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Peanut Butter Cups

What you need: 

1-1/2 cups vegan chocolate chips
1 cup peanut butter, reduced fat and creamy
1/4 teaspoon salt
1/2 cup powdered sugar

What you do: 

1. Cut the top half of the muffin cups to where they are about half the original height for 12 paper muffin cups.
2. Microwave the chocolate chips for about 2 minutes at 50% power in a glass or microwaveable bowl. Stir until creamy, you might need to microwave them a little more. Make sure you do not overcook them. Using a spoon or new paint brush spread the chocolate evenly within the muffin cups making sure you fill the crevices on the sides. Place the coated muffin cups in the freezer until the chocolate hardens.
3. In a bowl, combine the peanut butter and salt, then fold in the powdered vegan sugar. Microwave the mixture for 1 minute. Stir and allow to cool.
4. Spoon the peanut butter into the chocolate cups leaving a little room for the top layer of chocolate. You have the option of putting the top layer of chocolate on now or after the peanut butter has hardened in the freezer. Both ways work just as well in my opinion.
5. Place the cups in the freezer and wait an hour (or as long as you can).

Preparation Time: 
1 hour; Cooking time: 3 minutes
Cooking Time: 
3 minutes
Recipe Category: 


just Perfect! the only problem with those cups is that I don't know how to stop myself from eathing 'em all  :P

There is one thing to be straighten up though: There are two kind of muffin cups. big ones and small ones. I used the small ones and left out with much chocholate and (especially) peanut butter, so I think the receipe meant the big ones. but I still think one should use the small ones becuase it looks much better and it's not "too much" after all these are very sweet cups!. so my advise is to be careful about the amount of chochlate & Peanut butter you melt - you can always melt more but you have nothing to do with the leftovers! my idea is just make small ones but double amount.

and yeah , for me it was super easy to make, and even fun in the first chocholate spreading part!

defently do it!


YUMMY!!!  I didn't measure anything, just eyeballed it.  Put a little (.5 tbs) earth balance in the chocolate and a dash of vanilla in the peanut butter.  So good.  I had a lot of fun making these.  I also used a mini muffin pan.  A good idea because these are super rich and I dont think I would be able to eat one the size of a regular muffin... well, maybe I could because they are really good.  I'm keeping the extras in the freezer.  I just let them sit at room temperature for 5 minutes or so and they are soo yummy.  Thanks for the great recipe.  Will definitly make again. ;D


These are AMAZING!! Pretty easy and fun. I used mini cupcake papers. My kids took them to school and all the kids said I was the best cook ever!! (Which is huge in 2nd grade!!)
The first batch came out a bit messed up though, because I didn't pay enough attention and used regular sugar. Be sure to use POWDERED sugar!! Happy Baking!


I made these and they are awsome! Thank you so much for the recipe it was fun making them. The only thing I have to add was that I dident have enough melted chips to top every single one. good thing I had some left over chocolate chips to melt. I probley just used to much chocolate to coat the liners. Oh yeah and I also used a bit of butter in the chocolate mixture to make it easier to spread in the muffin liners. but besides that they rocked my world today! Thanks!! ;D


I love love love these. I made giant peanut butter cups.
My husband and friends loved them.
They were super sweet, but oh so good.


oh, and by accident i used regular sugar- definately use powdered sugar. by using reg. sugar the granuals dont break down since its cold..a little crunchy other than the fact i used crunchy peanut butter


these tasted like the real was a little messy trying to brush the melted chocolate into the muffin cups- but well worth it; everyone loved them


I used crunchy peanut butter (come on, why use creamy when you could have crunchy?) and these were excellent.  Mine stuck to the paper wrappers pretty badly, but having to peel the paper off made us pause between bites, which is important.  I found that putting the filled muffin cups into a muffin pan in the freezer (mine is silicon, so maybe it's less weird) stabilized them really well while freezing.


these are so yum... like almost unbelievably so. I absolutely love them and they taste just like reese's cups. i used the aluminum cupcake cups because they stand up better after the heated chocolate is in them and they are easier to work with. the cups come out looking perfect too! everyone loved them and they went SO fast!!


I made these last night.  Wow!  I didn't cut the mini-muffin cups in half, nor did I add any extra salt to the mix (there's already some in the pb I keep here).  They look a little funky since I don't have any mini-muffin pans and they are a bit difficult to get out of the cups until you get used to doing it, but boy are they great!



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