Tiny Trash Can homemade peanut butter cups

Homemade peanut butter cups

These homemade peanut butter cups are healthier than packaged Reese’s, and they totally satisfy my craving! Best part? They only require five ingredients that you probably already have in your pantry so need to go to the store! 🙌

To make these peanut butter cups with zero waste, buy peanut butter in a glass container (and reuse it once it’s empty) or make your own by grinding some peanuts (super easy). We’re able to buy chocolate chips in reusable containers at Ëkkolo and Bulk Barn. If you don’t have a bulk store near you, buy the largest bag of chocolate chips you can to reduce the amount of plastic packaging WINK Flour can be purchased at bulk stores or in paper bags at most grocery stores. Maple syrup is regularly available in glass bottles or metal cans. And salt can be purchased in cardboard boxes. If you want the classic Reese’s ridges on the sides of your peanut butter cups, use compostable muffin liners (mine are from PaperChef). But muffin liners are totally optional. We’ve made these peanut butter cups without, and they come out of our muffin pan easily 🙂

What have you been cooking up lately? Let me know if you need help making your favorite treats with less waste!


Peanut butter cups recipe

Makes 8

Ingredients
1/2 cup natural peanut butter
1/4 cup flour (all-purpose or almond)
1 tablespoon maple syrup (or sugar)
1/4 teaspoon salt
1 cup chocolate chips

Directions

  1. Line muffin pan with compostable parchment cups if desired.
  2. In a bowl, mix together the peanut butter, flour, maple syrup and salt until a uniform dough forms.
  3. Divide dough into 8 balls then press into the bottom of the muffin compartments.
  4. Place the chocolate chips in a microwave-safe bowl and microwave them for 30 seconds. Stir the chocolate chips and repeat this process until the chocolate is mostly melted. If some chocolate chips are still intact, just stir the warm chocolate until everything is melted. Do not over cook.
  5. Pour the melted chocolate over the peanut butter dough. Once distributed, tap the muffin pan on a hard surface to create a smooth, even layer. Place pan in the refrigerator or freezer a few minutes until the chocolate sets.
  6. Store the peanut butter cups in an airtight container for up to a week (not that they’ll last that long! 😆).

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