Dark Chocolate Peanut Butter Cups
Indulge in the ultimate sweet-and-salty treat with these homemade Dark Chocolate Peanut Butter Cups, a delightful twist on the classic candy favorite. Made with rich, velvety dark chocolate, creamy natural peanut butter, and a subtle hint of vanilla, these no-bake cups are irresistibly decadent and surprisingly simple to create. Enhanced with a touch of powdered sugar and sea salt, this recipe balances the perfect blend of indulgence and sophistication. With just 20 minutes of prep time, plus a quick chill in the refrigerator, these bite-sized delights make an ideal dessert or snack that’s perfect for sharing—or keeping all to yourself. Gluten-free and made without preservatives, they’re a wholesome alternative to store-bought sweets. Try these luxurious treats today and enjoy the harmony of chocolate and peanut butter in every bite!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 cups Dark chocolate chips
- 1 cup Natural creamy peanut butter
- 0.25 cup Powdered sugar
- 2 tablespoons Coconut oil
- 1 teaspoon Vanilla extract
- 0.25 teaspoon Sea salt
Instructions
Line a 12-cup muffin tin with paper liners.
In a medium microwave-safe bowl, combine the dark chocolate chips and 1 tablespoon of coconut oil. Microwave in 30-second intervals, stirring after each burst, until the chocolate is completely melted and smooth.
Divide half of the melted chocolate evenly among the 12 muffin cups, about a tablespoon each. Use a spoon to spread the chocolate up the sides of the liners. Place the tin in the refrigerator for 10 minutes to set.
Meanwhile, in another bowl, mix together the peanut butter, powdered sugar, vanilla extract, and sea salt until smooth.
Remove the muffin tin from the refrigerator. Spoon about 1 tablespoon of the peanut butter mixture into each chocolate cup, using your fingers or a spoon to gently press and flatten it.
Reheat the remaining chocolate if necessary to ensure it is smooth. Cover each peanut butter layer with the rest of the melted chocolate, using a spoon to spread it so it completely covers the peanut butter.
Sprinkle a small pinch of sea salt on top of each peanut butter cup if desired.
Return the muffin tin to the refrigerator for another 10-15 minutes, or until the chocolate is completely set.
Once set, remove the peanut butter cups from the muffin tin. Store in an airtight container in the refrigerator for up to two weeks.
Nutrition Facts
Calories |
3976 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 286.0 g | 367% | |
| Saturated Fat | 124.5 g | 622% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1582 mg | 69% | |
| Total Carbohydrate | 336.7 g | 122% | |
| Dietary Fiber | 46.3 g | 165% | |
| Total Sugars | 243.3 g | ||
| Protein | 82.0 g | 164% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 464 mg | 36% | |
| Iron | 36.3 mg | 202% | |
| Potassium | 3855 mg | 82% | |
*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.
