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Easy Homemade Peanut Butter Cups

Easy Homemade Peanut Butter Cups_

It is no secret that I love quick and easy recipes. This recipe is about as quick and easy as you can get for a dessert. It does take a few hours to set up, but the actual making of it could not be easier.

The best part of this recipe may be that it only contains three ingredients!

Easy Homemade Peanut Butter Cups-

I have been making this recipe for years. I used to layer it so that it looked like a regular peanut butter cup would, but then I realized that I could easily just mix it all together to make it. It still has the same great taste but is much easier to make.

Layering it is not hard, it just takes time. Mixing it all together saves time and I love saving time in the kitchen!

Easy Homemade Peanut Butter Cups__

This is now one of my kids favorite desserts to make themselves. They love to put it together for an easy dessert.

And as many of you know my daughter has a peanut butter allergy, so we actually now eat these with Sunbutter and they still taste great. So if you have a peanut allergy just use your favorite alternative butter.

Easy Homemade Peanut Butter Cups
Prep time: 
Total time: 
 
Just a few simple ingredients needed to make your favorite treat!
Ingredients
  • 4 counces white chocolate
  • ½ cup smooth peanut butter ( Sunbutter works well too)
  • 12 ounce semi sweet chocoate chips
Instructions
  1. Line a mini muffin tin with liners. Set aside.
  2. In a microwave safe bowl combine white chocoate, peanut butter, and chocolate. Microwave on 50% power for 30 seconds,
  3. Stir and microwave on 50% power for 30 seconds. Stir and keep repeating until chocolate is melted and peanut and chocolate is well combined.
  4. Pour into muffin liners. Refriderate until firm.
  5. Serve and enjoy!

 

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Comments

  1. These look so good!!! We are going for a bike ride (burning off calories beforehand! lol) and then we’re going to make these. I got all the ingredients but it took a little doing to find white chocolate and not just vanilla chips. I am wondering if the vanilla chips or even white almond bark would work in this recipe. Have you ever tried those? I am sure they are going to taste incredible but looking at more frugal, easy to find options for the white chocolate.
    Blessings,
    Chris

    • Sorry it took so long for me to reply to you! I have used both the white chocolate and the vanilla chips. They both work. I usually use what I have on hand. I have not tried almond bark, but I am guessing it would work too. I think any of them would work well. It might change the flavor slightly, but I think it would work. I hope you enjoy them!

      • No worries. These were so amazing!! I have tried the versions that have the outer coating and peanut butter just in the middle and they are such a pain to make! These were so easy and tasted even better. I guess I should be bummed because this is not going to help my diet, lol!
        Thanks for another great recipe and for getting back to me!
        Blessings,
        Chris

  2. If you want to make it even easier, I have a similar recipe and I just spread the “batter” into a pan (depending on the size batch I make, the pan size changes). If I make a double batch I use a 9 x 13 cake pan. I score them into squares about halfway through the freezing time, then I leave them in the freezer about another 1/2 hour until they’re almost fully set and then I dump the pan onto my large cutting board, use my cleaver to cut them into small squares quickly, put them into freezer bags and toss into the freezer immediately. Done! Sometimes they stick together a little in the freezer bag and need to be broken apart but this takes about 2 seconds and is really no big deal. It’s easier than using muffin tins and papers, etc.

  3. Hi, Lynn. I love all of your recipes. Do you think you could just use all chocolate instead of the white chocolate? I try to avoid dairy and use the chocolate from Enjoy Life.

    Thanks!

    • I haven’t tried it without the white chocolate, but I think it would work. It would have a more chocolate taste, and I think it might be harder more firm after it cools, but I don’t see why it wouldn’t work in order to do a dairy free version. I wish someone made a dairy free white chocolate! My daughter would love it. She is not 100% dairy free, so she does eat a little white chocolate, but she would prefer to have it dairy free. I can’t believe Enjoy Life or someone like that hasn’t come up with one. I hope that helps.

  4. If melting the chocolates with the peanut butter on the stovetop, which method would you recommend, and what do we look out for to be able to tell it’s time to take it off the heat? Thanks 🙂

    • You just want to melt the chocolate so I would just watch it closely as far as when to take off the heat. I would probably use a double boiler because it seems to work best for me, but I think whatever way you normally use to melt chocolate should work. You just want it melted and stirred until smooth. I hope that helps!

  5. How many does one batch make?

  6. I didn’t have cupcake liners, but I really wanted to make these today. I lined a cookie sheet with wax paper and placed pretzels on the wax paper. Then I put a spoonful of the melted chocolate mixture on each pretzel. Delicious and so easy!

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