Here is a simple guide to a quick and healthy peanut butter treat.
INTRODUCTION
These 4 Ingredient Peanut Butter Cups (Protein Recipe) make a fast, tasty, and higher-protein snack. You can make them in about an hour and they stay well in the fridge or freezer. They use powdered peanut butter and protein powder for a lighter, protein-packed filling. If you like peanut butter desserts with a twist, try espresso peanut butter truffles for another small sweet bite.
This recipe is great for people who want a better-for-you treat without a lot of fuss. The cups have dark chocolate and a creamy peanut butter center that is firm enough to hold its shape. They work for post-workout treats or a quick snack with coffee.
WHY YOU WILL LOVE THIS RECIPE
You will love this recipe because it is simple, quick, and uses only four main ingredients. The protein powder adds extra nutrition so the cups fill you up longer than a regular candy. The dark chocolate gives a rich flavor that pairs well with the peanut butter taste. You can make a batch in one go and keep them for several days. For more easy dinner and snack ideas that fit a busy life, check the autumn butternut squash and Italian sausage casserole for another simple family meal.
These cups are also easy to change. You can use different protein flavors or swap coconut oil for another neutral oil. They are low in hands-on time and do not need baking. Kids and adults both tend to like their firm texture and sweet-salty balance when you add a sprinkle of sea salt.
HOW TO MAKE 4 Ingredient Peanut Butter Cups (Protein Recipe)
This section shows the full method in simple steps. The recipe uses powdered peanut butter for a lower-fat filling and protein powder for extra nutrition. The chocolate makes a smooth shell. If you enjoy warm chocolate drinks or small chocolate desserts as well, you might like these chocolate hot cups for a cozy treat.
Follow the instructions below exactly for best results. Work on a clean counter and use a small muffin tin to shape the cups. If you want smaller or larger cups, adjust the liners and the amount per cup.
EQUIPMENT NEEDED
- Small microwave-safe bowl for melting chocolate
- Mixing bowl for the peanut butter filling
- Spoon or small spatula for spreading chocolate
- Muffin tin
- 8 cupcake liners
- Measuring cups and spoons
- Ice cream scooper or tablespoon measuring spoon for even filling
Ingredients You’ll Need :
- 1/2 cup Powdered Peanut Butter
- 1 scoop Protein Powder
- 1/2 cup Water
- 1 cup Dark Chocolate Chips
- 1 tbsp Coconut Oil
STEP-BY-STEP INSTRUCTIONS :
- Prepare the Molds: Line a muffin tin with 8 cupcake liners and set aside.
- Prepare Peanut Butter Filling: In a small bowl, combine PB2 powder and protein powder. Gradually add water and mix together until peanut butter filling reaches a slightly thick yet smooth texture. Set aside.
- Melt the Chocolate: Combine the chocolate chips and coconut oil in a microwave-safe bowl. Microwave for 45 seconds, stir, then microwave again for 30 seconds and mix until fully melted and smooth.
- Make the First Layer: Add a tablespoon of melted chocolate to each cupcake liner. Tilt, rotate, and shake the liners to coat the bottom evenly, and use a spoon to cover a bit of the sides as well. Place the muffin tin in the freezer for about 10 minutes to set.
- Add Peanut Butter Layer: Remove the muffin tin from the freezer. Using an ice cream scooper or a tablespoon measuring spoon, add a tablespoon of peanut butter mixture over the set chocolate layer, spreading it evenly with the back of a spoon.
- Top It Off: Spoon another tablespoon of melted chocolate over each peanut butter layer, spreading it to the edges to seal the peanut butter inside. If desired, sprinkle sea salt.
- Chill to Set: Refrigerate the peanut butter cups for at least 30 minutes or until they are completely firm. Once set, remove the peanut butter cups from the liners and enjoy.
HOW TO SERVE 4 Ingredient Peanut Butter Cups (Protein Recipe)
Serve these peanut butter cups cold or at room temperature. They taste great on a small plate as a single-serve dessert after dinner. For a snack, serve one or two cups with a glass of milk, coffee, or a protein shake. They also pair well with fruit like sliced banana or apple for a balanced mini-meal.
You can also serve them as small gifts. Place a few cups in a small box and tie it with a ribbon. They keep shape well and look neat when wrapped. For a holiday twist, add colored sprinkles or crushed nuts on top before the chocolate sets.
