Mini muffin pan to the rescue! It’s sort of interesting how recipes evolve. My pie dreams turned into ooh maybe truffles? to yes, definitely, for sure peanut butter cups. These are perfectly popable and delicious, and so good cold (actually, cold is the only way to have them. there’s dairy in there!) Let’s discuss the shortcuts that made today’s recipe possbile.
Mini To-Go Oreos
Semi Sweet Chocolate + Coconut Oil
Plenty of peanut butter
Although, honestly, the real shortcut lies in the Oreos. You see, when you have an entire pie, you have to crush up a bunch of smaller oreos to make a crust. I’ve mentioned before that I love buying the mini to-go canisters of Oreos for recipes because there’s just enough for a recipe with little to no leftovers. I can’t resist Oreos lying around! I found mine in the cookie aisle of my local grocery store, but I’ve also seen them near the end of food aisles at Target. When you make a mini pie, all you need is half of a mini oreo and wah-la, crust. It’s a surprise that Oreo doesn’t make XL sized ones for dessert pizzas, midnight snacking, and the like.
½ cup semi sweet chocolate chips
1 teaspoon coconut oil
6 mini oreos
4 tablespoons powdered sugar
2 ounces cream cheese, softened
2 tablespoons peanut butter
Prepare a mini muffin tin with 12 liners.
In a microwave safe bowl, melt chocolate chips and coconut oil in thirty second intervals. Stir well after each addition.
To make the bottom shell of the peanut butter cup, put a small spoonful of the melted chocolate in the bottom of each mini cupcake liner and use the back of a spoon to gently spread it up around the sides of the liner. Repeat with remaining liners. The leftover chocolate will be used as a drizzle in the last step.
Twist each mini Oreo so you have a total of 12 mini crusts. Place one in each of the 12 liners. Place in the freezer. To make the filling, combine the powdered sugar, cream cheese, and peanut butter in a medium bowl. Beat with an electric mixer until completely combined. Spread filling in each of the chocolate cups, smoothing out the top with a knife or spatula.
Drizzle the tops of each peanut butter cup with the melted chocolate. You can use a spoon or a zip top bag with the corner snipped off.
Chill cups in the fridge until chocolate is set up. Store leftovers tightly covered. If you have trouble getting the cups out without messing them up, use a spoon to gently pop each one out.
