There are two types of people in this world: those who have cravings for sweets and those who have cravings for salty snack, I am on team sweet. Instead of going to the store and picking up some Reese’s I started making my own peanut butter cups a few years ago for a healthier version that still satisfies my cravings! They are so easy to make and it is really nice to be able to stock up the freezer and have them whenever that craving hits.
1 1/3 Cups Crunchy Peanut Butter
2/3 tablespoon coconut oil
1/4 cup honey or agave
3/4 of a 9oz bag of dark chocolate chips
Mini Muffin Pan (24)
Mini Baking Cups
2 tempered glass bowls to double boil
Start by boiling some water in a small pot and two glass bowls you can use to double boil. In one bowl add the chocolate chips, and 1/3 cup of the coconut oil, once the water is boiling put the bowl on top of the pot to melt the chocolate. While the chocolate is melting, in the other bowl, add the peanut butter, honey and the rest of the coconut oil. Prep the muffin pan by putting in the baking cups.
Once the chocolate has melted put the peanut butter mixture on the pot to melt. Then put a thin layer of chocolate in the baking cups just to cover the bottom, then put in the freezer for 5 minutes. Mix the peanut butter mixture until it is melted and mixed together. Pull out the muffin pan and add a generous layer of the peanut butter mixture, I fill it up but leave just enough for the top chocolate layer. Once finished put the muffin pan back in the freezer for about 8-10 minutes or until hardened. Once hardened add the final chocolate layer on top, work quick because the chocolate hardens fast because the peanut butter mixture is cold.
Let them harden for a few hours then transfer them into a container to enjoy from the freezer whenever you want!