Frozen Peanut Butter Cups (Print Version)
Rich, no-bake frozen peanut butter cups with a crisp chocolate shell and a smooth peanut butter center, ready with about 20 minutes of hands-on time plus freezer time.
# Ingredients:
→ For the chocolate layers
01 -
2 cups (340 g) semisweet chocolate chips
02 -
2 tablespoons (28 g) coconut oil, divided
→ For the peanut butter filling
03 -
1 cup (260 g) creamy peanut butter
04 -
2 tablespoons (28 g) unsalted butter, softened
05 -
1/3 cup (40 g) powdered sugar
06 -
1/2 teaspoon vanilla extract
07 -
1/8 teaspoon salt (less if your peanut butter is salted)
# Instructions:
01 -
Set 12 paper or silicone liners into a standard muffin pan so the cups hold their shape as they freeze.
02 -
Combine the chocolate chips and 1 tablespoon of the coconut oil in a microwave-safe bowl. Melt in 20-second bursts, stirring between each, until smooth.
03 -
Spoon about a tablespoon of melted chocolate into each liner and use the back of a spoon to spread it up the sides. Freeze for 10 minutes, until firm.
04 -
Beat the peanut butter, butter, powdered sugar, vanilla, and salt together until smooth and fully combined.
05 -
Spoon the peanut butter mixture into the chilled chocolate shells and press down gently so it sits flat, leaving room at the top for the final chocolate layer. Freeze for 10 minutes.
06 -
Rewarm the remaining chocolate and coconut oil if they have thickened, then spoon the mixture over the peanut butter layer, spreading it to the edges so the filling is fully covered.
07 -
Freeze the cups for at least 1 hour, or until completely firm, before peeling off the liners. Store in an airtight container in the freezer.
# Notes:
01 -
Includes about 1.5 to 2 hours of inactive freezer time in addition to the prep time listed.
02 -
Keep frozen until ready to serve, they soften quickly at room temperature.