5-INGREDIENT CHOCOLATE PEANUT BUTTER CUPS RECIPE BY TASTY
Here's what you need: dark chocolate, coconut oil, vanilla extract, natural peanut butter, honey, coconut oil, muffin tin liner
Provided by Tiffany Lo
Categories Desserts
Yield 12 servings
Number Of Ingredients 7
Steps:
- Line a muffin tin with muffin tin liners.
- In a bowl or measuring cup, add the dark chocolate and ¼ cup (50 g) coconut oil.
- Stir in vanilla extract.
- Microwave for 30-second intervals until melted, stirring each time.
- Pour half of the chocolate mixture into the liners (just enough to cover the whole bottom). Save the other half for the top layer.
- Freeze for 15 minutes.
- In a bowl or measuring cup, add the peanut butter, honey, and 2 tablespoons coconut oil.
- Microwave 15 seconds or until slightly melted and pourable.
- Pour mixture evenly into the muffin tin.
- Freeze for 5 minutes.
- Pour remaining chocolate mixture on top of the peanut butter layer.
- Freeze until firm about 1 hour.
- Store in the refrigerator until ready to serve.
- Enjoy!
Nutrition Facts : Calories 229 calories, Carbohydrate 17 grams, Fat 18 grams, Fiber 1 gram, Protein 3 grams, Sugar 13 grams
PEANUT BUTTER CUP AND OREO™ CAKE
Love Oreo™ cookies and Reese's™ Peanut Butter Cups™ but can't pick your favorite? Have both in this over-the-top chocolate pudding cake layered with cookies and cream-peanut butter frosting and topped with mountains of Oreo™ cookies and Peanut Butter Cups™.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h50m
Yield 12
Number Of Ingredients 10
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pans). Spray bottoms and sides of three 8-inch round cake pans with cooking spray.
- In large bowl, beat Cake ingredients with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Pour 1 2/3 cups batter in each pan.
- Bake 20 to 24 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling racks. Cool completely, about 1 hour.
- In large bowl, beat vanilla frosting and 1/2 cup peanut butter with spoon until well blended. Stir in 1 cup crushed cookies until blended.
- Place one cake layer on serving plate. Spread 3/4 cup frosting on top; top with second cake layer. Spread 3/4 cup frosting on top; top with third cake layer. Spread remaining frosting on top, mounding frosting in center. Refrigerate 30 minutes.
- When ready to serve, top cake with Decorations, mounding in center. (See photo as guide.)
- In small microwavable bowl, microwave chocolate fudge sauce uncovered on High 10 to 30 seconds or until thin enough to drizzle. Drizzle warmed sauce over cake. In another small microwavable bowl, microwave 2 tablespoons peanut butter uncovered on High in 10-second intervals until thin enough to drizzle. Drizzle warm peanut butter over cake. Store any remaining cake loosely covered in refrigerator.
Nutrition Facts : Calories 600, Carbohydrate 81 g, Cholesterol 45 mg, Fat 4, Fiber 2 g, Protein 7 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 660 mg, Sugar 55 g, TransFat 0 g
CHOCOLATE PEANUT BUTTER CUPS
A simple but decadent confection that quells the urge to dip your chocolate bar in the peanut butter.
Provided by SHAUNNSMOM
Categories Desserts Chocolate Dessert Recipes Milk Chocolate
Time 2h
Yield 12
Number Of Ingredients 4
Steps:
- Trim 12 paper muffin cup liners to half of their height.
- Place 1/2 chocolate chips in a microwave safe container. Microwave for 2 minutes, stirring after each minute. Spoon melted chocolate into muffin cups, filling halfway. With a spoon, draw the chocolate up the sides of the cups until evenly coated. Cool in the refrigerator until firm.
- In a small bowl, mix together peanut butter, confectioners' sugar and salt. divide into the chocolate cups. Melt the remaining chocolate, and spoon over peanut butter. Spread chocolate to edges of cups.
Nutrition Facts : Calories 289.9 calories, Carbohydrate 25.5 g, Cholesterol 8.9 mg, Fat 19.8 g, Fiber 1.3 g, Protein 7.2 g, SaturatedFat 7.6 g, Sodium 191.9 mg, Sugar 21.4 g
5-INGREDIENT CHOCOLATE PEANUT BUTTER CUPS
Make and share this 5-Ingredient Chocolate Peanut Butter Cups recipe from Food.com.
Provided by Charles D.
Categories Dessert
Time 20m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- 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 whole bottom). Save the other half for the top layer.
- Freeze for 15 minutes.
- In a bowl or measuring cup, add the peanut butter, honey, and 2 tablespoons coconut oil.
- Microwave 15 seconds or until slightly melted and pourable.
- Pour mixture evenly into the muffin tin.
- Freeze for 5 minutes.
- Pour remaining chocolate mixture on top of the peanut butter layer.
- Freeze until firm, about 1 hour.
- Store in the refrigerator until ready to serve.
