5 Ingredient Chocolate Peanut Butter Cups Food

5-INGREDIENT CHOCOLATE PEANUT BUTTER CUPS RECIPE BY TASTY

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!

5-INGREDIENT CHOCOLATE PEANUT BUTTER CUPS

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.

CHOCOLATE-PEANUT BUTTER CUPS

Steps:

• Place all the ingredients for the base in the bowl of a food processor. Blend the mixture until the mixture takes on a sandy texture.
• Place 48 gold petit four cases in sets of miniature tart tins or mini-muffin tins (each indent about 1 3/4-inches in diameter). Use 1 teaspoon of the base mixture to fill the bases of the petit four cases. Press the sandy mixture down into the cases as best you can to form a layer at the bottom of each paper case.
• Place the milk chocolate and dark chocolate together into a heatproof bowl. Suspend the bowl over a pan of simmering water (the water should not touch the bottom of the bowl). Melt the chocolate gently while stirring. Spoon teaspoonfuls of the melted chocolate onto the top of each of the sandy bases of the petit four cases.
• Decorate the tops of the chocolate covered peanut butter cups with either a gold button or gold star in the middle of each and transfer them to the fridge. Let them set in the fridge, for about 30 minutes.
• To serve, arrange the chocolate peanut butter cups in their cases on a clean plate.

CHOCOLATE PEANUT BUTTER CUPS

Steps:

• In a small bowl, mix the peanut butter, salt and powdered sugar until firm. Slowly melt the chocolate chips in a double boiler over hot, not boiling, water. You may also melt them in a microwave oven set on high for 2 minutes, stirring halfway through the heating time. Grease the muffin tin cups and spoon some chocolate into each cup, filling halfway. With a spoon, draw the chocolate up the edges of each cup until all sides are coated. Cool in the refrigerator until firm. Spread about a teaspoon of peanut butter onto the chocolate in each cup, leaving room for the final chocolate layer. Pour some chocolate onto the top of each candy and spread it to the edges. Let sit at room temperature, or covered in the refrigerator. Turn out of the pan when firm.

CHOCOLATE PEANUT BUTTER CUPS

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.

CHOCOLATE PEANUT BUTTER CUPS

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.