Pink Bottom Peanut Butter Cups

Set off on a sweet adventure with our Pink Bottom Peanut Butter Cups recipe! 🎉

If you’re a fan of peanut butter treats but craving something fresh and unique, this recipe is calling your name! With a vibrant pink layer, these cups are not only irresistibly delicious but also visually stunning—perfect for adding a little extra magic to any occasion.

Yes Superfood Dragon Fruit Powder gives the chocolate base its gorgeous pink hue, guaranteed to bring a smile to anyone’s face. Layering these treats is easy and fun, and the result is a one-of-a-kind dessert you’ll be proud to serve, whether it’s for a special celebration or just a midweek indulgence.

So, grab your muffin tin and get ready—these sweet delights aren’t just a treat for your taste buds, they’re a feast for the eyes too! 🥜🍫✨

Ingredients for 12 cups:

Pink Chocolate Layer:

• ½ cup white chocolate chips (use dairy-free for vegan cups)
• ½ tablespoon melted coconut oil
• 1-2 teaspoons Yes Superfood Dragon Fruit Powder (adjust for your desired color intensity)

Peanut Butter Layer:

• ½ cup natural peanut butter
• ¼ cup honey (or maple syrup for vegan cups)
• 2 tablespoons melted coconut oil
• Pinch of sea salt (if your peanut butter isn’t salted)

Chocolate Layer:

• ½ cup chocolate chips (use dairy-free for vegan cups)
• ½ tablespoon melted coconut oil

Method:

1. Prepare your muffin tin: Line a muffin tin with paper or silicone liners. This recipe makes about 10-12 peanut butter cups, depending on the thickness of your layers.
2. Make the pink chocolate layer:
   • Melt the white chocolate chips and coconut oil in the microwave for 1 minute. Stir, then continue heating in 30-second intervals until fully melted and smooth.
   • Sift the Dragon Fruit Powder into the melted chocolate, stirring until evenly combined.
   • Spoon about 1-2 teaspoons of the pink chocolate mixture into each liner, spreading it to cover the bottom. Place the muffin tin in the freezer for 5-10 minutes to set.
3. Prepare the peanut butter layer:
   • In a separate bowl, combine peanut butter, honey, coconut oil, and sea salt (if using). Microwave for 15-20 seconds, or until softened and pourable. Stir to mix well.
   • Remove the muffin tin from the freezer and evenly distribute the peanut butter mixture over the pink chocolate layer. Return the tin to the freezer for 5 minutes.
4. Make the chocolate layer:
   • Melt the chocolate chips and coconut oil in the microwave for 1 minute. Stir, then continue heating in 30-second intervals until smooth.
   • Pour just enough melted chocolate over each cup to cover the peanut butter layer. If desired, sprinkle flaked sea salt on top for added flavor and texture.
5. Set the cups: Place the muffin tin back in the freezer for 30 minutes to 1 hour, or until fully set. Remove the cups from the freezer and store in the refrigerator until ready to serve.

Storage Tips:

• Keep the peanut butter cups refrigerated or frozen, as the coconut oil makes them prone to melting at room temperature.
• For longer storage, freeze the cups for up to 2 months. Let them sit at room temperature for 5-10 minutes before serving if stored in the freezer.