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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: 


Making these tonight.. so excited!!!!


These are awesome! I have to make them in small batches because I simply cannot resist eating them all up!


These were everything I had hoped for and more.I made a lot more than what the recipe called for and I'm glad I did because they turned out to be AMAZING.


I made these tonight and man I wish I hadn't. They are too good to have around. I used semi sweet chocolate chips and made my own vegan powdered sugar but I didn't have any of the paper muffin cups so I just decided to put the chocolate into the muffin tin after I sprayed them with canola oil lightly. I got frustrated trying to melt my chocolate. The first batch burned on me. So after I got what I could spread on the bottom I just plopped in the peanut butter and sprinkled a thick layer of choco chips on top and stuck the whole thing under the broiler for a couple of minutes. Then i took a spoon and smeared the chocolate around and put it in the freezer. My cups were not as pretty as some but they tasted great and were ready to eat faster.

I have to go walk like ten miles now...................dang! :-\


I neeeeeeed to make this, except with bud  ;D


Ok just made these,,,, i did change a few things of course..... instead of sugar i used Agave Nectar instead of sugar... also used crunchy peanut butter.... im excited they are in the freezer as we speak!!!! im going to try to take some into work on monday!!!!!! to get other reactions....... :)


Thanks so much for the great recipe!  I made these for my sweetie for Valentine's Day, since, being vegan, he can't have "normal" candy!

= )

I put them in a wooden heart-shaped box from a craft store--like Valentine's candy is supposed to be presented.  They were a huge hit, and I wish I would've kept some for my roommate and I.

The recipe made a ton of cups--I mixed big cups with mini ones and got a dozen (fat ones!) of each.  Also, not sure I'll use the sugar the next time because they really didn't seem to need it.

Thanks again!


For me, these looked better then they tasted.  I'm not huge on chocolate, or sweets in general, though, so maybe that's the problem.  But they looked good so I wanted to try it.

They turned out looking pretty nice though.  I used a non-stick muffin pan, and for 5-10 minutes before taking out and if you just turn the pan and hit it lightly, they come out pretty easy.


You're supposed to use powdered sugar but I accidentally used regular and it was fine.  Then again, I used chunky peanut butter too.

And as for cutting down the chocolate, I've been putting soy milk in my chocolate lately when I melt it and it's been working great, it makes it really smooth, and the candy looks more professional.

thanks 4 the tips!!


In the recipe it says 1/2 cup 'sugar' but I'm thinking powdered sugar would probably work better, less that what every one has used? Powdered? Or could you use a different sweetener like agave or sucanat? Thanks....loooking forward to making this recipe!



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