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Store in the refrigerator in an airtight container for up to 2 weeks.
These peanut butter cups can also be frozen for up to 2 months. Let sit at room temperature for 5 minutes before eating.
Serve as a dessert, midday treat, or party snack.
Variations:
Crunchy version: Use crunchy peanut butter for added texture.
Sea salt touch: Sprinkle a tiny bit of flaky sea salt on top before the final chill.
White chocolate twist: Replace milk chocolate with white chocolate for a different flavor profile.
Almond joy style: Add a sliver of almond or a touch of shredded coconut to the center.
FAQ:
Q: Can I use natural peanut butter?
Yes, but the texture may be looser. Stir well and consider refrigerating before mixing for better consistency.
Q: What chocolate works best?
Any good-quality chocolate chips or chopped chocolate bars will do. Use what you love—milk, dark, or even dairy-free.
Q: Can I make these in mini muffin tins?
Absolutely. Just reduce the filling amounts slightly for each layer.
Q: Is powdered sugar necessary?
It helps bind the peanut butter and adds sweetness, but you can reduce or replace it with a sugar alternative if desired.
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