I’ve been wanting to make these for ages and Christmas has been the perfect excuse. I made mine with plain dark chocolate so they are vegan and gluten free – you can use whatever chocolate you like as they are just a DIY version of Reese’s peanut butter cups (traditionally made with milk chocolate). There’s only two ingredients so these indulgent treats are ridiculously easy to make.
| Gluten Free | Dairy Free | Vegan |
Makes 12 Peanut Butter Cups
300g dark chocolate / chocolate of choice
smooth peanut butter
1. Melt the chocolate in a bowl over a pan of boiling water, being careful not to allow the water to boil over into the chocolate. Stir as it melts (it should only take a couple of minutes). Turn the hob off but leave the bowl over the pan to keep the chocolate warm. Place the cupcake cases into a cupcake tray and fill each with about a teaspoon of melted chocolate to cover the bottom and half way up each case. Place in the fridge for 15 minutes.
2. The chocolate cases will now be set, remove from the fridge and fill each with about 3/4 tsp of peanut butter and smooth over with the back of the teaspoon. This should leave the sides of the chocolate cases slightly visible over the top of the peanut butter. If you have time then place them back in the fridge for another 10-15 minutes, otherwise skip straight to the final step.
3. Fill the top of each cup with 2 tsps of chocolate so the peanut butter is completely covered. Quickly place the tray back in the fridge, they will need at least 30 minutes to fully set.
You can store them in a plastic air tight container for 3-4 days (if they last that long!)
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