3-Ingredient Peanut Butter Cups Recipe: Chocolate Peanut Butter Cups With a Secret Ingredient by Vicki Shanta Retelny, RDN
Who doesn’t love peanut butter cups? But toss in some flaked coconut and it takes you to another place! Remember Mounds candy bars? These taste like that, but with peanut butter. Making mini, fun-size candies helps you with portion control.
Cuisine: American
Prep Time: 2 to 3 hours to freeze
Cook Time: 2 minutes
Total Time: 2 to 3 hours
Servings: Makes about 12
Ingredients
- 2 cups dark chocolate chips
- 1/2 cup toasted coconut flakes, finely chopped
- 1 1/2 teaspoons natural peanut butter
Here's how to make it:
- Cook the chocolate chips in a microwave-safe bowl on medium-high heat for about 1 minute. Remove, stir and cook another 30 seconds or until melted. Stir well.
- Place 1 teaspoon of coconut into each of the 12 nonstick mini muffin tin compartments. Pour the melted chocolate into each tin, filling it halfway up.
- Dollop 1/8 teaspoon of peanut butter on top of each candy. Pour the remaining chocolate to fill each one to the top.
- Place the muffin tin in the freezer for 2 to 3 hours. Remove from freezer and carefully pop each candy out of the muffin tin. Serve with a dollop of vanilla ice cream or frozen yogurt, if desired.
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