5-Component Chocolate Peanut Butter Cups

 

5 ingredient Chocolate Peanut Butter Cups!

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5-Ingredient Chocolate Peanut Butter Cups

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5-Ingredient Peanut Butter Cups

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Ingredients ½ cup natural peanut butter ¼ cup honey 2 tablespoons coconut oil. DIRECTIONS Line a muffin tin with muffin tin liners. In a bowl or measuring cup, add the dark chocolate and ¼ cup coconut oil.

Microwave for 30-second intervals until melted, stirring each time. Stir in vanilla extract. Pour half of the chocolate mixture into the liners (just enough to cover the.

Milk Chocolate (Sugar, Cocoa Butter, Chocolate, Nonfat Milk, Lactose, Lecithin, PGPR (emulsifier)), Peanuts, Sugar, Dextrose, Salt, TBHQ (preservative), citric acid (to maintain freshness). It just seems to me that there are A LOT of unnecessary ingredients for. To make the peanut butter portion: 1/2 cup natural peanut butter 1/4 cup honey 2 tbsp coconut oil. They recommend muffin liners but we didn’t have any so you’ll be fine haha. Melt the chocolate chips and 1/4 cup coconut oil in the microwave, mix together, and then pour half of the mixture into the muffin tin (making your base layer).

Freeze for 5-10 minutes. These little bites are made with peanut butter, but I imagine any nut butter would work – almond would go a treat and of course hazelnut always pairs so beautifully with chocolate. Choc salted peanut butter caramel cups. Base 8 dates 1/2 cup peanut butter 2 Tbsp coconut oil 1 Tbsp maple syrup.

Topping 2 Tbsp cacao 1 Tbsp maple 1/2 cup coconut oil. These super simple, 5 ingredient healthier vegan chocolate peanut butter cups are refined sugar-free, dairy-free and absolutely delicious for any sweet and savoury cravings! Homemade peanut butter cups are such a guilty pleasure of mine, and luckily when making them from home I can control all the ingredients in order to create wonderful. Make your own peanut butter cups using just 5 simple ingredients — dark chocolate chips, peanut butter, coconut oil, honey and sea salt.

Ingredients For the peanut butter filling: 1 cup creamy peanut butter, preferably unsweetened 2 teaspoons coconut oil, at room temperature. These No Bake Chocolate Peanut Butter Bars taste like Reece’s peanut butter cups! A soft peanut butter biscuit base topped with a peanut.

Place 1 1/2 cups of the chocolate chips and 2 tablespoons of the peanut butter in a small sauce pan. Heat over low heat, stirring often until melted and smooth. Alternately, you can do this in the microwave on 30-second intervals, stirring after.

List of related literature:

While the chocolate bases are freezing, make the peanut butter filling by mixing the peanut butter, coconut oil, and salt in a medium bowl.

“The Better Period Food Solution: Eat Your Way to a Lifetime of Healthier Cycles” by Tracy Lockwood Beckerman
from The Better Period Food Solution: Eat Your Way to a Lifetime of Healthier Cycles
by Tracy Lockwood Beckerman
Ulysses Press, 2019

Combine 1 cup semisweet chocolate chips and ½ cup crunchy peanut butter in large bowl; microwave, stirring occasionally, until melted, 1 to 3 minutes.

“The America's Test Kitchen Quick Family Cookbook: A Faster, Smarter Way to Cook Everything from America's Most Trusted Test Kitchen” by America's Test Kitchen
from The America’s Test Kitchen Quick Family Cookbook: A Faster, Smarter Way to Cook Everything from America’s Most Trusted Test Kitchen
by America’s Test Kitchen
America’s Test Kitchen, 2012

Combine 4 tablespoons each butter, creamy peanut butter and chocolate chips in a small microwave-safe bowl and microwave until melted.

“Food Network Magazine The Big, Fun Kids Cookbook: 150+ Recipes for Young Chefs” by Food Network Magazine, Maile Carpenter
from Food Network Magazine The Big, Fun Kids Cookbook: 150+ Recipes for Young Chefs
by Food Network Magazine, Maile Carpenter
Hearst Home Books, 2020

Thoroughly combine 1 cup of finely crushed vanilla wafer crumbs, 1 cup of finely chopped pecans, 1 cup of powdered sugar, and 2 tablespoons of unsweetened cocoa.

