Easy Peanut Butter Cups
Easy Peanut Butter Cups requires roughly 45 minutes from start to finish. This side dish has 205 calories, 4g of protein, and 19g of fat per serving. This gluten free and lacto ovo vegetarian recipe serves 12 and costs 53 cents per serving. 589 people were glad they tried this recipe. If you have butter, vanillan extract, dark chocolate, and a few other ingredients on hand, you can make it. It is brought to you by All Day I Dream About Food. With a spoonacular score of 21%, this dish is not so outstanding. If you like this recipe, you might also like recipes such as Easy Keto Peanut Butter Cups, Quick & Easy Paleo “Peanut Butter” Cups, and Homemade, Easy, No-Bake Peanut Butter Cups or Bars.
Servings: 12
Ingredients:
1/4 cup butter
3 ounces cacao butter, chopped
4 ounces sugar-free dark chocolate
1/2 cup peanut butter
1/3 cup powdered Swerve Sweetener
1/2 tsp vanilla extract
Equipment:
silicone muffin liners
baking paper
muffin liners
muffin tray
sauce pan
bowl
frying pan
Cooking instruction summary:
Line a 12-cup muffin tin with parchment paper cupcake liners. Alternatively, you can use silicone muffin cups. Melt the peanut butter, butter, and cacao butter together in a medium saucepan over low heat, stirring until smooth. Stir in the sweetener and vanilla extract until well combined and no lumps remain. Divide the mixture among the prepared muffin cups and refrigerate until firm, about 1 hour. Set a heatproof bowl set over a pan of barely simmering water. Put the chocolate in the bowl and stir until melted and smooth. Drizzle about 1 teaspoon over each peanut butter cup and spread to the edges. Return the cups to the refrigerator until set, another 10 to 15 minutes. Store in the refrigerator. Keeps for up to a week.
Step by step:
1. Line a 12-cup muffin tin with parchment paper cupcake liners. Alternatively, you can use silicone muffin cups.
2. Melt the peanut butter, butter, and cacao butter together in a medium saucepan over low heat, stirring until smooth. Stir in the sweetener and vanilla extract until well combined and no lumps remain.
3. Divide the mixture among the prepared muffin cups and refrigerate until firm, about 1 hour.
4. Set a heatproof bowl set over a pan of barely simmering water.
5. Put the chocolate in the bowl and stir until melted and smooth.
6. Drizzle about 1 teaspoon over each peanut butter cup and spread to the edges. Return the cups to the refrigerator until set, another 10 to 15 minutes.
7. Store in the refrigerator. Keeps for up to a week.
Nutrition Information:
covered percent of daily need
