• Prep Time 20 minutes
  • Cook Time 20 minutes
  • Serving For 4 People
  • Difficulty Easy

Recipe Ingredient

  • A whole bar of Hersheys or Cadbury chocolate
  • 1/2 cup smooth peanut butter
  • 170g semisweet or bittersweet chocolate chips
  • 1/2 cup roasted unsalted almonds


  1. Line two 12-cup mini muffin pans with paper liners; set aside.
  2. Place chocolate and peanut butter in a microwave-safe bowl. Microwave for 1 to 1 1/2 minutes until almost melted, stirring halfway through. Set aside to cool slightly.
  3. Then, place semisweet / bitter chocolate chips in another microwave-safe bowl. Microwave for 2 - 3 minutes until almost melted, stirring once or twice.
  4. Dividing evenly, use a spoon to layer semisweet chocolate and peanut-butter mixture into liners, beginning and ending with chocolate; sprinkle with almonds. Place muffin pans in freezer until peanut butter cups are firm, about 15 minutes. Bring to room temperature before serving.

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