“Southern Food: At Home, on the Road, in History” by John Egerton, Ann Bleidt Egerton
from Southern Food: At Home, on the Road, in History
by John Egerton, Ann Bleidt Egerton
University of North Carolina Press, 1993

Melt 2 (2-ounce) chocolate bark coating squares; dip peanut brittle pieces into melted chocolate.

“The All New Ultimate Southern Living Cookbook: Over 1,250 Of Our Best Recipes” by The Editors of Southern Living
from The All New Ultimate Southern Living Cookbook: Over 1,250 Of Our Best Recipes
by The Editors of Southern Living
TI Incorporated Books, 2017

In a mixing bowl, place two squares (2 ounces) of unsweetened chocolate and cup butter.

“Complete Book of Grade 4” by Thinking Kids
from Complete Book of Grade 4
by Thinking Kids
Carson Dellosa Education, 2015

Combine the chocolate, almond butter, and salt in a small heatproof bowl and set over a pan of simmering water to melt (or melt in the microwave on high in 25-second increments, stirring after each, about 1 minute total).

“Procrastibaking: 100 Recipes for Getting Nothing Done in the Most Delicious Way Possible” by Erin Gardner
from Procrastibaking: 100 Recipes for Getting Nothing Done in the Most Delicious Way Possible
by Erin Gardner
Atria Books, 2020

You can also make these with cashew butter instead of peanut butter and add some mint extract for a chocolate mint truffle!

“Keto Quick Start: A Beginner's Guide to a Whole-Foods Ketogenic Diet with More Than 100 Recipes” by Diane Sanfilippo
from Keto Quick Start: A Beginner’s Guide to a Whole-Foods Ketogenic Diet with More Than 100 Recipes
by Diane Sanfilippo
Victory Belt Publishing, 2019

Top Layer: Melt chocolate chips and peanut butter in heavy saucepan over low heat, stirring often.

“150 Delicious Squares” by Jean Paré
from 150 Delicious Squares
by Jean Paré
Company’s Coming, 1981

Scatter butter pieces and ¹∕ cup almonds over top and process until mixture clumps together into large, crumbly balls, about 30 seconds, scraping down bowl halfway through.

“Cook's Illustrated Cookbook: 2,000 Recipes from 20 Years of America?s Most Trusted Food Magazine” by Cook's Illustrated
from Cook’s Illustrated Cookbook: 2,000 Recipes from 20 Years of America?s Most Trusted Food Magazine
by Cook’s Illustrated
America’s Test Kitchen, 2011

Alexia Lewis RD

Registered Dietitian Nutritionist and Certified Heath Coach who believes life is better with science, humor, and beautiful, delicious, healthy food.

[email protected]

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21 comments

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  • David was this the kitchen you used when in LA for the food network channel? If so I can’t believe it was 4 yrs ago. I would have said 2 yrs ago lol. Great recipe but I think I’ll cut it in half. It will psychologically make me feel less guilty OR I’ll end up making it TWICE lol:o)

  • I just used you recipe but instead I put some melted chocolate in some domes and it is delicious! Thank you for sharing! I’m sure my kids are going to love these after dinner!:)

  • WHAT’S UP WITH THAT AMOUNT OF SUGAR?!!!
    Especially if you use sweet cookies. And then sweet chocolate on top xD

    They look really good though, I shall try this with half the amount of sugar

  • Thank you for posting this video and having your channel. My brother died recently but Ive been watching your channel for a while now because you look a lot like him and He was a great chef, baker and cook like you. And this treat was the first thing my kids and I made during shut down this year so thank you because they were delicious����❤️

