Search for Articles
Search Bars

Infused Peanut Butter Cups Recipe

A delightful treat that combines the creamy goodness of peanut butter with a special twist of infused coconut oil. 

This recipe first appeared in the Legacy edition of Fat Nugs Magazine. 

My love for cooking with weed stems from how much edibles have helped me personally with managing my mental health. Edibles really help me with making connections with other cannabis advocates and like-minded individuals.

Why Make Edibles at Home?

Like many people out there who benefit from edibles, I simply could not afford to buy enough edibles from the dispensary on a tight budget. Buying RSO and decarbing my flower at home to create infused ingredients really has helped me reduce my spending, as well as spread out my medicine in multiple different infusions and forms. You’re not just stuck with gummies; you can explore other options when cooking with cannabis, and options are important to me.

I’m not throwing shade at dispensary edibles; they’re great and have been continually improving with their ingredient choices. However, I am a little out there when it comes to consuming; I want edibles to be an entire experience, from the appearance to the taste and effects. You can get very creative with your own ingredients!

The Best Peanut Butter Cups are Homemade

I love peanut butter, and I believe it should have the same ratio as chocolate, if not more, in a peanut butter cup.

That’s why I love this infused peanut butter cup recipe – because it has double the amount of peanut butter compared to a regular peanut butter cup. It’s also no-bake, and all you need is a microwave and some patience.

I like that you can also easily switch up the chocolate and nut butter flavors, so you have the option of making your own variations of your most ideal peanut butter cup. Plus, the options for topping are endless!

Easy No-Bake Infused Peanut Butter Cup Recipe

Ingredients

  • 1 c creamy peanut butter (or your favorite nut butter)
  • 1 tsp of salt
  • 3 12-oz packages of chocolate chips. 36-oz total (Feel free to mix white, milk, and dark chocolate to your preference)
  • 3/4 c powered sugar
  • 1 tbsp corn syrup
  • 1 tbsp infused coconut oil (Rick Simpson Oil (RSO) syringe + 1 tbsp coconut oil)
  • Optional: decorations, like sprinkles or edible glitter

Tools

  • Microwave
  • 2 microwave-safe bowls
  • Rubber spatula
  • Mini glass prep bowl
  • Cupcake liners
  • Cupcake tray
  • Cookie sheets
  • Parchment paper

Infused Peanut Butter Cup Directions

Make the Infused Coconut Oil

  1. Take 1 tbsp of coconut oil and place it in the mini glass bowl. Cover with a paper towel and microwave for 30 seconds.
  2. Run your sealed RSO syringe under hot water to loosen up the extract.
  3. Remove the heated coconut oil from the microwave and add your desired dosage of RSO. Divide your dosage by the number of peanut butter cups to find the potency of each one.
    1. EX: If you use 175 mg of a 350 mg syringe and have 12 peanut butter cups, each cup will have 14.5 mg of THC.

Prep Your Station

  1. Line the cupcake tray with liners and the baking sheet with parchment paper.

Make the Peanut Butter Cups

  1. Microwave 1 c peanut butter for 30 seconds
  2. Add in 3/4 c powdered sugar, 1 tsp salt, and 1 tbsp corn syrup to the peanut butter. Mix well to combine.
  3. In the other large bowl, combine the 36 oz of chocolate chips. Microwave in intervals of 30 seconds until fully melted, stirring in between.
  4. Combine the infused coconut oil with the melted chocolate, mixing well to combine.
  5. Fill each cupcake tin with 2 tbsp of the chocolate mixture. Play the tray in the fridge to set.
  6. Roll 2 heaping tbsp of peanut butter mixture into a ball and then flatten it so it resembles a disk. Do this 12 times, or however many cups you’re making. Place peanut butter disks onthe lined baking tray and place in the freezer for 5 – 10 minutes.
  7. Once the peanut butter disks are firm, place them on top of your set chocolate in the cupcake tray.
  8. Top each cup with another 2 tbsp of chocolate. Ensure the peanut butter is completely covered by the chocolate.
    1. If your chocolate mixture has set, warm it back up in the microwave. If you prefer a thin chocolate consistency, mix in 1 tsp of plain coconut oil.
  9. Optional: Sprinkle the infused peanut butter cups with your desired decoration. I chose edible glitter!
  10. Refrigerate the peanut butter cups for 1 – 3 hours to allow them to firm up.
Once they’re ready, spark up a doobie, relax, and indulge in a delicious treat! Store your infused peanut butter cups in a sealed container in the refrigerator for up to a week. If you want to store them for longer, place them in a sealed ziplock bag in the freezer. Enjoy these delightful little creations whenever you crave a tasty and magical experience. Happy cooking, and enjoy your infused peanut butter cups!

Recent Articles

Latest Articles

Search for Articles

Print Magazine

Weekly Zine

Print Mag

Weekly Zine

Articles

Browse