Triple Nut Butter Cups

Triple Nut Butter Cups

Chocolate and peanut butter is my favorite dessert combinations. I’ll take a Reese’s over other candy bars any day.

The only way to improve a traditional peanut butter cup is to add not one but two additional nut butters to the chocolate cup! I used peanut, almond, and cashew butter in mine, but feel free to use your favorites or whatever you have on hand. I always buy natural nut butters with either one (just the ground nut) or two (the addition of salt) ingredients total.

You’ll love these triple nut butter cups because they’re made with only four ingredients and don’t include any preservatives or fillers. They’re easy to make and you’re left with an easy dessert or snack for any time of the day.

Since we’re only using melted chocolate chips here, the cup itself will have a bit of a snap to it (it won’t be soft like a Reese’s). I personally love this version since using a purer chocolate leaves you with a truer chocolate taste. Rich chocolate covering three creamy, savory nut butters is a winning combination.

nut butter cups

Ingredients:

  • 1 and 1/3 cups dark chocolate chips, divided
  • 3/4 cup natural peanut butter
  • 3/4 cup natural almond butter
  • 3/4 cup natural cashew butter

Directions:

  1. Line a cupcake tin with 12 silicone cupcake liners.
  2. Melt about 3/4 cup of the chocolate chips. I use the microwave in increments of 15-30 seconds, stirring in between, ensuring the chocolate doesn’t burn. If you don’t have a microwave, melt the chocolate on the stove using a double boiler.
  3. Using a silicone pastry brush, brush the melted chocolate across the bottom and up the sides (1/3 of the way up) of the silicone liners. The chocolate layer should be about 1/8 of an inch thick.
  4. Put the cupcake tin in the fridge for about 20 minutes to set.
  5. Drop 1 tablespoon of each type of nut butter into each cupcake liner. Set the cupcake tin back in the fridge to help the nut butter set a bit, for about 20 minutes.
  6. Melt the remaining chocolate and spread it out over the top of each cup.
  7. Refrigerate for another 20 minutes or so and enjoy!

Recipe notes:

  • I highly recommend silicone cupcake liners since they allow the cups to pop right out. If you don’t have these, you can use paper liners, but I recommend spraying them with a thin layer of cooking spray to make removal easier.
  • Feel free to use whatever type of chocolate and nut butter you prefer.


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