Peanut Butter Oat Cups Recipe

I have a sweet tooth. I’m always looking for something sweet to have after dinner with my hot tea. It doesn’t have to be a lot. I just need that little something.

Well, my sweet tooth got the best of me today and I was determined to come up with something that was tasty, easy and semi-healthy. (And that was made of ingredients I had in my pantry.)

Mission accomplished with this recipe. I decided to create these tasty bars in a muffin tin so I felt like I was eating a peanut butter cup. You can also make these in a baking pan.

Peanut Butter Oat Cup

1 cup creamy peanut butter (I used Trader Joe’s Creamy Peanut Butter)
1/4 cup + 2 Tbsp of pure maple syrup (I was out of maple syrup so I used Karo Corn syrup…it’s not as sweet but they are still tasty & the chocolate topping helps with the sweetness.)
1 1/4 cups rolled oats

Chocolate Topping

1/2 cup of chocolate chips
1/4 cup + 1 Tbsp of creamy peanut butter

Instructions:

Line muffin tin with muffin tin liners. (set aside) You can also use a baking pan & line it with parchment paper.
Make the Peanut Butter Oat Cups: In a medium, microwave-safe bowl (large enough to add oats later), add peanut butter and maple syrup. Whisk together until well-mixed. Heat in 20-second increments in the microwave until warm, fragrant and thickened. Whisk in between heating increments.
Add oats. Stir and fold until thoroughly combined. Scoop portion of the mixture into each muffin tin or baking pan. Smooth into a tightly-packed layer. Set aside.
Make the Chocolate Topping: In a medium, microwave-safe bowl, add Chocolate Topping ingredients. Heat in 20-second increments until softened and melted. Stir until smooth.
Scoop/pour a small portion of chocolate mixture into cups. Using a clean rubber spatula, smooth into an even layer.
Freeze for 30-40 minutes, or until firm. Remove from freezer and grab your peanut butter oak cup. (Or slice into squares if you cooked in baking pan.) Enjoy!
Store in the fridge.

What’s your favorite easy dessert?