Make your own creamy chocolate peanut butter cups with this simple, 3-ingredient recipe!
Given that I’ve been obsessed with peanut butter since I can remember, Reese’s have always been my favorite Halloween candy. Isaac loves them too so I decided to make some. Why it’s taken me this long to try making my own pb cups, I’m not sure? Turns out it’s the easiest thing ever and only requires three simple ingredients — chocolate chips, coconut oil and a nut butter of your choice.
I got fancy and used Reginald’s Homemade coconut sour cherry peanut butter for the filling. I’m so glad I did because it made the cups even more flavorful. I highly recommend Reginald’s as they’re a local company and their nut butters are aaamaaazing, however any nut butter will work for these cups. You can even make your own! Maybe try my pumpkin almond butter or this cinnamon vanilla peanut butter.
These homemade peanut butter cups are a new EBF favorite. Isaac had one and couldn’t stop talking about how good they are. Each bite is filled with peanut butter chocolatey goodness and the pinch of sea salt really enhances the flavor. Not only are they easy to make, but it’s fun being able to pick your own nut butter filling. We loved the coconut and sour cherry but I’m excited to try some other flavors soon.Print
Make your own peanut butter cups using made 3 simple ingredients.
- 1 cup mini chocolate chips (I used Enjoy Life)
- 1/2 teaspoon coconut oil
- 2 Tablespoons peanut or almond butter
- sea salt
- Line a mini muffin tin with 12 mini cupcake liners. Melt chocolate and coconut using a double boiler (or the microwave). Stir until all chocolate chips have melted and chocolate is smooth. I used the microwave and heated the mixture for about 1 minute.
- Using a spoon drop enough chocolate (about 1 teaspoon) to cover the bottom of the liner into each cupcake liner. Place tray into the freezer for about 5 minutes for the chocolate to setup. Remove from freezer and spoon 1/2 teaspoon of nut butter in the center of each chocolate cup.
- Spoon remaining chocolate over each, using just enough to completely cover all the nut butter. Place tray in the fridge for 1-2 minutes, take out and sprinkle on sea salt. If you sprinkle on the salt too early it will just dissolve into the chocolate and if you do it too late, the chocolate will have already set and it won’t stick.
- Place tray back into the fridge for about 30 minutes to set completely. Remove from fridge about 5-10 minutes before serving. Store any leftovers in a covered container in the fridge.
- Serving Size: 1 cup
- Calories: 123
- Sugar: 10g
- Fat: 8g
- Carbohydrates: 13g
- Fiber: 2g
- Protein: 2g
Have a Happy Halloween, friends!
What is/was your favorite Halloween candy? I’m all about peanut butter cups, peanut M&M’s and for some weird reason I really like candy corn as well!