Chocolate Peanut Butter Cups
Ingredients
Chocolate Layer:
- 2 cups semi-sweet chocolate chips or dark chocolate if preferred
- 1 tablespoon coconut oil
Peanut Butter Filling:
- 3/4 cup creamy peanut butter not natural-style
- 1/4 cup powdered sugar
- 1/4 teaspoon salt
- 1/2 teaspoon vanilla extract
Instructions
- Line a muffin tin with paper liners (standard or mini size).
- In a microwave-safe bowl, melt the chocolate chips and coconut oil in 30-second bursts, stirring in between until smooth.
- Spoon 1 teaspoon of melted chocolate into each liner. Use the back of a spoon to spread it slightly up the sides. Chill in the freezer for 10 minutes.
- Meanwhile, mix peanut butter, powdered sugar, salt, and vanilla until smooth and thickened.
- Roll 1 teaspoon of the peanut butter mixture into balls and slightly flatten. Place on top of the set chocolate base.
- Cover with more melted chocolate until the peanut butter is sealed in. Tap the pan gently to smooth out the tops.
- Chill until firm—about 30 minutes in the fridge or 15 in the freezer.
Notes
- Natural peanut butter tends to separate—use a no-stir variety for best texture.
- Want a salty-sweet pop? Sprinkle a few flakes of sea salt on top before chilling!
- Store in an airtight container in the fridge for up to 2 weeks or freeze for longer.