Ingredients
Scale
- 2 cups carob chips, divided
- 1 cup peanut butter chips, divided
- 1 cup creamy peanut butter (I used Skippy Natural)
- 1/3 cup packed light brown sugar
- 1 cup confectioners’ sugar
Instructions
- Line a muffin tin with paper liners. In a small microwave safe bowl, place 1 cup carob chips and ½ cup peanut butter chips. Microwave on high in 30 second increments, stirring in between to promote melting, until fully melted. Place dollops of the mixture in each paper liner, using all of the carob mixture. Spread out to cover the entire base of the paper liner. Refrigerate for about 20 minutes.
- In a medium bowl, stir together peanut butter, brown sugar and confectioners’ sugar until fully combined.
- Once the carob base has chilled, divide the peanut butter mixture equally among the muffin tins, covering the carob base completely.
- In the same small microwave safe bowl as before, melt the remainder of the carob and peanut butter chips, microwaving on high in 30 second increments, stirring in between.
- Cover the peanut butter layer completely with the melted carob mixture. Refrigerate until firm, about 30 minutes.
- Peanut butter cups may be stored in the refrigerator in an airtight container for up to one week, or frozen, wrapped in parchment and foil, for up to 3 months. Thaw at room temperature about an hour.
Notes
Additional chilling time is necessary
- Prep Time: 30 minutes