Nutrition Facts : Calories 399, Fat 36, SaturatedFat 21.1, Sodium 9.6, Carbohydrate 22.5, Fiber 5, Sugar 13.9, Protein 8.3
PEANUT BUTTER COOKIES
Make these quick and easy peanut butter cookies for a nutty dessert everyone will love.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 45m
Yield Makes 48
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees. In a medium bowl, whisk together flour and baking powder; set aside.
- In a large bowl, beat peanut butter, sugar, and butter until smooth. Beat in egg. Gradually add flour mixture, beating to combine.
- Pinch off dough by the tablespoon; roll into balls. Place 2 inches apart on parchment-lined baking sheets. Using a fork, press balls in a crisscross pattern, flattening to a 1/2-inch thickness.
- Bake cookies, rotating halfway through, until lightly golden, 18 to 22 minutes. Cool cookies on a wire rack.
Nutrition Facts : Calories 181 g, Fat 8 g, Protein 3 g
3-INGREDIENT PEANUT BUTTER CUPS RECIPE BY TASTY
We've all had our cravings: sometimes sweet, sometimes salty. But have you ever craved both at once? Sometimes you just need your sweet-salty fix and, well, you can count on a Reese's cup to deliver. Or, you can just make your own! With only three ingredients and the simplest of directions, these are way easier to throw together than you might think. Get ready for your very own candy factory extravaganza to begin!
Provided by Camille Bergerson
Categories Desserts
Yield 6 servings
Number Of Ingredients 3
Steps:
- Prepare a cupcake tin with 6 liners.
- Stir peanut butter and powdered sugar together until smooth.
- Spread 1 to 2 tablespoons of chocolate in the bottom of each cupcake liner.
- Dollop 1 to 2 teaspoons of the peanut butter mixture on top of the chocolate.
- Cover each dollop of peanut butter with more chocolate and smooth out the top.
- Refrigerate for 1 hour or until chocolate has hardened.
- Remove peanut butter cups from the liners.
- Enjoy!
Nutrition Facts : Calories 303 calories, Carbohydrate 26 grams, Fat 20 grams, Fiber 2 grams, Protein 7 grams, Sugar 20 grams
CHOCOLATE PEANUT BUTTER CUPS
I developed this recipe by combining some dessert recipes in my collection. The smooth peanut butter flavor earns rave reviews.
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 3 dozen.
Number Of Ingredients 7
Steps:
- In a microwave, melt chocolate chips and shortening; stir until smooth. Place a scant teaspoonful inside each foil cup and rotate it gently in the palm of your hand to coat the sides and bottom. (Use a spoon to help coat the sides if necessary.) , Place cups in miniature muffin pans; chill until firm. Set remaining chocolate aside. In a medium bowl, combine the peanut butter, milk powder, corn syrup and vanilla until smooth. , Shape into 1-in. balls; press one ball into each chocolate cup. Top with remaining melted chocolate. Chill until set. Store in an airtight container in refrigerator.
Nutrition Facts : Calories 112 calories, Fat 7g fat (3g saturated fat), Cholesterol 0 cholesterol, Sodium 49mg sodium, Carbohydrate 12g carbohydrate (9g sugars, Fiber 1g fiber), Protein 3g protein.
CHOCOLATE PEANUT BUTTER CUPS
These chocolate peanut butter cups are dangerously simple to make, with just a few ingredients that you probably have in the pantry right now. They come together faster than a trip to the convenience store. And they are completely customizable. Once you've gotten your fill of the standard peanut butter cup, try honey-sweetened cashew butter cups. Or cinnamon-spiked almond butter cups. Drizzle the finished cups with a bit of white or milk chocolate, some flaky sea salt or a sprinkle of finely chopped nuts for an upgraded presentation. Or sneak a tiny dollop of raspberry jam underneath the peanut butter layer for another delightfully classic pairing. The possibilities are endless.
Provided by Samantha Seneviratne
Categories candies, dessert
Time 50m
Yield 18 cups
Number Of Ingredients 5
Steps:
- Set 18 mini paper baking cups on a baking sheet. Melt 4 ounces of the chocolate either over a double boiler on the stove top or in short bursts in the microwave. Spoon 1 teaspoon of melted chocolate into each cup. Use an offset spatula or a small spoon to spread the chocolate slightly up the sides of each baking cup; make sure you have an even chocolate base at the bottom of each cup. Let cool at room temperature for about 15 to 20 minutes until mostly solid.
- Meanwhile, in a medium bowl, stir together peanut butter, confectioners' sugar, vanilla extract and salt. (Make sure the peanut butter is well-combined in the jar before you measure it.) Transfer the peanut butter mixture to a resealable plastic bag and seal it tightly.
- Cut one corner of the plastic bag and pipe 2 to 3 teaspoons of peanut butter mixture into the center of each cup. With a very lightly moistened finger, tamp down the peanut butter and make it flat and even, but leave a bit of space between the peanut butter and the edge of the paper cup (you should be able to see a ring of chocolate peeking from below the peanut butter).
