Last night I was searching for dessert recipes that are healthier…mostly cheesecakes. I saw a peanut butter cup cheesecake, so the lightbulb went off and I thought to make protein peanut butter cups. Now this recipe is delicious, but I think I used too much chocolate…as the chocolate to peanut butter ratio wasn’t perfect. It was still good enough to want to share though!
Melt 12 oz hersheys special dark chocolate in the microwave. Be sure to not burn the chocolate.
Line a muffin tin with cupcake papers. Put a small layer of chocolate in the bottom of each cupcake paper. Put in freezer for about 10 minutes until it sets. While chocolate is in the freezer mix up the following peanut butter mixture:
- 1cup JIF peanut butter
- 2 scoops vanilla whey protein
- 2 TBSP pure maple syrup
Once chocolate is set, add peanut butter mixture on to the top of hardened chocolate layer. Then smoosh down the peanut butter later and add layer of melted chocolate. Then add a few flakes of kosher sea salt. Put tray in refrigerator and let set.
This makes 12 large peanut butter cups!