Crunchy Peanut Butter Cups
Having dessert before making dinner tonight...oops. Hey that’s the best part about adulting! Eating whatever I want, whenever I want. These peanut butter cups really hit the spot and I had to seriously tell myself to stop eating them!
Crunchy Peanut Butter Cups
🔪 Prep Time: 10 minutes
🍳Cook Time: 2 hour freeze
🕒Total Time: 2 hours & 10 minutes
🍴Serving Size: 12 Cups
Ingredients:
Chocolate Layer:
1 1/3 cup Cacao Powder (@guittardchocolate)
1/2 cup Coconut Oil
2 tsp Vanilla Extract
Peanut Butter Layer:
️1/4 cup Crushed Peanuts (some for topping)
1/2 cup Peanut Butter (@jifbrand)
2 tbsp Coconut Oil
1/4 cup Honey
Instructions:
Chocolate Layer: In a bowl, mix together ingredients. Microwave for 30 seconds. Using a tbsp measuring spoon, scoop out mixture and pour into muffin cup liners. Save the remaining for the top. Pop the muffin tray in the freezer for 15 minutes.
Peanut Butter Layer: In a food processor, chop the peanuts until roughly crushed. Take out the muffin tray and sprinkle a little of the peanuts over the frozen chocolate later. Next, mix together the ingredients for the PB Layer. Microwave for 30 seconds. Using a tbsp measuring spoon, scoop out mixture and pour into muffin cup liners. Make sure to use up all of it! Pop the muffin tray in the freezer for another 15 minutes.
Layer again with the chocolate using the same tbsp measuring spoon. Freeze this time for about an hour. Once ready to eat, top with the remaining crushed peanuts and some sea salt!
Notes & Tips:
You can also use melted chocolate instead of cacao powder. I just like cacao powder as it has no added sugars.
You will have to keep these refrigerated as they do melt fast!
Video Tutorial:
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