frozen peanut butter cups

 A quick, guilt-free frozen treat that tastes like a peanut butter cup—without all the sugar. Ready in minutes and perfect for meal prep.

Yield: 24 mini cups
Equipment: Mini muffin pan, 24 mini cupcake liners, mixing bowl

Ingredients

• 8 oz Cool Whip Free (or any sugar-free whipped topping)

• 6 tbsp peanut butter (creamy or crunchy; natural works too)

• Sugar-free chocolate sauce (for drizzling)

Optional Add-Ins

• 1 tbsp powdered erythritol or sweetener of choice (if you like them sweeter)

• ¼ tsp sea salt (for a salted peanut butter cup)

• Chopped sugar-free chocolate (melted) instead of chocolate sauce

Instructions

1. Line the pan
Place 24 mini cupcake liners into a mini muffin pan. (If you don't have a pan, arrange the liners on a small baking sheet or plate that fits in your freezer.)

2. Mix the filling
In a medium bowl, combine the Cool Whip Free and peanut butter. Stir until smooth and well blended. The mixture will be thick and mousse-like.

3. Fill the liners
Spoon the mixture evenly into the 24 liners, filling each almost to the top. Smooth the tops with the back of a spoon or a small spatula.

4. Freeze
Place the muffin pan in the freezer for 2–3 hours, until completely firm.

5. Drizzle and serve
Remove the frozen peanut butter cups from the liners (peel carefully if sticking). Drizzle sugar-free chocolate sauce over the top. Let them sit at room temperature for 1–2 minutes before eating for the best creamy texture.

Tips for Best Results

• Soften the Cool Whip slightly before mixing – it blends more easily with the peanut butter.

• Use natural peanut butter – stir it well first, as oil separation can make the mixture runny. If too thin, add 1–2 tbsp of powdered sweetener or coconut flour to thicken.

• Drizzle chocolate inside the liner before adding the peanut butter mixture for a chocolate "shell" effect.

• Store in a sealed container in the freezer for up to 2 months.

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Variations

Flavor	How to Change It
Chocolate peanut butter swirl	Swirl 2 tbsp melted sugar-free chocolate into the mixture before spooning into liners.
Coconut peanut butter	Use coconut whipped topping instead of Cool Whip; add 2 tbsp shredded unsweetened coconut.
Crunchy cup	Fold in 2 tbsp chopped sugar-free chocolate chips or crushed peanuts.
Reese's style	Drizzle chocolate sauce inside the liner first, freeze for 10 minutes, add filling, then top with more chocolate.

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Storage & Serving

• From freezer: Let sit at room temperature for 2–3 minutes before eating. They soften quickly.

• As a dessert topping: Crumble over sugar-free ice cream or yogurt.

• No mini muffin pan? Use a regular muffin pan for 6–8 larger cups (increase freeze time to 4–5 hours).

Enjoy your creamy, peanut-buttery frozen treats without the sugar crash! 🥜❄️