I am not a big sweets person. I would choose salty over sweet any day but peanut butter + chocolate is my weakness and my favorite sweet treat. If I am going to have some form of dessert it most likely will involve peanut butter and chocolate. There are lots of variations of this recipe floating around. I kind of made mine purely based on what I had on hand.

Frances Moon helped me make these and loved it. They are kind of similar to the yogurt PB cups we made a few weeks ago! A fun treat to make with the kids. They are fairly big, next time I may try and use a mini muffin pan so I don’t eat as much! They are beyond delicious! If you don’t like peanut butter I am sure these would be great with almond butter! They do start to get a little messy after removing from the freezer so it is best to enjoy them shortly after pulling them out! Enjoy!

Easy Peanut Butter Cups

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Prep Time: 1 hour hour

Course: Snack

Cuisine: American

Servings: 8 peanut butter cups

Equipment

• Muffin pan

Ingredients

• 1 cup Peanut Butter (I used an all-natural one)
• 2 tbsp Maple Syrup
• 1/2 bag Chocolate Chips, semi-sweet
• 2 tbsp Coconut Oil
• Sea Salt

Instructions

• In a bowl, mix the peanut butter with maple syrup.
• Line a muffin pan with liners.
• Spread a layer of PB in the liners. This is tricky as it is sticky, I used a spoon to try and smooth it.
• Place in the freezer for at least 20 minutes.
• In a microwave safe bowl, microwave the chocolate chips. I did one minute and stirred and then another minute.
• Once softened, stir in the coconut oil and then honey. Whisk or stir til smooth.
• Spoon this chocolate mixture over the peanut butter and sprinkle the top with sea salt.
• Place back in the freezer for 30 minutes or longer!