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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: 


My Maiden Name is Rees, lol.  So this year I am making Rees' Peanut Butter Cups for the Dessert Baking Contest in my family's christmas gathering.  I think they might actually win too, if they turn out ok.  As per most of your suggestions, here is what I am going to do:

1.  Buy about 6 or 7 of favorite vegan chocolate bars.  Melting these would probably make more sense than melting semi-sweet chips, and then adding soy milk or margerine, I don't even know how much to add.  So this sounds a lot easier.

2.  Freeze the chocolate shells first before adding the peanut butter mixture.

3.  Watch the pb mixture carefully while putting it in the microwave.

4.  Use powdered sugar.

5.  Use the mini muffin tins and not the big ones.  The big ones will probably be all messy and unnecessarily big.  More treats, less waste if I use the smaller ones :)

6.  And finally, I am going to experiment with an idea I have.  I want to coat my "butter tart dough shaper thingy" (that's what I call the thing in my utensil drawer that has a large cupcake shaped piece of wood on one end, and a small one on the other end)  with vegan margerine and use it to shape each cup. All you'd do is fill the base of each cup with about 1/3 or 1/4 chocolate (probably one third so it doesn't break) and as the chocolate is still liquid, but beginning to thicken as though it will soon solidify, inset the shaper thingy and give a small amount of pressure til the sides of the cup are filled.  Hold in place for about a minute,then remove the shaper.  I am hoping that by coating it with margerine there won't be any problems with it sticking to the chocolate (crosses fingers).  This can be time intensive because I might have to do each cup one at a time, then remove the shaper and quickly coat it with margerine again before doing the next one, and do all this before all the mini cups solidify.  I might have to do only 5 at a time, for example. 

I will let you know how this works, and if it works as good as I think it will, I recommend you all buy one, they are like 6 $ at walmort or you can buy them from pampered chef.  Very useful and a time saver!

Now to go buy the ingredients!  :)


yummy to eat... lots of work though.


This is a good, very basic recipe with a lot of room for variations.

It's not really that specific, and I definitely think a few things could be messed with. I found just melting chocolate and spreading into a cupcake paper ended up not being the best thing to do. The chocolate ended up being too strong. I love pure, dark chocolate but it ended up overwhelming the peanut butter filling. (I also tried mixing some of the chocolate with pb before filling the cups, but this also proved too strong)

I'd suggest "cutting" the chocolate with something else. Maybe soy milk. Not sure yet, will have to do some experimenting.

The peanut butter filling, though, was great. And easy.




I'll admit it, I'm addicted to peanut butter and chocolate-- making this recipe a staple!  Sometimes when I'm having a little PB and chocolate craving, I'll make two to satisfy my sweet craving.  They're fun to make, and people get so impressed when I tell them that I can make PB cups!  They're so easy!  :) Yummm. 


I made these for a birthday party and everyone loved them! 
I added a little earth balance to the chocolate for spreadability.  They were so good.
Seriously, this recipe is awesome!


This was so fun and easy to make!

I did end up not having enough chocolate and having left over peanut butter. I'm still trying to think of what to do with it. Maybe it will make an interesting pb&j for tomorrow. Hahaha.

I'm waiting for my cups to harden in the freezer right now. And I already have a sugar rush from licking the spoons!!!


I made these for a get together with my friends and everyone loved them.  They tasted very fresh.  But, because it was hard to handle the melted chocolate, I only put one layer of chocolate with one layer of peanut butter per cup.  It was a perfect percentage of chocolate and peanutbutter!  Also, it was very easy to prepare and even easier to eat!


great recipe!!
really easy to make and even tastier!
i used dark chocolate for added decadence
and used maybe a quarter of the sugar,
adding maple syrup and vanilla instead.
then topped them with crushed salty peanuts.
they came out awesome!!
next time i'll defiently make mini ones.


these things are friggin' awesome. being a fan of peanut butter cups from my non-vegan days these are a great replacement! my only complaint is i can only give it 5 stars instead of a thousand.


that made me laugh and gag at the same time ;D.  Your poor little sister.

Haha I know, it's sick.  But she said she could smell the hot dog as she went to take a bite, but went for it anyway.  >:D



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