I LOVE a good Peanut Butter Cup! They are hands down one of my top five favorite candy choices if I ever buy candy at the store. I hardly ever buy them, but when I do I eat them quick and don’t share. A couple of years ago a friend of mine gave me a recipe for homemade Peanut Butter Cups that I started making. They were super yummy and honestly tasted better to me than the ones you can buy in the store. Even better, they were sugar free. This last weekend we had a very busy Saturday. My kids had soccer games, I had a basketball game to coach and my boys took their karate test. I decided to make our favorite treat for when we all got home later that day. They only take about 15 minutes to throw together, and the kids were so excited when they saw me pull them out of the freezer when we got home!
Peanut Butter Cups
Ingredients:
1 Cup Natural Peanut Butter
1 1/2 T Maple Syrup {You can also use Honey or Agave)
1 drop of Vanilla Stevia {optional}
1/2 T Coconut Oil
2 Cups Chocolate Chips
1 T Coconut Oil
1 T Maple Syrup
Directions:
In a microwave safe bowl add 1 Cup Peanut Butter, 1 1/2 T Maple Syrup, 1 drop of vanilla stevia and 1/2 T coconut oil. If the coconut oil isn’t melted put this mixture in the microwave for about 30 seconds.
In another microwave safe bowl add 2 cups semisweet chocolate chips, 1 T coconut oil and 1 T Maple Syrup. Place in microwave for 30 second increments until it is completely melted.
Place cup cake liners in muffin tin.
Add a layer of chocolate to the bottom of each up, about a 1/4 inch thick. Place in freeze for about 5 minutes to set.
Next add a spoon full of peanut butter almost to the top of each muffin tin and place in freezer for another 5 minutes
Last add the last layer of chocolate and place in freezer for 30 minutes or until ready to eat.
Pull them out about 5 minutes before you are going to eat them and they will soften a little.
*Tap the whole muffin tin on the counter to help each layer spread evenly.
I usually use all natural peanut butter. I have used sugar peanut butter and these taste great with it also, obviously, but I love using all natural peanut butter when I can. By adding the sweetener to the peanut butter it makes the peanut butter taste great and my kids can’t even tell.
I also love using coconut oil, but if you don’t have it you can just use olive oil and they turn out fine.
I have made these peanut butter cups a number of ways using different sugar free options.
I’ve used agave, honey, and stevia, but the best tasting way I have made them is using Maple Syrup and one drop of Vanilla Stevia. YUMMY!
I have also used different silicone molds, and they work, but by far the easiest option are the cupcake baking cups. 
They turn perfect every time and come out so easily!
- 1 Cup Natural Peanut Butter
- 1 1/2 T Maple Syrup {You can also use Honey or Agave)
- 1 drop of Vanilla Stevia {optional}
- 1/2 T Coconut Oil (or olive oil)
- 2 Cups Chocolate Chips
- 1 T Coconut Oil
- 1 T Maple Syrup
- In a microwave safe bowl add 1 Cup Peanut Butter, 1 1/2 T Maple Syrup, 1 drop of vanilla stevia and 1/2 T coconut oil. If the coconut oil isn't melted place this mixture in the microwave for about 30 seconds and stir until smooth.
- In another microwave safe bowl add 2 cups semisweet chocolate chips, 1 T coconut oil and 1 T Maple Syrup. Place in microwave for 30 second increments until it is completely melted.
- Place cupcake liners in muffin tin.
- Add a layer of chocolate to the bottom of each up liner, about a 1/4 inch thick. Place in freeze for about 5 minutes to set.
- Next add a spoon full of peanut butter almost to the top of each muffin tin and place in freezer for another 5 minutes
- Last add the last layer of chocolate and place in freezer for 30 minutes or until ready to eat.
- Pull them out about 5 minutes before you are going to eat them and they will soften a little.
- *Tap the whole muffin tin on the counter to help each layer spread evenly.
This recipe looks so great! I love peanut butter cups but I feel like Reese’s makes them WAY too sweet. I bet these are much better!
I totally agree. I ate those big huge reese’s the other day and did not feel good after. These are so yummy and filling, one was perfect!
love the fact you use alot of healthy alternatives thanks for sharing visiting from talented tuesday have a great week zen hugs
Is it too early to eat these before 10 am? They look so good!
No Way…go right on ahead! I give you permission. 🙂
These look so good Kendra! And probably way better than the dozens of Reese’s we’ve been eating the last few weeks. I’m featuring you this week on Talented Tuesday; I would love if you linked up with us again!
Yum! peanut and and chocolate is a favorite combo…well, basically, anything and chocolate is a favorite combo:)
I know right!?! I love chocolate!
I love combo of peanut butter and chocolate always. I really like how you kept this recipe more natural too. Thanks!
These look so good, and I love that they are sugar free!
Mmmmm, I bet my kids would love these! I never would have thought to use some of those ingredients. We will have to try it! 🙂
My sister in law is a big Reese’s snob and wasn’t excited to try these, but I told her they were sugar free and amazing and she LOVES them!!
These look amazing! I just went 100% paleo so I’ll have to give these a try (minus the Stevia:)!
They are amazing Lindi! They really don’t even need the stevia. (Can you not have stevia on paleo eating, or do you just not like it?)