Oh heyyyy, little peanut butter buckets.
And not just peanut butter buckets, but peanut butter buckets filled with a nutella core. Nutella is always a nice accent piece to adorn a snack with. And this fabulous snack/dessert/oatmeal-topping is nut butter on nut butter, which is just joyful.
Where to start? I should start by mentioning that these are my most favorite things I’ve made in awhile. They’re so easy. I mean, 4 ingredients easy.
I was inspired by Ashley’s Inside-Out Peanut Butter Cups, but scaled down the recipe to just 3 peanut butter cups. Just 3 cute, little cups to fill your snack and dessert times for the week. 3 for YOU. All for YOU. Or you can share.
So if you’re looking for an after lunch sweet something, this recipe is for you. In Ashley’s post she mentioned that she likes to chop her peanut butter cups into 1/4ths and keep them in the freezer. So I’ve been doing the same. Whenever I need a sweet something to finish a meal I head to the freezer for a couple pieces. So delish.
While I still find Reese’s peanut butter cups to be completely delicious, I think this peanut butter nutella-filled version gives Reese’s a run for their money.
Oh look! A peanut butter pool being made.
Peanut Butter Nutella Cups
Yield: 3 peanut butter cups (recipe easily doubled)
1/3 cup natural peanut butter
1 1/2 tablespoons coconut oil
1 tablespoon powdered sugar
1/4 cup nutella
In a microwave-safe bowl, combine peanut butter, coconut oil and powdered sugar. Microwave mixture until coconut oil melts, about 15 seconds. Equally divide half of the peanut butter mixture into cupcake liners set in muffin tins. Freeze for 10 minutes, or until hardened. Add a scoop of nutella on top of each. Then pour the remaining peanut butter mixture over the nutella and freeze until hard, about 3o minutes. EAT!