STORAGE & FREEZING : 4 Ingredient Peanut Butter Cups (Protein Recipe)
Store the peanut butter cups in an airtight container in the refrigerator for up to 10 days. If you plan to keep them longer, freeze them. Place wax paper between layers to stop them from sticking. In the freezer, they last for up to 3 months.
To thaw, move them from the freezer to the refrigerator for 30 to 60 minutes, or let them sit at room temperature for 10 to 15 minutes. Do not leave them a long time at room temperature if your kitchen is warm, as the chocolate can soften and melt.
SERVING SUGGESTIONS
- Serve with a small cup of black coffee for a sweet bite after lunch or dinner.
- Add a few fresh berries on the side for color and a fresh contrast.
- Break one cup into pieces and scatter on top of plain Greek yogurt for a quick parfait.
- Offer a plate of three cups at a party with a note that says “protein snack” so people know they are lighter than candy.
For another small sweet to offer with coffee or gifts, try these festive Christmas gooey butter cookies for a soft, buttery option alongside your peanut butter cups.
VARIATIONS
- Chocolate Flavor Swap: Use milk chocolate chips or white chocolate chips for a different taste. If using white chocolate, add a drop of vanilla to the filling.
- Nut Butter Swap: Replace powdered peanut butter with powdered almond butter for a different flavor profile. You may need to adjust water slightly.
- Add Crunch: Stir a tablespoon of chopped roasted peanuts into the peanut butter filling for a crunchy texture.
- Spice It Up: Add a pinch of cinnamon or a dash of cayenne to the peanut butter filling for a warm or spicy note.
- Vegan Option: Use a plant-based protein powder and vegan dark chocolate chips to keep the recipe vegan-friendly. Use a non-dairy coconut oil substitute if needed.
- Lower Sugar: Use unsweetened dark chocolate with a higher cacao percentage and choose an unsweetened protein powder to reduce sugar.
FAQs
Q: Can I use regular peanut butter instead of powdered peanut butter?
A: Yes. If you use regular peanut butter, reduce or remove the water. The texture will be richer and higher in fat. Start with one tablespoon of water and add only if needed.
Q: What if my chocolate seizes when melting?
A: If the chocolate gets grainy, add a small teaspoon of coconut oil and stir gently. Warm it only in short bursts and stir between heating to avoid overheating.
Q: Can I use whey or plant protein powder?
A: Yes. Both whey and plant protein powders work. Use a flavor you like; vanilla and chocolate are the most common choices.
Q: How many cups does this recipe make?
A: This recipe makes about 8 standard-size peanut butter cups using a regular muffin tin and liners.
Q: Can I double the recipe?
A: Yes. Double the ingredient amounts and use a second muffin tin or work in batches. Make sure your freezer and fridge have space to chill the trays.
Q: Are these suitable for meal prep?
A: Yes. They are a good protein snack for meal prep. Store them in an airtight container in the fridge for up to 10 days, or freeze for longer storage.
MAKE-AHEAD TIPS FOR 4 Ingredient Peanut Butter Cups (Protein Recipe)
- Make a double batch and freeze half for later. Freeze on a tray first, then move to a container to save space.
- Prepare the peanut butter filling and keep it in the fridge for up to two days before using. Stir briefly before scooping.
- Melt the chocolate only when you are ready to assemble. If it cools, warm it a few seconds in the microwave.
- If you plan to gift them, make them the day before and keep them chilled in the fridge until you wrap them.
Enjoy these simple, tasty peanut butter cups as a quick protein snack. They are easy to make, easy to store, and easy to share.
4 Ingredient Peanut Butter Cups
Ingredients
Method
- Line a muffin tin with 8 cupcake liners and set aside.
- In a small bowl, combine the powdered peanut butter and protein powder. Gradually add water and mix until reaching a thick yet smooth consistency.
- In a microwave-safe bowl, combine the chocolate chips and coconut oil. Microwave for 45 seconds, stir, then microwave again for 30 seconds until fully melted.
- Add a tablespoon of melted chocolate to each cupcake liner, tilting and rotating to coat the bottom. Freeze for about 10 minutes to set.
- Remove from the freezer and add a tablespoon of peanut butter mixture over the set chocolate layer, spreading evenly.
- Spoon another tablespoon of melted chocolate over each peanut butter layer, sealing the peanut butter inside. Optionally sprinkle sea salt on top.
- Refrigerate the peanut butter cups for at least 30 minutes or until fully firm. Once set, remove from the liners and enjoy.