Peanut Butter Cups

Mike and I met online in 2009. When we arranged our first date, he shyly asked if he should bring me flowers or something. I told him he can’t win me over with measely flowers. The way to this girl’s heart is through Reese’s Peanut Butter Cups! No word of a lie, the man brought me a bag of Reese’s Peanut Butter Cups and to this day it’s always my special treat (or his way of sucking up for something) So when Mike’s 36th birthday rolled around and I was totally stumped for a treat, this conveniently popped up on Pinterest. I thought it was pretty fitting and it turned out to be the best thing I have ever made. No bake, 5 ingredients, less than an hour total to make. I need to tweak it to perfect it, figure out how to make the process less messy (I’ve only made them once) but I certainly couldn’t wait to share with you. Not with the Christmas holidays coming! I couldn’t possibly let you go the season without one more awesome treat to add to your repertoire! So here it is. I’ll come back and amend it as I adjust the recipe but you need to make them. No excuses.

PB Cups

Original recipe found here.

16 oz Chocolate or Carob Chips
1/2 cup Peanut Butter – Smooth – Natural
1/4 cup Powdered Sugar – Sifted
2 tbsp Butter or Dairy Free alternative
Bourbon Sea Salt (or regular Sea Salt) *Optional

PB Cups 1

– Melt half the chocolate in a double boiler. Chocolate can be tricky to melt in the microwave as it can burn easily. I don’t have a double boiler so I just fit a heat proof glass bowl over top of a pot of boiling water. Improvise!
– Line 12 cup muffin tin with muffin cups. Spread the chocolate between each cup. Tap the muffin tin on the counter to even out the chcolate a bit. Freeze for 15 minutes.
– While first layer is freezing, combine peanut butter, sifted powdered sugar and softened butter. Use a handheld mix master or a kitchenaid to whip the peanut butter until smooth and creamy.
– Divide evenly into each muffin cup and tap tin again to level out the peanut butter. Freeze for another 15 minutes.
– Melt the remaining chocolate in the double boiler and divide evenly into each muffin cup. Sprinkle a bit of sea salt over each of the cups and freeze again. 15 minutes is enough time to clean up and then you can spoil yourself!

– I used about 5 oz of Semisweet chocolate chunks and the rest was sugar free chocolate chips. You can use whatever chocolate you want.
– I used bourbon sea salt from Williams Sonoma but regular sea salt would be just as spectacular.
– I think I will use a mini muffin tin next time. Make them into two bit treats, less mess, healthier and easier to manage. Plus you get to prolong the awesome!
– You will probably want to store these in the freezer. I don’t know though, haven’t tried it but I imagine they’ll get melty.

Serves 12
Weight Watchers points per serving – 8
Calories – 281.8
Fat – 18.8g
Fibre – 2.9g
Sodium – 238.3mg
Carbohydrates – 29g
Protein – 4.3g


2 responses

  1. These were awesome! I didn’t have quite enough peanut butter, but they were still good. As a peanut butter addict, I will for sure be making these again!!

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