This is a wonderful recipe to do with children. My girls loved planting their easter eggs on top of the peanut butter cups. It can get messy with all the chocolate and peanut butter involved but it’s finger lickin’ good. My girls probably spent most of the baking time eating candy anyway 😉
The great thing about this recipe is that there is no oven involved. It’s basically melt, mix and chill.
Peanut Butter Cups
- Natural Peanut Butter
- Dark Chocolate (but milk chocolate is okay too)
- Candy (mini chocolates, mini eggs, etc.)
- Coconut Milk
- Muffin tray (24 minis or 12 regular size)
- Paper Muffin Cups
- Melt chocolate on the stove or in the microwave
- Slowly and carefully add coconut milk as needed. You don’t want it too thick or too thin. It needs to be the consistency of ketchup or bbq sauce. Thick enough to pour but not so thick as to turn clumpy.
- In the muffin tray, line with paper and then fill 1/3 full with chocolate
- Add a scoop of peanut butter on top of the chocolate (now the cup will be 2/3 full)
- Optional: Press a candy/chocolate into the peanut butter gently
- Take the remaining chocolate and pour it on top of the peanut butter so the muffin cup is full
- If you want, you can drop a candy on the top of each muffin cup
- Chill the tray in the fridge for 2 hours until they are firm. If you want a faster chill, put them in the freezer. I actually left mine in the freezer and just took them out when I wanted to serve them because they thawed quickly.
Just Note: If you don’t use muffin cup liners, the peanut butter cups will stick to the edges of the muffin tray and they are much more difficult to get out then (trust me).