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Peanut Butter Cups

What you need: 

1-1/2 cups vegan chocolate chips
1 cup peanut butter, reduced fat and creamy
1/4 teaspoon salt
1/2 cup powdered sugar

What you do: 

1. Cut the top half of the muffin cups to where they are about half the original height for 12 paper muffin cups.
2. Microwave the chocolate chips for about 2 minutes at 50% power in a glass or microwaveable bowl. Stir until creamy, you might need to microwave them a little more. Make sure you do not overcook them. Using a spoon or new paint brush spread the chocolate evenly within the muffin cups making sure you fill the crevices on the sides. Place the coated muffin cups in the freezer until the chocolate hardens.
3. In a bowl, combine the peanut butter and salt, then fold in the powdered vegan sugar. Microwave the mixture for 1 minute. Stir and allow to cool.
4. Spoon the peanut butter into the chocolate cups leaving a little room for the top layer of chocolate. You have the option of putting the top layer of chocolate on now or after the peanut butter has hardened in the freezer. Both ways work just as well in my opinion.
5. Place the cups in the freezer and wait an hour (or as long as you can).

Preparation Time: 
1 hour; Cooking time: 3 minutes
Cooking Time: 
3 minutes
Servings: 
12
Recipe Category: 

SO HOW'D IT GO?

;)b  ;)b  ;)b

So good! I used Ghiradelli semi-sweet chocolate chips and Skippy creamy peanut butter (and yes, powdered sugar). It was sooooo good! I ate them all before I got to let anybody else try them, haha. I didn't follow the recipe exactly because I didn't want TOO many peanut butter cups, but next time I'll use less chocolate and more peanut butter. I'm not a big chocolate person, but the peanut butter in Reese's cups always made the chocolate bearable ... so more peanut butter it is! Other than that, this recipe is AMAAAAAAZING! I'm makin' 'em for the next party I have.  ;)

I'm curious ... What kind of chocolate did everybody use? Mine worked great, but I'm not opposed to trying new chocolatey flavors!

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these are possibly the best thing i have ever eaten.  i make them atleast once every 2 weeks for my friends and i get asked for the recipe EVERY time! (also i get asked if these are really vegan, haha).

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The first night I made these I let them freeze for about 30 minutes but the PB was still a bit runny so I was dissapointed. The next day I had a sweet tooth and tried the left over ones in the frezzer and they are so damn good and perfect now. Better than the other guys! I can't stop making them :D.

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Thank you so much for this receipt!
Very simple to do, but everyone thought that I bought them.
We don´t have Reeses in Sweden and my American friend got totally homesick when he tasted them.
Looooove this receipt!!!!

thanks again.

Love Cecilia

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I used the peanut butter from the bulk section..so it's organic/unsweetened/unsalted....it worked fabulously. I think it looked a bit different b/c it wasn't so thick...and unnatural...but tasted great.

Use whatever you have!

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Hi there

Can everyone please tell me which type of peanut butter they used? The name brand type (ie skippy) or the organic unsweetened kind?  I'm a bit confused how it's listed to use the reduced fat type...

Thanks"

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I made these last night.  They are awesome.  So good!  ;)b

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Perfect!
I used my favorite vegan chocolate bars... mmmmm... Didn't even need a paintbrush!
Thanks!

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I was really afraid to make these. For my first attempt I went with the butter suggestion and for some reason it made my chocolate seize, after buying more and following the original directions I can say that these are great!  Mine are not as pretty :winktongue: but after not having a peanut butter cup of any kind for a over year now, they look absolutely beautiful to me!

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i love this recipe. i've made it twice in the past week. the first time i used regular sized muffin cup things and i thought they were too big. just now i made them with the mini ones and it was so much better. these are really rich so having just a bite instead of like 5 is better, i think. i didn't add the salt the second time and it still tastes pretty much the same. the salt just isn't necessary since the peanut butter is already kind of salty. also, i added about half a teaspoon of canola oil to the chocolate which made it a lot easier to spread. i didn't have a brush so i used a butter knife to spread the chocolate around and that worked fine (although slightly messy). it's still really good even if you can't get the bottom layer of chocolate all the way evenly in the bottom of the muffin cup. this is a great, quick, easy recipe that i will definitely be using over and over.

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