@seattlehanddoc: Frozen Peanut Butter, Raspberry & Chocolate Cups (Makes 24) Ingredients * 2 cups creamy peanut butter, melted * 2 cups raspberries, fresh or frozen (defrosted and mashed) * 2 cups semi-sweet chocolate chips * 2 tablespoons coconut oil * Flaky Maldon salt, for topping * Cooking oil spray You’ll Need * 24 paper cupcake liners * 2 standard 12-cup muffin tins Instructions 1. Line two 12-cup muffin tins with paper cupcake liners (24 total). Lightly spray the inside of each liner with cooking oil spray. 2. Melt the peanut butter until smooth and pour a layer into each cup. 3. Mash the raspberries with a fork until mostly smooth. Spoon a layer over the peanut butter. 4. Melt the chocolate chips with the coconut oil, stirring until silky smooth. 5. Spoon the melted chocolate over the raspberry layer, covering it completely. 6. Sprinkle each cup with a pinch of flaky Maldon salt. 7. Freeze for 1–2 hours, or until firm. 8. Store in the freezer and let sit at room temperature for 5–10 minutes before enjoying. IB: from the Queen of frozen sweet treats @faithfresh #dessert #EasyRecipe #peanutbuttercups #peanutbutter #latenightsnack

Wayne and Nancy

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Sunday 28 June 2026 04:52:56 GMT