Frozen Chocolate Peanut Butter Cups in the form of frozen Reese’s peanut butter cups that I made myself. These snacks are incredibly simple to create, using only 6 ingredients and no baking. There’s nothing not to like about these! Salted chocolate cups stuffed with candy and a thick, creamy peanut butter filling are frozen until solid. These cups are so delicious that they’re the perfect summertime treat!
It’s difficult to compete with Reese’s peanut butter cup. They’ve always been my favourite candy, and one of the few exclusively candy I’ve ever eaten as a kid. I’ve stated it before, but I was never a “junk” food eater as a kid. I was always the one at the desk, chowing down on my greens. However, I used to be a sucker for a frozen chocolate peanut butter cup, just like almost everyone else on the planet.
These issues are fantastic. When my brothers and I got them in our Halloween trick-or-treating sacks, we always ate them first.
They are, without a doubt, one of the best.
However, have you ever tried a frozen chocolate peanut butter cup?
If you haven’t already, please, please, please make these. I understand how tough it is to fathom how a peanut butter cup might be made larger. However, making them at home (with significantly less sugar) and then freezing them significantly boosts their worth.
How To Simply Made Peanut Butter Cups
These peanut butter cups are simple yet another reason to like them even more.
You’ll have to soften the chocolate and coconut oil together. Using coconut oil prevents the chocolate from being overly frozen, making biting into the frozen cup a delightful experience.
I also like to use these Amazon purchased cup liners, but paper liners would suffice!
Make the creamy peanut butter cup filling while the chocolate is freezing. Peanut butter, sugar, butter, and vanilla are the only ingredients.
I’m not using much sugar, but I’m using a lot of butter. The butter keeps the filling incredibly creamy, and the additions of salt and vanilla make it even better.
How To Freeze Your Frozen Chocolate Peanut Butter Cups
When you’ve finished assembling the cups, put them in the freezer until they’re completely frozen.
It may seem strange to eat these frozen items, but here’s how you do it. Remove the frozen cup from the freezer, set it on the counter for two to three minutes…but not more than that, and then take a bite.
The chocolate becomes extremely cold, resulting in a pleasing crack whenever you bite into the cup. By the time your tooth reaches the filling, it’s like eating a sweet, albeit one made of cold and creamy peanut butter. Butter is essential for keeping the peanut butter delicate.
And vanilla is one of the most delicious flavours.
What about the salt? That effectively hooks you in and keeps you going back for only one more and then another.
To summarize, these frozen peanut butter cups are similar to Reese’s peanut butter cups but much better. The ratio of chocolate to peanut butter is perfect, plus the fact that they’re frozen?
That merely makes them more delectable and appropriate for the summer season!
It’s difficult to say everything, but trust me when I say that you’re going to adore these!
Finally, if you make these Frozen Chocolate Peanut Butter Cups, don’t forget to leave a comment and/or rate this recipe! Above all, I like hearing from you and will always do my best to respond to each and every comment. Finally, don’t forget to tag me on social media if you make this dish. My favourite thing to do is look at the images of the recipes you’ve all cooked.
How To Prepare Frozen Chocolate Peanut Butter Cups
Prep Time: 15 minutes Total Time: 2 hours
Servings: 32 cups Calories Per Serving: 190 kcal
1 small ripe banana
1/4 cup creamy peanut butter
1/4 teaspoon kosher salt
1/2 teaspoon vanilla extract
1½ cups semi-sweet chocolate chips, divided
Flaky sea salt, for topping
Combine the banana, peanut butter, kosher salt, and vanilla in a small mixing dish. Set aside after mashing everything together until there are no lumps.
2. Line 8 compartments in a muffin tin with paper liners and leave aside.
3. Melt the chocolate chips in the microwave using the following method: Microwave 1 cup of chocolate chips for roughly 30 seconds in a microwave-safe bowl. Remove the lid and stir. Return to the microwave for 15 seconds at a time until it’s completely melted and silky smooth. Then stir in the 1/2 cup firm chips you set aside into the melted chocolate until they’ve naturally melted into the creamy mixture. You can microwave them for another 10 seconds or so if they don’t totally melt. (Alternatively, you can use a double boiler on the stovetop to temper the mixture.)
4. Place a spoonful of melted chocolate in the bottom of each muffin compartment to construct the cups. Spread it out evenly over the bottom and up the sides with a spoon, a small frying brush, or your finger (this will create a barrier for the peanut butter filling so it doesn’t run out when they’re done). To firm up, place in the freezer for about 10 minutes. Add the peanut butter-banana mixture to a plastic baggie and cut a tiny hole in the bottom corner to make a piping bag while they’re in the freezer.
5. Take the tin out of the freezer and spray a little amount of peanut butter-banana filling on top of each chocolate cup, making sure it stays in the middle and doesn’t touch the paper liners’ corners. As the chocolate solidifies, spoon the remaining melted chocolate over the top and edges of the peanut butter mixture to seal the filling in. (If the chocolate has set, simply reheat the bowl for 15 seconds in the microwave to loosen it up.) Sprinkle flaky salt on top of each cup. Place the muffin tray in the freezer for 10 minutes to overnight to harden up.
6. When ready to serve, remove the paper liners and serve! Because the middle softens quite quickly, I recommend serving them directly from the freezer (we adore them frozen in my house!).