Make these Gluten-Free Chocolate Peanut Butter Cups this Valentine’s Day. Here’s a delicious, easy to follow gluten-free Chocolate Peanut Butter Cup recipe! Get fancy with it or keep it basic—your choice. Either way, you’ll fall in love with these silky smooth, dark chocolate, rich, nutty peanut butter cups! Mmmmm…mmmm…good! Serve them for awesome desserts, party favors or gifts!
Either line 8 cups in your 12-cup muffin pan for larger peanut butter cups or two 12-cup mini muffin pans with paper liners; set aside. We used reusable easy-flex silicone cupcake liners for easy release and they work great!
In a double boiler, place GF semisweet chocolate, GF baking chocolate and butter/coconut oil. Bring water to a boil then reduce heat to low. Continuously stir chocolate and butter/coconut oil till evenly combined.
Meanwhile, in a microwave-safe bowl, combine GF white chocolate and organic natural peanut butter. Microwave, until almost melted, 1 to 1 1/2 minutes. Stir until combined and completely melted. Set aside to cool a bit.
Spoon dark chocolate into liners (1/4 the way full). Place muffin tin into freezer for 3 minutes lightly solidifying chocolate. Remove from freezer and spoon-in peanut butter (equal to the amount of chocolate). Place in freezer for 3 minuets to set. Spoon dark chocolate atop peanut butter layer. Now your cups should be filled 3/4ths the way full. Time to garnish.
Sprinkle with peanuts or drizzle opposite colored chocolate (using remaining chocolate) atop into a fun design you love. Put your artistic signature on your candy—let it come from the heart and have fun!!
Place muffin pans in freezer until peanut butter cups are firm— about 15-20 minutes. Serve at room temperature.
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