  • So.. in order for people to have dairy, female cows are forcibly impregnated with a metal rod up their cervix. They then become pregnant for 9 months and they form a very close bond with their baby, in the exact same way that human mothers do. Within 24 hours, the baby calf is taken away from the mother and this causes the cow and the baby calf extreme distress. The mother will try to follow her baby as far as she possibly can and when her baby is gone she will cry and mourn for days. She will go to the same place where she last saw her baby and cry. Then the whole process starts again when the farmers forcibly impregnate her again, and she goes through the same cycle over and over again until her body cant take it anymore, and then she is slaughtered. As for the calves, if it’s a male calf they are killed for veal and if it’s a female they will live the same tragic fate as their mothers. Please watch this 5 minute video that explains the dairy industry: https://youtu.be/x9sSDTbJ8WI

  • Heres my measurements: 1/2 cup of unsalted butter. 1 3/4 cup of powdered sugar. 1 cup of PB. 3/4 cup of Graham Crackers. For the chocolate I use 1/4 cup of butter and 1/2 cup of semi sweet chocolate chips.

  • David I love your new place. I must have missed the 1st video when you moved. Very nice place. Of course I don’t watch you for your back ground I watch you for your delicious simple recipes and of course your happy attitude.

  • could you please say the measurements of the brownie tin… in that way I would know that my one is too thick or thin.. great video.. loved it.. Thank you!:)

  • You made a video white chocolate fudge over oreos, do you know of a correct way of making peanutbutter fudge using reeses chips and then pouring over broken nutter butters. Or is this a bad idea.

  • Wow you are so sweet and always a happy guy love you so much.love watching your videos and making your receipt keep up your good work it so amazing to always see you. thank you so much and God bless you always

  • try using cornflakes insted of gramcrackers and dont cruch the cornflakes to mutch.. gives this a crunshy feeling.. almost taste as a snickersbar..

  • Yum looks delicious i am making this soon will try this with sunflower seed butter and sugar free maple syrup and hu gems tell olive i love her sooooooooooooooo much and i say hi to her love dogs tell olive she is my friend drooling over my samsung galaxy j4 love your recipes making me hungry Thanks Ramya

  • Handsome, I really enjoy your recipes. I’ve tried 2 with great success. Your also soft on my ears, just love you beautiful accent.
    Thanks

  • It’s been 4 years since the release of this video, and it was the last time I made this.

    You wanna know how good this was? Tell ya what, I still dream about the first time I made this.

  • Just popped them in the fridge!! Loving your recipes!!!! Was watching SpaceX, weather caused them to delay. So Saturday, gonna try again!! I’ll have to find another awesome recipe for Saturday!

  • THANK YOU Matt! for not using marshmallow fluff in this recipe. It seems like cheating to me! lol
    Love peanut butter cups and so does my entire family, so this recipe is going on the Christmas recipe list!

  • Add some coconut oil, like 2 tablespoons and melt alongside the chocolate and it will give it a very nice gloss and will make it more pliable and easy to cut when set!!

  • I love love your recipes, but as you give the amounts with cups instead of grams, I really cannot do them:( I have to do a ton of internet search for each recipe and this makes me so sorry:(( Would it be a bit trouble for you to write the amounts in grams as well?

  • I never commented on any of your videos however, I have watched a few in the past. This recipe looks very easy to mix up and I will try it for my granddaughter’s birthday later this month. Thank you so much, Matt!

  • When I was a kid in 1988 I attended a school in Madera ca.I was in the third grade and the schools name was Howard Elementary school,any way there was this older heavy set white cafeteria lady and every morning rain or shine she would bake these warm and delicious carmelish/peanut buttery squares wih a crispy/flakey bottom crust layer.I still to this day,can taste those yummy sweet square pieces of Heaven.I miss that old lady she had a very awesome and unique abillity to cook the most scrumptious treats and then sell them for 50cents each. I would do anything to have that recipe then I would sit and eat them all day long and savour every single bite till there aint a bite left.

  • The perfect keto fat bomb! I have made these twice now, but I use tahini (sesame butter the kind that is made from toasted sesame seeds) which I much prefer instead of peanut butter and I used xylitol that I ground finely. It’s fantastic! Tastes so much like the ones with peanut butter that I remember but even better. Thank you, great recipe!