Reeses Peanut Butter Cup Recipe

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WebMeanwhile, for the peanut butter layer, heat the peanut butter and coconut oil in a double boiler or microwave (same method as …

Rating: 4.9/5(45)
Total Time: 1 hr 5 minsCategory: Dessert, SnackCalories: 187 per serving1. Line a muffin pan with parchment paper liners (or candy cups).
2. For the bottom chocolate layer, heat half of the chocolate (5 oz, 142 g) and half of the coconut oil (2 1/2 tbsp, 35 g) in a double boiler on the stove, stirring frequently, until melted. (You can also heat in the microwave, stirring at 20 second intervals.) Stir in half of the vanilla (1/4 tsp, 1mL), if using.
3. Fill the bottom of the parchment cups evenly with chocolate (about 2 tsp (10 mL) in each). Freeze for 10 minutes, until at least the top is firm.
4. Meanwhile, for the peanut butter layer, heat the peanut butter and coconut oil in a double boiler or microwave (same method as step 2). Stir in the powdered sweetener, peanut flour, vanilla (if using), and sea salt (if using), until smooth. Adjust sweetener and salt to taste if desired.

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WebMix the peanut butter with the sweetener (if using) and salt. Use firmer peanut butter from the bottom of the pot. Add about 1 …

Rating: 5/5(6)
Total Time: 30 minsCategory: DessertCalories: 113 per serving1. Line a muffin tin with paper liners or use silicone cupcake moulds.
2. Place the chocolate and coconut oil in a heat proof bowl and melt over a pan filled with a little water. Stir a couple of times. Remove the bowl from the pan and allow to cool a little. (Alternatively, heat in the microwave.**)
3. Mix the peanut butter with the sweetener (if using) and salt. Use firmer peanut butter from the bottom of the pot.
4. Add about 1 tsp of chocolate to each cup and use the back of a teaspoon to coat the sides. Place in the freezer to set for 10 minutes.

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Web⅓ cup natural peanut butter with no sugar added 7 ounces low carb chocolate bars US Customary - Metric Instructions In medium …

Ratings: 3Calories: 103 per servingCategory: Snack1. In medium bowl, mix the butter, whey protein powder, erythritol, stevia and peanut butter together.
2. Using cookie scoop, drop about a tablespoon of peanut butter mixture into silicone cupcake molds. Press mixture down into bottom of each mold. Freeze for at least an hour.
3. In a chocolate melter, melt the dark chocolate and keep melted on warm setting. Note: this could also be done in microwave or double boiler, but the melter is best to get the right temperature.
4. Remove frozen peanut butter filling from each silicone mold and set aside.

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WebPeanut butter layer. In another microwave-proof mixing bowl, combine peanut butter with coconut oil. Microwave 30 seconds to …

Rating: 5/5(466)
Calories: 197 per servingCategory: Snack1. Line a 12-hole muffin tray with muffin paper liners or silicone cups. Set aside.
2. Melt the sugar-free chocolate with coconut in a microwave-safe bowl for 1 minute. Stop the microwave stir chocolate, and repeat heating by 30-second intervals until all the chocolate is melted. Otherwise, melt over medium heat in a saucepan, stirring constantly with a wooden spoon until the chocolate is melted.
3. In another microwave-proof mixing bowl, combine peanut butter with coconut oil. Microwave 30 seconds to soften, remove the bowl from the microwave and stir the ingredients to combine evenly.
4. If the remaining melted chocolate has thickened, re-heat the bowl for 30 seconds in the microwave to soften. Stir and use it in the next steps.

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WebMicrowave in 30-second spurts, until the chocolate has melted. Pour spoonfuls of the melted chocolate into the muffin liners and use the back of the spoon to spread chocolate on the sides. Drop …

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WebThese low carb peanut butter cups are melt-in-out mouth delicious and incredibly easy to make! Bet you can't eat just one! Sugar-free, gluten-free, keto and Trim Healthy Mama S-friendly! Prep Time 15 minutes …

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WebMelt the chocolate and coconut oil together in a double boiler or microwave. Line a muffin tray with 12 paper liners. Use a pastry brush to brush melted chocolate on the bottom and ¾ of the way up the sides of …

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Web4 Tbsp. Lower carb peanut butter 3 Tbsp. Butter unsalted 3 Tbsp. Swerve confectioners sugar substitute ½ C. Almond flour 1 tsp. Vanilla extract Instructions In a mixing bowl combine the ingredients for the chocolate …

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Web1/2 cup no sugar added creamy peanut butter 3 Tablespoons butter (or coconut oil) 2 Tablespoons powdered erythritol Instructions Prepare a muffin tin with muffin liners. A normal muffin tin or …

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WebPut the cups back in the fridge for about 10 minutes, then use your fingers to flatten and spread out the peanut butter. Pop the cups back into the fridge for an hour or until the peanut butter has hardened. 7. When the …

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WebKeto Peanut Butter Cups (Low Carb, Sugar Free) 5 from 5 votes PRINT PIN EMAIL Prep: 30 mins Yield: 12 cups INGREDIENTS 340 grams (12oz) low carb milk chocolate Peanut butter mixture: 100 …

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WebIn a medium bowl, use a mixer to combine the peanut butter and 1/4 cup butter. Add the powdered sugar and vanilla, and continue mixing until combined and …

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WebIn a mixing bowl combine the peanut butter, butter, powdered sugar, and the Golden Grahams. Press into a 9″ x 13″ pan or into little paper liners. Melt the chocolate in a microwave safe dish on power …

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WebIf you love the classic Reese's peanut butter and chocolate flavor, but hate the calories and sugar you're in luck. My copycat Reese's peanut butter cups

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Web1 cup no sugar added peanut butter 1 teaspoon vanilla extract ½ teaspoon vanilla liquid stevia or swap with ½ cup of your favorite sugar free sweetener Instructions Melt the chocolate with 2 tablespoons …

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WebPreheat oven to 325 degrees F and line a baking sheet with foil. Arrange saltines in an even layer, covering the whole sheet. In a small saucepan, melt the butter and then add the …

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Web⅔ cups of powdered sweetener . 6 tablespoon of peanut butter . 1 tablespoon of coconut oil. 1 tablespoon of non dairy milk . ½ tablespoon of vanilla extract . Pinch of …

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