4 Ingredient Peanut Butter Cups are so easy to make! They're a simple treat that's great for satisfying your sweet tooth, and they're super addicting. Enjoy them on special occasions like Halloween, Valentine's Day, and Easter!
I don't know about you, but I feel much better eating homemade candy alternatives compared to store-bought candies. Store-bought candies can have high amounts of refined sugars as well as preservatives. So if you're like me and you like healthier candy alternatives, check out my recipe for Snicker Dates and Healthy Peanut Butter Twix Bars, too!
❤️Why You'll Love this Recipe
- Easy: Because this recipe only requires 4 ingredients, it makes it a pretty simple one! You just melt and mix the chocolate layer, combine the peanut butter mixture separately, and freeze for a few minutes in between layers.
- Great for healthier Halloween candy: Healthy can be a relative term. While they are high in carbs and fat, I consider these a better option when you consider the quality of the ingredients. They should, however, be enjoyed in moderation!
- Prep for the week: Having your desserts and snacks already planned for the week can help reduce overindulgence in other treats that are always at our disposal.
- Peanut Butter: I recommend using natural peanut butter (where the only ingredients are peanuts and salt). I like to use the Smuckers brand that I purchase at my local Walmart. You can also use regular peanut butter (like Jiffy) if you can't use the natural kind. You may want to omit any sweetener if you use an already sweetened kind.
- Dairy-free chocolate:
- Coconut oil: This thins the chocolate and helps it harden. It also results in a shiny and smooth chocolate layer. I don't think you can taste the coconut oil whatsoever in this recipe. However, if you don't like coconut and want to ensure a mild coconut flavor, use refined coconut oil. It tastes milder than unrefined coconut oil.
- Peanut Butter: You can also use almond butter, cashew butter, or any other natural seed butter you like the taste of.
- Pure maple syrup: Raw honey or agave syrup also works in place of pure maple syrup.
- Coconut oil: Vegetable oil, avocado oil, or any other neutral flavored oil can replicate the hard chocolate shell for this recipe.
- Puffed amaranth: Amaranth is an ancient grain that is similar to quinoa. According to an article published on healthline.com, "Amaranth has many micronutrients and anti-inflammatory properties. It may help lower cholesterol, aid weight loss, and is gluten-free. It’s easy to make and great in any dish." Puffed amaranth provides a nice, crunchy texture when mixed in with the peanut butter mixture.
- Crispy puffed quinoa: Just like puffed amaranth, puffed quinoa provides a crispy texture for the peanut butter mixture, and contains several health benefits. An article from healthline.com says "It’s a smart carbohydrate choice because it’s rich in fiber, minerals, antioxidants, and protein."
- Finely chopped peanuts: Adding finely chopped peanuts to the peanut butter layer is another way to add texture and crunch.
- Muffin pan: You can use any muffin pan that will hold your muffin liners.
- Muffin liners
🥜How to Make 4 Ingredient Peanut Butter Cups
- Melt the chocolate chips and coconut oil in a microwave-safe bowl. Start with a minute, stir, then microwave for an additional 15 seconds or so. Stir until smooth. You can also melt it in a double boiler.
2. Add 1 teaspoon of the melted chocolate to the bottom of a muffin liner. Place in the freezer for about 5 to 10 minutes to set.
3. Meanwhile, mix the peanut butter and pure maple syrup. Pour ½ tablespoon over the hardened chocolate, spread it out, then freeze for another 5 to 10 minutes to set.
4. Pour 1 teaspoon of melted chocolate over the peanut butter and freeze for at least 1 hour to set.
Store in the freezer for up to 2 months in a freezer-safe container. Let sit at room temperature for a couple of minutes before enjoying. You can also refrigerate them for up to a week.
- Don't over-microwave the chocolate: If you microwave the chocolate for too long, it will burn and come out frosting-like. You shouldn't need to microwave it for more than a minute and 15 seconds. Make sure to stir in between!
- Make the layers as thick/thin as you like: If you want thicker chocolate layers, add more melted chocolate. If you like thinner layers, use less.
- Store homemade peanut butter cups in the freezer rather than the refrigerator: While you can refrigerate them, freezing the peanut butter cups keeps the chocolate and peanut butter layers nice and firm. They won't be as hard if you refrigerate them. Let them sit at room temperature for a couple of minutes before enjoying.
- Don't keep them out for too long: If these peanut butter cups aren't chilled, the chocolate and peanut butter will be too soft and melt.
⁉️Frequently Asked Question
You can use vegetable oil, avocado oil, or any other neutral flavored oil in place of coconut oil. Whatever oil you use, the peanut butter cups must be kept frozen/chilled or it will melt.
Yes. You can use any other seed butter that you like the taste of.
Healthy is a relative term. Some may consider them unhealthy due to their calorie, carb, and fat content. While these should be enjoyed in moderation, I consider them to be a healthier alternative when considering the quality of the ingredients. Peanut butter has several health benefits including improved heart health, anti-cancer properties, and can aid in weight loss. To learn more on the benefits of peanut butter, read here.
⭐️Before you go! If you enjoyed this recipe for 4 Ingredient Peanut Butter Cups, leave a review and share it with me! I love to hear from you.
4 Ingredient Peanut Butter Cups
- muffin pan
- 12 muffin liners
- 1 cup dairy-free semi-sweet chocolate chips
- 1 tablespoon coconut oil
- ½ cup natural peanut butter see notes
- 2 tablespoons pure maple syrup not pancake syrup
- Melt the chocolate chips and coconut oil in a microwave-safe bowl. Start with a minute, stir, then microwave for an additional 15 seconds. Stir again until smooth. You can also melt it in a double boiler.
- Add 1 teaspoon of the melted chocolate to the bottom of a muffin liner. Place in the freezer for about 5 to 10 minutes to set.
- Meanwhile, mix together the peanut butter and pure maple syrup. Pour ½ tablespoon over the hardened chocolate, then freeze for another 5 to 10 minutes to set.
- Pour 1 teaspoon of melted chocolate over the peanut butter and freeze for at least an hour to set.
- Store in the freezer for up to 2 months in a freezer-safe container. Let them sit at room temperature for a couple of minutes before enjoying. They can also be refrigerated, but for best texture, I recommend freezing.
- If these peanut butter cups aren't chilled, the chocolate and peanut butter will be too soft and melt.
- I also recommend using peanut butter where the only ingredients are peanut butter and salt. It should be runny/oily. You will have to stir well before using. If your peanut butter doesn't contain salt, you can add a pinch in your peanut mixture.
Note: The nutrition label is only an estimate. Amounts may vary.