tbsp (15 ml) powdered sugar
Instructions
- For the PB layer:
- Mix all ingredients in a bowl until fully incorporated.
- Pour about 2 tsp of the mixture into silicone cupcake liners (use muffin tins for paper liners to maintain shape).
- Refrigerate for 30 minutes to firm up, or freeze for faster results.
- Meanwhile, make the chocolate layer by mixing the chocolate spread with the powdered sugar. The consistency will be firmer than the peanut butter mixture, similar to play-doh.
- Remove the cups from the refrigerator and add the chocolate layer.
- Spread the chocolate layer to create distinct layers or leave the edges clear for pouring the peanut butter layer on top.
- Add a final layer of peanut butter.
- Refrigerate until firm.
- Remove from liners and serve immediately or store in a covered container in the refrigerator. These are not shelf-stable and will soften at room temperature.
Notes
- For a smoother peanut butter layer, microwave the peanut butter briefly (5-10 seconds) before mixing.
- If the chocolate layer is too thick, add a teaspoon of coconut oil to thin it out.
- Store in an airtight container in the refrigerator for up to 5 days; they will soften slightly at room temperature.
- Prep Time: 10 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 20
- Sodium: 50
- Fat: 15
- Saturated Fat: 8
- Unsaturated Fat: 7
- Carbohydrates: 25
- Fiber: 2
- Protein: 4