If you're a peanut butter-lover, this recipe is for you.
If Reese's Cups were one of your favorite childhood candies, this recipe is for you.
If a healthier spin off of Reese's Cups with a birthday cake twist sounds like all you need in life right now, this recipe is for you.
...bottom line, unless you have a peanut allergy (in which case my heart goes out to you because to me that would be top 3 worst allergies to have because idk what I'd do without peanut butter), or you're one of the very rare humans that doesn't like peanuts/peanut butter (It always blows my mind that that's actually a thing), you will no doubt LOVE this recipe.
It's super quick & easy...takes about 5 minutes to whip up & 45+ minutes to freeze, then you can enjoy immediately!
I keep these little cups of deliciousness in my freezer on the reg so that I always have something quick, healthy, and satisfying to grab to curb my sweet tooth!
What you'll need:
3 main ingredients
one medium bowl & a spoon
8 mini cupcake liners
...& let's get to one of my simplest, most satisfying dessert/snack recipes to date:
Birthday Cake Peanut Butter Cups
Ingredients:
1/2 cup PB Fit (peanut butter powder)...this is the one I use in all my recipes that call for PB Fit/peanut butter powder
6 tbsp cold/cool water
1 tbsp rainbow sprinkles
1 1/2 tsp granulated sweetener of choice...I used truvia, a stevia-based natural sweetener (my favorite sweetener/sugar substitute that I use in a lot of my recipes & in my day-to-day)
Optional: sprinkle of cinnamon (a little less than 1/4 tsp)
Instructions:
Line 8 cups of a mini muffin pan with mini cupcake liners and set aside.
Combine all ingredients into a medium bowl and mix well with a spoon, until smooth and free of any clumps. *the consistency should be a bit runnier than regular peanut butter*
Pour the mixture into each of the 8 lined cups. *fill almost all the way to the top of the liner, but leave a tiny space of room*
Freeze for a minimum of 45 minutes. Remove from freezer & enjoy immediately!
Notes:
If you want full-size cups, this recipe will make about 3 full-size cups, using a 12 cup muffin pan. You can easily double, triple, etc. the recipe to make more at a time to keep in the freezer!
If you freeze them for more than 45 minutes, let then thaw for a few minutes before biting into them.
The granulated sweetener is optional...I prefer to use it because I like my cups a bit sweeter.
Keep leftover cups in an airtight container in the freezer (NOT the fridge).
Cups will stay good for up to 3 months in the freezer.
Approximate nutrition facts (per 1 mini cup): 40 calories, 1g fat, 4g carbs, 1.5g fiber, 1.5g sugar, 4g protein.
I hope you loves these as much as I do & that they help satisfy your sweet cravings!
If you make these, make sure to snap a pic & tag me on social so I can see! :)
xo Mackenzie.