Who can resist these rich and creamy peanut butter cups? These no-bake peanut butter cups are made with three wonderfully creamy layers. The first layer is inspired by the famous Christmas Cookie Extravaganza Oreo ball, the second is a fluffy peanut butter layer, and the third, a chocolate shell to top it off! The best part - you never have to turn the oven on!
I've been making a version of this recipe for YEARS and it's always a hit. I usually take it into work as a pie for our Pi Day celebration in March, plus I try to make it for Father's Day or my dad's birthday in September because he's obsessed with all things peanut butter and chocolate (what dad isn't obsessed with that?!).
I finally felt like I've tweaked it enough to call it my own, and thus, the first Avery Approved recipe is born! I hope you love it, and let me know if you try it out in the comments below!
Homemade Chocolate Peanut Butter Cups
Yield: 24 large cups (or 48 mini cups)
Prep Time: 30 minutes
Total Time: 90 minutes
Notes
I recommend using silicone cupcake liners. Paper liners tend to get stuck to the peanut butter cups when trying to remove after freezing.
This recipe can be easily halved if you only have one cupcake tin. You can also make it into a pie or in a 13x9 inch pan and cut into squares.
If you don't have cream cheese, you can replace it with 8 tablespoons of melted unsalted butter. It may be slightly more crumbly, but tastes just as good.
Any extra Oreo/cream cheese mixture can be rolled into Oreo balls and eaten as is! Store in freezer.
Ingredients
Oreo Bottom
36 Oreos (1 package of regular Oreos, not Double Stuf)
8 ounces cream cheese, softened
Peanut Butter Layer
1 ½ cups creamy peanut butter
8 tablespoons unsalted butter, softened
1 cup powdered sugar
Chocolate Topping
½ cup heavy whipping cream
1 cup semi-sweet chocolate chips
2 tablespoons creamy peanut butter
Directions
Line 2 cupcake tins with silicone cupcake liners.
Make the Oreo bottom. Finely crush Oreos with a food processor or blender until most pieces are small crumbs. In a large bowl, mix Oreo crumbs and softened cream cheese until well combined.
Press 2 tablespoons of Oreo mixture into the bottom of cupcake liners, making sure to cover the bottom entirely. Freeze muffin tins for at least 15 minutes or longer.
While the Oreo bottoms are freezing, make the peanut butter layer. Add peanut butter, softened butter, and powdered sugar to a large mixing bowl. Beat on low until creamy and smooth (the mixture will be very thick so you may need to stir by hand).
Scoop 2 tablespoons of peanut butter mixture onto the Oreo crust. Make sure to spread the peanut butter to the edge of the cupcake liners. Freeze muffin tins for another 10 minutes.
While the pan is freezing, make the chocolate topping. Place chocolate chips and peanut butter to a heat proof bowl. In a small pot, bring the heavy whipping cream to a rolling simmer over medium-high heat. Pour the hot cream over the chocolate chips and peanut butter. Whisk until smooth and all chocolate chips are melted.
Pour 1-2 tablespoons of chocolate over each peanut butter cup. Freeze cupcake tins for at least 1 hour.
Remove peanut butter cups from cupcake tin and liners. Store in the freezer in a glass container lined with wax paper or parchment paper until ready to eat.
Enjoy!
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