In case family members haven’t been demanding to know your holiday plans, or you haven’t happened to notice that every sitcom on Hulu are airing their Thanksgiving episodes this week, let this be a warning or reminder or whatever that we are entering holiday season. I know! How did this happen? You finally almost got your Summer Bod ready and now here we are again. On the precipice of eating an entire pumpkin pie by yourself. You might as well just start spraying the whipped cream can directly into your mouth now. Oh, what’s that? A notification on your phone? You forgot that you have a friendsgiving/ friendsmas/ freindsikah party tonight? You have about 20 min before you are supposed to leave and you have to bring a dessert? Have no fear, my friend! I am here to share with you a recipe so delicious, so devilishly delectable that you will basically lock in all invites to every future soiree. 3 ingredients, super quick, and you can basically use whatever you have in your pantry all ready.
Easy Breezy Peanut Butter Cups
1 Cup Chocolate (any kind)
1/4 C Coconut oil
1/4-1/2 C Peanut Butter (any kind)
Using a microwave safe bowl, combine the chocolate and coconut oil. Microwave on half power or defrost setting for 30 seconds. Stir, and return to microwave. Continue to microwave and stir on defrost setting in 15 second increments until Chocolate is smooth and melted without any lumps.
Take a muffin tin (Doesn’t matter if it’s regular or mini), and take a tiny amount of coconut oil and rub on the insides of each cup. Or, if you are a no hassle kind of baker, you can just use cupcake tins. Using the first half of the chocolate mixture, divide equally into each muffin tin (about 1/4 full). Shake the tin until the chocolate flattens. Pop into the freezer for about 10 min.
Scoop desired amount of peanut butter into each cup, and use remainder chocolate to cover. Pop back into the freezer for 15 min, and Presto! You are the belle of the Holiday Ball. The only thing left to do is put on pants before scurrying off to your party!
What I like to Use:
For Chocolate, I like to use Blommer’s Dark Chocolate Disks. If you aren’t from Chicago, I also really like Ghirardelli Dark Chocolate Melts, they are usually available in the baking aisle. I like this chocolate because you don’t have to temper it when you melt it! That means it will always be beautiful and you don’t have to worry about those pesky white spots that may appear. You can definitely use regular chocolate chips, or baker’s chocolate, or candy bars, or literally whatever you have 🙂 It will all turn out fine.
For PB, I like to use the kind you have to grind yourself at the super market, I think it adds a really great texture.
Let me know what you used and how you liked it in the comments!