Easy Homemade Chocolate Peanut Butter Cups (No Bake)

I’ve been trying to stay away from the sweets during quarantine, but when I heard about the easy homemade chocolate peanut butter cups that my niece in New Jersey had been making — I knew I had to try to make them for my family. This easy no bake dessert only has two ingredients and can be ready in an half an hour. You’re going to LOVE it.

I enlisted my daughter to help out. What you’re going to do is to gather the chocolate chips of your choice (or whatever you can find at the grocery store) and peanut butter, The goopier the better. I like to find peanut butters that just contain peanuts. If you have someone allergic to peanut butter in your house, almond butter or sun butter would definitely work as well.

Here are some peanut butter brands that you can get on Amazon that look like they would work:

Spread the Love https://amzn.to/2VZ6bYf
Crazy Richards https://amzn.to/2Vyy7TC
Kirkland Organic https://amzn.to/3eOttZy
Justin’s Peanut Butter https://amzn.to/3eRy9gY

What You’ll Need:

Semi-sweet Chocolate Chips – one standard size bag. If you are overly generous adding chocolate, you may use more than one bag (like a bag and a quarter.
A silicone muffin pan – I used a standard size silicone muffin pan, you can use a mini cupcake size.
A bowl to melt the chocolate in
A jar of peanut butter

Instructions:

Melt 1/2 of the package of chocolate chips in the microwave or double-boiler style on the stove (with a bowl of chocolate over a boiling pot of water). I found that around 45-50 seconds in the microwave worked well.
Take a silicone muffin pan and take a tablespoon of chocolate for each muffin cup (this is based on having 12 muffin cups).

Try to make sure that the chocolate coats the bottom.

Freeze for 10 minutes. Then do a layer of peanut butter in each muffin cup (I found a tablespoon will do it).

Freeze for 10 more minutes.

Then melt the second half of the bag of chocolate chips and take a tablespoon and coat the chocolate on top of the peanut butter in each muffin cup. Freeze for 10 minutes more. You’ll have to eye these and make sure they are frozen!

Pop each peanut butter cup out of the muffin cup and enjoy! I store them in a container in my freezer for a couple of days afterwards.

If you don’t have a muffin pan, then take a sheet of parchment paper and put it on top of a baking sheet.
Drop the chocolate in a small round circle and then add the peanut butter and then another layer of chocolate.

Silicone Muffin Pan – https://amzn.to/2W4QDSy

If you are looking to shave some sugar off this use, a sugar free or no sugar added chocolate chip brand like Choc Zero or Lily’s.

While this isn’t very waistline friendly, if you use moderation and only have one or two, you should be fine!