Chocolate Peanut Butter Cup
Indulge your sweet tooth with these irresistibly rich and creamy Chocolate Peanut Butter Cups, a homemade take on the classic treat that’s easier to make than you’d expect! Featuring layers of velvety melted semi-sweet chocolate and a luscious, lightly sweetened peanut butter filling, this no-bake recipe strikes the perfect balance of sweet and savory flavors. With just 20 minutes of prep time, these bite-sized delights are made using simple pantry staples like coconut oil, honey, and powdered sugar, ensuring a smooth and decadent texture in every bite. Perfect for gifting, snacking, or as an impressive party treat, these DIY peanut butter cups are as customizable as they are delicious. Sprinkle a touch of salt on top for a gourmet twist that will elevate this classic dessert to the next level!
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Recipe Information
Ingredients
- 1.5 cups Semi-sweet chocolate chips
- 0.75 cup Peanut butter (creamy, unsweetened)
- 2 tablespoons Honey
- 2 tablespoons Coconut oil
- 0.5 cup Powdered sugar
- 0.25 teaspoons Salt
- 12 pieces Mini paper cupcake liners
Instructions
Prepare a mini muffin tin by lining it with 12 mini paper cupcake liners. Set aside.
In a microwave-safe bowl, combine the semi-sweet chocolate chips and 1 tablespoon of coconut oil. Microwave in 20-second intervals, stirring between each interval, until the chocolate is completely melted and smooth.
Using a spoon, add about 1 to 1.5 teaspoons of melted chocolate into the bottom of each cupcake liner. Tilt the liners slightly to spread the chocolate up the sides to create a thin shell. Place the tray in the freezer for 5 minutes to set.
In another bowl, combine the peanut butter, honey, powdered sugar, and a pinch of salt. Mix until the filling is smooth and well combined.
Scoop out about 1 teaspoon of the peanut butter mixture and form it into a flat disc that fits within the chocolate shell. Place the peanut butter disc into each set chocolate shell.
Reheat the remaining melted chocolate if necessary to ensure it’s smooth. Spoon enough melted chocolate over the peanut butter filling to completely cover it. Gently tap the muffin tin on the counter to create a smooth top and remove any air bubbles.
Sprinkle a tiny pinch of salt on top of each peanut butter cup, if desired, for added flavor.
Return the tray to the freezer and let the peanut butter cups set for 10-15 minutes, or until completely firm.
Once set, remove the peanut butter cups from the liners and store them in an airtight container in the refrigerator for up to 2 weeks.
Nutrition Facts
Calories |
244 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.9 g | 20% | |
| Saturated Fat | 7.0 g | 35% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 111 mg | 5% | |
| Total Carbohydrate | 25.5 g | 9% | |
| Dietary Fiber | 2.4 g | 9% | |
| Total Sugars | 20.2 g | ||
| Protein | 5.4 g | 11% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 10 mg | 1% | |
| Iron | 0.8 mg | 5% | |
| Potassium | 102 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
