3 Ingredient Peanut Butter Cups Using Leftover Chocolate

May 31, 2017

Let’s talk homemade desserts today, or more specifically these 3 ingredient peanut butter cups!

3 ingredient peanut butter cups When I think about food waste, I don’t really think about dessert food waste. Probably because desserts aren’t usually wasted in our house. Michael is a big ice cream person and buys only what he’ll eat. I lean more toward dark chocolate and too, tend to know exactly what I want and will finish.

However, every once in a while, curiosity takes over and I buy something out of the ordinary that isn’t instantly loved and gobbled right up. That’s what happened with a chocolate bar from Trader Joe’s a few weeks ago. I usually get another brand of dark chocolate but on a whim bought a new one. I didn’t love it and knew I wasn’t going to eat it plain.

That’s when I thought to melt it down and create something new.

3 ingredient peanut butter cups

These 3 ingredient chocolate peanut butter cups are super simple. I mean really simple. All they require are a few minutes, a microwave and a freezer. That’s it!

I even timed myself to see how long they actually take to make. I ended of texting a few friends while the timer was running without realizing it so if you aren’t distracted and can focus, I bet these wouldn’t take more than 15 minutes from start to freezer.

3 Ingredient Peanut Butter Cups

3 ingredient peanut butter cups

3 Ingredient Peanut Butter Cups
Prep time
Total time
A simple and quick 3 ingredient peanut butter cup. This dessert can be made in 15 minutes with just a microwave and the freezer. Gluten free and can be made vegan.
: Dessert
: Sweets
Serves: 8 peanut butter cups
  • 2.5 ounces of chocolate (any chocolate can be used here: white, milk, dark, vegan)
  • 1 teaspoon raw coconut butter, softened
  • 8 teaspoons peanut butter (crunchy or smooth works equally well)
  • Large flake sea salt (optional)
  1. Line 8 mini muffin tins with mini muffin cups.
  2. Place a small bit of softened coconut butter on your finger and grease the inside of the muffin cup ever so slightly to prevent sticking. I didn't do this the first time around and it wasn't a huge deal but they do come out easier if you grease the paper first.
  3. Place chocolate in a microwave safe bowl and microwave for 1:30 to 2 minutes, stopping at each 30 second interval to stir.
  4. Remove when completely melted and add softened coconut butter, stirring to combine.
  5. Place a spoonful of chocolate in each cup. Make sure the chocolate is evenly spread out.
  6. Place in the freezer for 2-3 minutes until slightly hardened.
  7. Next place a teaspoon of peanut butter in each cup.
  8. Pour another spoonful of chocolate over the peanut butter. Spread chocolate evenly.
  9. Sprinkle with sea salt.
  10. Place in freezer for 30 minutes before eating. Store in the freezer.


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  • Reply Afi June 8, 2017 at 11:18 am

    Have you considered greasing the muffin pan rather than using paper liners? That way you don’t have paper liners to dispose of…further limiting waste and saving trees. I’ve never had “leftover” chocolate…it all gets eaten but I’m imagining these with some cayenne pepper dark chocolate!!

    • Reply Lisa June 8, 2017 at 1:59 pm

      I can always count on you Afi for great ideas! Yes, I can totally just grease the pan if I’m not making them to take out of the house. Brilliant idea. They get a little soft after you take them out of the freezer so I’d probably still use wrappers if I were taking them to a party or potluck but that would be a rarity! Thanks for the reminder.

  • Reply Celia June 12, 2017 at 3:02 pm

    These look amazing – I want to try this!

    • Reply Lisa June 13, 2017 at 2:16 pm

      Thanks Celia!

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