- Melt the remaining 5 ounces of chocolate. Spoon 1 teaspoon of chocolate onto the top of each cup. Use an offset spatula or a small spoon to spread the chocolate evenly over the top and down the sides of the cup. Refrigerate until solid, about 30 minutes.
Nutrition Facts : @context http, Calories 257, UnsaturatedFat 11 grams, Carbohydrate 24 grams, Fat 18 grams, Fiber 3 grams, Protein 6 grams, SaturatedFat 7 grams, Sodium 100 milligrams, Sugar 19 grams, TransFat 0 grams
More about "5 ingredient chocolate peanut butter cups recipes"
5 INGREDIENT HOMEMADE PEANUT BUTTER CUPS L A FARMGIRL'S …
From afarmgirlsdabbles.com
5/5 (2)Total Time 20 minsCategory ChocolateCalories 100 per serving
- In a medium bowl, combine peanut butter, powdered sugar, and butter. Place in refrigerator for an hour to chill. Then roll mixture into balls, about 5/8'' in diameter. Place the balls in the bottom of a 9'' x 13'' pan, in a single layer, and refrigerate for 30 minutes.
- In a medium bowl, melt almond chocolate bark (and bittersweet chocolate, if desired, for a little deeper chocolate flavor) in short intervals in the microwave, stirring at each interval. Take care to not let it scorch. You could also use a double boiler for this.
- Let melted chocolate bark cool a bit before proceeding. Then place a bit of chocolate bark into the bottom of up to 6 bon bon cups. Gently top each chocolate layer with a peanut butter ball and then add more melted chocolate bark to cover the peanut butter balls. If topping with sprinkles, decorate these 6 peanut butter cups now, before the chocolate bark sets. Then proceed with creating 6 more, and so on, until completed.
THIS 5-INGREDIENT CAKE TASTES LIKE A CHOCOLATE PEANUT …
From today.com
SUGAR-FREE KETO PEANUT BUTTER CUPS RECIPE – 5 INGREDIENTS
From wholesomeyum.com
5-INGREDIENT PEANUT BUTTER CUPS - BAKER BY NATURE
From bakerbynature.com
5-INGREDIENT PEANUT BUTTER CUPS - EATING BIRD FOOD
From eatingbirdfood.com
4.3/5 (143)Calories 208 per servingCategory Dessert
- Line a muffin tin with paper or silicone liners. The recipe should make about 10-12 pb cups depending on how thick you make your layers.
- Melt chocolate chips and coconut oil for 1 minute in the microwave, stir and continue heating on 30 second intervals, until chocolate chips have melted and chocolate is smooth.
- Using a spoon pour enough chocolate (about 1-2 teaspoons) to cover the bottom of the liner into each liner. Place tray into the freezer for about 5-10 minutes for the chocolate to set.
- In another bowl, add peanut butter, honey, coconut oil and sea salt (if using). Microwave for about 15 - 20 seconds or until mixture is slightly melted and pourable. Stir to combine.
5-INGREDIENT CHOCOLATE PEANUT BUTTER CUPS | RECIPES
From blog.myfitnesspal.com
Estimated Reading Time 3 mins
5 INGREDIENT HEALTHIER PEANUT BUTTER CUPS - THE TOASTED PINE NUT
From thetoastedpinenut.com
5 INGREDIENT TRIPLE DECKER CHOCOLATE PEANUT BUTTER BARS.
From halfbakedharvest.com
HEALTHY PEANUT BUTTER CHOCOLATE BARS – LOVE + CHEW
From loveandchew.com
5 INGREDIENT CHOCOLATE PEANUT BUTTER CUP ICE CREAM CAKE
From sweetphi.com
NO-BAKE PEANUT BUTTER CHOCOLATE BARS - LIVE WELL BAKE OFTEN
From livewellbakeoften.com
NO-BAKE CHOCOLATE PEANUT BUTTER BARS - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
HEALTHY CHOCOLATE PEANUT BUTTER CUPS | GIMME DELICIOUS
From gimmedelicious.com
3 INGREDIENT PB & J CHOCOLATE CUPS - GOODCOOK
From goodcook.com
CHOCOLATE CHERRY SPINACH SMOOTHIE RECIPE. BREAKFAST. HEALTHY …
From verkauf-schloss-peuerbach.de
CHOCOLATE PEANUT BUTTER CUPS | INCREDIBLE, 5 INGREDIENTS
From veganbell.com
HOMEMADE PEANUT BUTTER CUPS - SUPER HEALTHY KIDS
From superhealthykids.com
EDITOR’S TIP: THIS BASIC BREAD RECIPE MAKES THE PERFECT SANDWICH …
From cyxuky.verkauf-schloss-peuerbach.de
CHOCOLATE PEANUT BUTTER BARS | RECIPETIN EATS
From recipetineats.com
You'll also love