5-Ingredient Healthier Peanut Butter Cups #dessertrecipe #chocolatecake #cheesecake #cookiessimplerecipe

Make more advantageous nutty spread cups utilizing only 5 basic fixings — dim chocolate chips, peanut spread, coconut oil, nectar and ocean salt.

Howdy, my name is Brittany and I'm fixated on the mix of nutty spread and chocolate. I'm actually stunned each time I meet somebody who doesn't feel the equivalent about the chocolate and nutty spread. In the event that you are one of those individuals, you can skirt directly past this formula! This is for the fans!

Reese's nutty spread cups have been my preferred candy for whatever length of time that I can recall. Isaac adores them as well so I chose to try making natively constructed nutty spread cups that are a bit more beneficial. Why it's taken me this long to take a stab at making my own nutty spread cups? I don't know. Turns out it's the least demanding thing ever and just requires only five straightforward fixings: chocolate chips, coconut oil, nutty spread, nectar and ocean salt.

Spoon the rest of the chocolate over each cup, ensuring the nutty spread layer is totally secured. Spot back in the cooler for 30 minutes to 1 hour to set totally and appreciate! My mouth is watering simply composing this formula.

One tip: Be certain to keep your nutty spread cups in the ice chest or cooler for putting away. They liquefy effectively as a result of the coconut oil.

Also try our recipe Flaky Buttermilk Biscuit Cinnamon Rolls #dessertrecipe #chocolatecake #cheesecake #cookiessimplerecipe

INGREDIENTS

• Chocolate Layer
• 1 cup chocolate chips (use dairy-free for vegan cups)*
• 1 Tablespoon melted coconut oil
• Peanut Butter Layer
• 1/2 cup natural peanut butter
• 1/4 cup honey (use maple syrup for vegan cups)
• 2 Tablespoons melted coconut oil
• pinch of sea salt (if peanut butter isn’t salted)

INSTRUCTIONS

1. Line a muffin tin with paper or silicone liners (affiliate link). The recipe should make about 10-12 pb cups depending on how thick you make your layers.
2. Melt chocolate chips and coconut oil for 1 minute in the microwave, stir and continue heating on 30 second intervals, until chocolate chips have melted and chocolate is smooth.
3. Using a spoon pour enough chocolate (about 1-2 teaspoons) to cover the bottom of the liner into each liner. Place tray into the freezer for about 5-10 minutes for the chocolate to set.
4. In another bowl, add peanut butter, honey, coconut oil and sea salt (if using). Microwave for about 15 – 20 seconds or until mixture is slightly melted and pourable. Stir to combine.
5. Remove cups from the freezer and pour peanut butter mixture evenly over each cup. Place back in the freezer to set for about 5 minutes.
6. Pour remaining chocolate over each cup, using just enough to completely cover the peanut butter layer. At this point you can also sprinkle flaked sea salt on top of the chocolate if you want!
7. Place tin back in the freezer for about 30 minutes to an hour to set completely. Remove from freezer and store in the refrigerator until ready to serve.
8. Store leftovers in the fridge. They should last at least 5-7 days. For longer storage, store cups in the freezer for up to 2 months.

Read more our recipe Individual Frozen Key Lime Pies #dessertrecipe #chocolatecake #cheesecake #cookiessimplerecipe

Source : bit.ly/2v1tBCD