Personal Health

White and Milk Chocolate Peanut Butter Cups

Why choose between white chocolate peanut butter cups and milk chocolate peanut butter cups? Especially, when you can have both AND without the added sugar and carbs!


Funny story: it was never my intention to concurrently make white and milk chocolate peanut butter cups! I actually wanted to individually make white chocolate peanut butter cups and milk chocolate peanut butter cups. However, I miscalculated how much chocolate I needed for each and ended up not having enough to make either. So, I problem-solved and used all the white chocolate I had for the bottom layer, then placed the peanut butter mixture in the middle and topped them all with the milk chocolate. Hence, creating white and milk chocolate peanut butter cups! Trust me when I say this woman’s mistake will be another woman’s masterpiece because it’s just that good! Keep reading for the full recipe!

White and Milk Chocolate Peanut Butter Cups

White and Milk Chocolate Peanut Butter Cups

Recipe by Mia
5 from 1 vote
Course: DessertCuisine: AmericanDifficulty: Easy
Servings

6

servings
Prep time

5

minutes
Freezing time

45

minutes
Calories

175

kcal

Ingredients

  • 1 cup Lily’s white chocolate chips

  • 1 cup Lily’s milk chocolate chips

  • 2 tablespoons coconut oil

  • 1 cup natural peanut butter

  • 1/2 cup Swerve confectioners sugar

  • 1/2 cup almond flour

  • 1/2 teaspoon vanilla extract


Directions

  • In a microwave safe bowl, combine the white chocolate chips and a tablespoon of the coconut oil. Microwave at 30 second intervals until completely melted and combined.
  • Fill the sections of a lined muffin tin about ⅓ of the way full with the white chocolate mixture. Place the tin into the freezer to set for about 10 minutes.
  • In a mixing bowl, combine the peanut butter, Swerve sweetener, almond flour and vanilla extract. Mix until smooth and creamy.
  • Place a layer of the peanut butter mixture on top of each of the white chocolate layers in the muffin tin, and place the tray back into the freezer to chill for 15 minutes.
  • Combine the milk chocolate chips and the remaining tablespoon of coconut oil in a microwave safe bowl, and heat at 30 second intervals until mixed well.
  • Pour the milk chocolate mixture onto the top of the peanut butter cups in the muffin tin, filling them the rest of the way. Place the tin into the freezer to set until the milk chocolate is completely solid, about 15 minutes.

Notes

  • Storage: store the peanut butter cups in the freezer or the refrigerator.

Comment below how yours turned out!

Have A Beautiful Day ✨

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