What genius thought of combining chocolate and peanut butter?? It’s a heavenly match. This hack on the loved Reeces’s Cup will surely bring you back to that great taste combo, but without all the sugar. So slow down, close your eyes, take a bite, and enjoy a simple pleasure in your day.
Chocolate Peanut Butter Cups
Approximately 10 carbohydrates
Equipment
- Food processor
- Rubber spatula
- Teaspoon
- 2 Mini Muffin Pans Line with Paper Liners
- Measuring spoons and cups
- Medium Microwave Safe Bowl
Ingredients
- 1 Cup Dark Chocolate Baking Chips I like Lilly's Brand
- 6 Tbsp Butter Room temperature
- 2 Tbsp Dry Roasted Peanuts
- ½ Cup Peanut Butter I like organic, no added sugar
- 1 Tsp Vanilla
- 3 Tbsp Sweetener of choice I like Stevia
Instructions
- Gather all ingredients and "tools for the trade" to save time!
- In bowl melt chocolate chips and 2 tbsp butter in microwave on high. Microwave in 30 second increments to avoid burning chocolate. Stir until creamy.
- Drop 1-2 tsp of chocolate mixture in the center of both paper-lined mini muffin pans (24 cups). Swirl on the bottom, avoiding the sides of the paper.
- Use spatula to scrape all of the chocolate from the bowl. No carb left behind! Freeze to harden.
- Crush dry roasted peanuts in the food processor.
- Add vanilla, peanut butter, and remaining butter to food processor. Mix until creamy. Easy tip: spread a little butter on the inside of your measuring cup for easy removal of peanut butter. Or spray with cooking spray.
- Remove both muffin pans from freezer. Evenly spread peanut butter mixture over 12 (half) of the chocolate cups.
- Remove paper liner from the remaining 12 chocolate rounds.
- Place 12 chocolate rounds on top of the 12 chocolate and peanut butter cups. Remove remaining paper liners from chocolate peanut butter cups.
- Store in refrigerator or freeze for two weeks.
- Enjoy with your favorite cup of tea or coffee!
