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Homemade 6 Ingredient Peanut Butter Cups Gluten-Free

Servings: 12 Large

Ingredients

Chocolate outer shell:

  • 2 Cups Melted Chocolate (I used semi-sweet chocolate chips)

Filling:

  • ⅔ Cups Powdered Sweetener (I used powdered sugar)
  • 6 Tbsp Natural Peanut Butter (The kind you stir)
  • 1 Tbsp Coconut Oil (Or butter)
  • 1 Tbsp Milk (May use non-dairy)
  • ½ Tbsp Vanilla Extract
  • 1 Pinch Salt (Optional)

Instructions

  • Mix all ingredients together EXCEPT the chocolate until a doughy texture that will stick together.
  • Line muffin tray.
  • Melt 1/2 the chocolate until creamy smooth.
  • Spoon melted chocolate into bottom of the liners until it just covers the bottom.
  • Tap the tray to smooth out chocolate.
  • Take the peanut butter filling and make little patties that will fit inside each of the muffin liners.
  • Melt the other half of the chocolate until creamy smooth.
  • Spoon melted chocolate on top of the peanut butter patties in the liners until fully covered with the melted chocolate.
  • For a smooth top, lightly tap the tray on the counter to release any bubbles.
  • Put in freezer for 30 minutes and they are ready to serve.
  • Store in airtight container in fridge up to 30 days or freeze for months.