Frozen Peanut Butter Cups
recipe by Sidney Fry MS, RD | photography by Big Dreamz Creative
It’s hard to imagine how you can make a chocolate peanut butter cup better than it already is. But we’ve done it! These indulgently rich sweet-and-salty treats have far less sugar than what you’ll find at the supermarket. And by freezing them, you can have an ice-cold bite of heaven any time of day without the melted chocolate mess! They’re also dangerously simple, sinfully delicious and delightfully easy: Now that’s an ice cream treat worth screaming about. Remember to let them sit just out the freezer for a few minutes before diving in.
Makes 12 cups.
INGREDIENTS
1 (12-ounce) bag dark chocolate melting wafers (such as Ghirardelli)
1 tablespoon coconut oil
3/4 cup natural creamy peanut butter, well stirred
1/2 cup full fat Greek yogurt
1/4 cup powdered sugar, sifted
1 teaspoon vanilla extract
DIRECTIONS
Melt chocolate and coconut oil in a small saucepan or double boiler over low heat; stirring frequently until smooth. Keep warm.
While chocolate melts, combine peanut butter, yogurt, powdered sugar, and vanilla in a large bowl, stirring until very smooth.
Line a 12-cup muffin tin with paper liners.
Spoon 1 tablespoon of melted chocolate into each paper cup. Using an offset spatula or back of a spoon, spread chocolate lightly up the sides of each baking cup; make sure you have an even chocolate base at the bottom of each cup. Freeze 15 minutes or until firm.
Spoon about 1.5 to 2 tablespoons peanut butter mixture into the center of each cup. Lightly press down the peanut butter mixture until flat and even.
Spoon remaining chocolate evenly over peanut butter, spreading chocolate evenly to the edge of each cup. Sprinkle lightly with flake salt. Freeze 2 hours or
until firm.
Sidney Fry is a two-time James-Beard-Award-winning food and nutrition writer who loves creating simple, healthy recipes and thoughtful, actionable content for the hungry consumer. A healthy living proactivist, Sidney is also a registered dietitian nutritionist, recipe developer and mama of three based in Birmingham, Alabama.