Easy Peanut Butter Cups

Easy Peanut Butter Cups requires roughly 45 minutes from start to finish. This side dish has 205 calories, 4g of protein, and 19g of fat per serving. This gluten free and lacto ovo vegetarian recipe serves 12 and costs 53 cents per serving. 589 people were glad they tried this recipe. If you have butter, vanillan extract, dark chocolate, and a few other ingredients on hand, you can make it. It is brought to you by All Day I Dream About Food. With a spoonacular score of 21%, this dish is not so outstanding. If you like this recipe, you might also like recipes such as Easy Keto Peanut Butter Cups, Quick & Easy Paleo “Peanut Butter” Cups, and Homemade, Easy, No-Bake Peanut Butter Cups or Bars.

Servings: 12

 

Ingredients:

1/4 cup butter

3 ounces cacao butter, chopped

4 ounces sugar-free dark chocolate

1/2 cup peanut butter

1/3 cup powdered Swerve Sweetener

1/2 tsp vanilla extract

Equipment:

silicone muffin liners

baking paper

muffin liners

muffin tray

sauce pan

bowl

frying pan

Cooking instruction summary:

Line a 12-cup muffin tin with parchment paper cupcake liners. Alternatively, you can use silicone muffin cups. Melt the peanut butter, butter, and cacao butter together in a medium saucepan over low heat, stirring until smooth. Stir in the sweetener and vanilla extract until well combined and no lumps remain. Divide the mixture among the prepared muffin cups and refrigerate until firm, about 1 hour. Set a heatproof bowl set over a pan of barely simmering water. Put the chocolate in the bowl and stir until melted and smooth. Drizzle about 1 teaspoon over each peanut butter cup and spread to the edges. Return the cups to the refrigerator until set, another 10 to 15 minutes. Store in the refrigerator. Keeps for up to a week.

 

Step by step:


1. Line a 12-cup muffin tin with parchment paper cupcake liners. Alternatively, you can use silicone muffin cups.

2. Melt the peanut butter, butter, and cacao butter together in a medium saucepan over low heat, stirring until smooth. Stir in the sweetener and vanilla extract until well combined and no lumps remain.

3. Divide the mixture among the prepared muffin cups and refrigerate until firm, about 1 hour.

4. Set a heatproof bowl set over a pan of barely simmering water.

5. Put the chocolate in the bowl and stir until melted and smooth.

6. Drizzle about 1 teaspoon over each peanut butter cup and spread to the edges. Return the cups to the refrigerator until set, another 10 to 15 minutes.

7. Store in the refrigerator. Keeps for up to a week.


Nutrition Information:

Quickview
204k Calories
3g Protein
19g Total Fat
11g Carbs
1% Health Score
Limit These
Calories
204k
10%

Fat
19g
29%

  Saturated Fat
9g
59%

Carbohydrates
11g
4%

  Sugar
3g
4%

Cholesterol
25mg
9%

Sodium
135mg
6%

Caffeine
7mg
3%

Get Enough Of These
Protein
3g
7%

Manganese
0.34mg
17%

Copper
0.22mg
11%

Magnesium
38mg
10%

Vitamin E
1mg
9%

Vitamin B3
1mg
8%

Iron
1mg
7%

Phosphorus
70mg
7%

Fiber
1g
7%

Vitamin A
298IU
6%

Zinc
0.64mg
4%

Potassium
140mg
4%

Vitamin B6
0.06mg
3%

Folate
8µg
2%

Selenium
1µg
2%

Vitamin B5
0.17mg
2%

Vitamin K
1µg
2%

Calcium
14mg
1%

Vitamin B2
0.02mg
1%

Vitamin D
0.18µg
1%

covered percent of daily need
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Food Trivia

The Arabs invented caramel.

Food Joke

Four surgeons were taking a coffee break and were discussing their work. The first said, "I think accountants are the easiest to operate on. You open them up and everything inside is numbered." The second said, "I think librarians are the easiest to operate on. You open them up and everything inside is in alphabetical order." The third said, "I like to operate on electricians. You open them up and everything inside is color-coded." The fourth one said, "I like to operate on lawyers. They're heartless spineless, gutless, and their heads and their ass are interchangeable."

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