Instead of grabbing the preservative- and additive-filled peanut butter cups at the convenience store, you can easily make your own at home using four simple ingredients. Give these babies a try—you won’t be disappointed. Recipe and photo by registered dietitian and certified athletic trainer Dana Angelo White, M.S., R.D., A.T.C.
For access to exclusive gear videos, celebrity interviews, and more, subscribe on YouTube!
Makes 12 servings
Prep time 15 min.
Cook time 1 min.
Ingredients
6 oz dark chocolate, broken into pieces 6 oz milk chocolate, broken into pieces 12 tsp peanut butter Coarse sea salt Equipment: Mini cupcake pan with mini-size paper liners
How to make it
Place liners in pan, and set aside. Place milk and dark chocolate in separate glass containers. To melt, microwave on high in 30-second increments, stirring frequently until melted. Fill each paper liner one-third of the way with melted chocolate. Add a generous half tsp of peanut butter on each piece, and top with remaining chocolate. Sprinkle with a pinch of sea salt if desired. Place in the refrigerator until chocolate sets completely–about 45 minutes. Wrap peanut butter cups in cellophane bags or store in an airtight container for up to 5 days.
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Instead of grabbing the preservative- and additive-filled peanut butter cups at the convenience store, you can easily make your own at home using four simple ingredients. Give these babies a try—you won’t be disappointed.
Recipe and photo by registered dietitian and certified athletic trainer Dana Angelo White, M.S., R.D., A.T.C.
For access to exclusive gear videos, celebrity interviews, and more, subscribe on YouTube!
Makes 12 servings
Prep time 15 min.
Cook time 1 min.
Ingredients
6 oz dark chocolate, broken into pieces 6 oz milk chocolate, broken into pieces 12 tsp peanut butter Coarse sea salt Equipment: Mini cupcake pan with mini-size paper liners
How to make it
Place liners in pan, and set aside. Place milk and dark chocolate in separate glass containers. To melt, microwave on high in 30-second increments, stirring frequently until melted. Fill each paper liner one-third of the way with melted chocolate. Add a generous half tsp of peanut butter on each piece, and top with remaining chocolate. Sprinkle with a pinch of sea salt if desired. Place in the refrigerator until chocolate sets completely–about 45 minutes. Wrap peanut butter cups in cellophane bags or store in an airtight container for up to 5 days.
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Makes 12 servings
Prep time 15 min.
Cook time 1 min.
Ingredients
6 oz dark chocolate, broken into pieces 6 oz milk chocolate, broken into pieces 12 tsp peanut butter Coarse sea salt Equipment: Mini cupcake pan with mini-size paper liners
How to make it
Place liners in pan, and set aside. Place milk and dark chocolate in separate glass containers. To melt, microwave on high in 30-second increments, stirring frequently until melted. Fill each paper liner one-third of the way with melted chocolate. Add a generous half tsp of peanut butter on each piece, and top with remaining chocolate. Sprinkle with a pinch of sea salt if desired. Place in the refrigerator until chocolate sets completely–about 45 minutes. Wrap peanut butter cups in cellophane bags or store in an airtight container for up to 5 days.
Makes 12 servings
Prep time 15 min.
Cook time 1 min.
Prep time 15 min.
Cook time 1 min.
Prep time
15 min.
Cook time
1 min.
Ingredients
- 6 oz dark chocolate, broken into pieces
- 6 oz milk chocolate, broken into pieces
- 12 tsp peanut butter
- Coarse sea salt
- Equipment: Mini cupcake pan with mini-size paper liners
How to make it
Place liners in pan, and set aside. Place milk and dark chocolate in separate glass containers. To melt, microwave on high in 30-second increments, stirring frequently until melted. Fill each paper liner one-third of the way with melted chocolate. Add a generous half tsp of peanut butter on each piece, and top with remaining chocolate. Sprinkle with a pinch of sea salt if desired. Place in the refrigerator until chocolate sets completely–about 45 minutes. Wrap peanut butter cups in cellophane bags or store in an airtight container for up to 5 days.
Place liners in pan, and set aside.
Place milk and dark chocolate in separate glass containers. To melt, microwave on high in 30-second increments, stirring frequently until melted.
Fill each paper liner one-third of the way with melted chocolate. Add a generous half tsp of peanut butter on each piece, and top with remaining chocolate. Sprinkle with a pinch of sea salt if desired.
Place in the refrigerator until chocolate sets completely–about 45 minutes. Wrap peanut butter cups in cellophane bags or store in an airtight container for up to 5 days.
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