I am without an oven. I didn’t realize how much of a struggle it was without an oven. Thankfully, I have the microwave, crockpot, rice cooker, stove, refrigerator, freezer, and grill, and I’ve been developing several recipes. This is one of them! It is super simple, and doesn’t require much effort or time. Enjoy!
Ingredients:
- 3/4 – 1 cup of chocolate chips (it might depend on how thickly you coat the cupcake wrappers)
- 4-6 Medium cupcake wrappers (it can again depend on how full you fill them)
- 2 – 3 tbsp milk
- 5 tbsp (creamy) peanut butter (if you like crunchy peanut butter, I don’t agree with you lol)
What Kind of Chocolate Should You Use?
I used semi-sweet chocolate chips, but dark chocolate, milk chocolate, and bittersweet chocolate chips would work.
What Kind of Milk Works?
I mean I used 2%, but almond would probably work, and 1% etc. I can’t confirm from experience though!
Does The Chocolate Stick to The Wrappers?
No. The wrapper doesn’t come off perfectly, but it won’t destroy your peanut butter cups!
Chocolate Peanut Butter Cups
Ingredients
- 3/4-1 Cup Chocolate Chips (I used Semi-Sweet Chips)
- 2-3 Tbsp Milk (I used 2%)
- 5 Tbsp Creamy Peanut Butter
Instructions
- Add the chocolate and milk to a bowl or microwave safe container
- Microwave it for 45+ seconds, and mix it together until smooth
- Microwave peanut butter for 15-30 seconds (it should be less thick)
- In each cupcake wrapper, coat the bottom and some of the side with chocolate (but don't use all of it)
- Add a spoonful of peanut butter to the middle
- Place in the freezer for 10 Minutes
- Top with more chocolate to completely coat the peanut butter
- Freeze for 5-10 Minutes (or you can store it in there until you're ready to eat it)