I did not add the additional powdered sugar that was mentioned in the recipe to help prevent the peanut butter mixture from softening too quickly. I can hardly wait more than a minute to eat the PB cups once I take them out the fridge so softening too quickly wasn’t an issue for me.
The recipe states that it makes 16 servings. Using a mini muffin pan, I was able to make 8 PB cups. I think the portion size was perfect and couldn’t imagine making them any smaller and there is no way that I could only eat half. For me, this recipe makes 8 servings.
Substitutions/Additions made by Cooking After Class for Peanut Butter Banana Cups:
- I used all of the ingredients listed 🙂
Tips from Cooking After Class for making Peanut Butter Banana Cups:
- A double boiler is not required, I melted the chocolate slowly in the microwave.
- I used my silicone mini muffin pan instead of baking cup liners. Once frozen, the PB Cups popped right out of the pan. I stored them in the freezer in an airtight container. When I want one, I take it out of the freezer for a few minutes before eating. So yummy!
RECIPE: Peanut Butter Banana Cups
Effort: Easy
Time: 10 minutes, freeze for 1 hour
Kids Comments: Pretty good!
Make it Again: Yes, these are a yummy treat when you have a sweet tooth!
all ingredients ready to go
chocolate and PB melted
