Frozen Whipped Peanut Butter Cups
Indulge in the creamy, chocolatey bliss of Frozen Whipped Peanut Butter Cups—a no-bake, easy-to-make treat that's irresistible and perfect for any peanut butter lover. These bite-sized delights feature a velvety peanut butter layer, lightly sweetened and whipped with airy topping, nestled between two layers of rich, melt-in-your-mouth semi-sweet chocolate. With just 15 minutes of prep time, this freezer-friendly snack is an effortless option for summer desserts, special occasions, or even a midday indulgence. Using simple ingredients like coconut oil for a silky chocolate finish and whipped topping for added fluffiness, these homemade peanut butter cups deliver a perfect balance of textures and flavors. Serve them frozen for a refreshingly cool dessert that melts on your tongue and satisfies every chocolate-peanut butter craving!
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Recipe Information
Ingredients
- 1 cup Semi-sweet chocolate chips
- 2 tablespoons Coconut oil
- 1 cup Creamy peanut butter
- 1 tablespoon Powdered sugar
- 1 teaspoon Vanilla extract
- 1 cup Whipped topping (thawed)
Instructions
Place 12 mini cupcake liners in a muffin tin to create the molds for the peanut butter cups.
In a microwave-safe bowl, combine the chocolate chips and coconut oil. Microwave in 20-second intervals, stirring in between until the mixture is smooth and glossy.
Spoon about 1 teaspoon of the melted chocolate mixture into each cupcake liner. Use the back of the spoon to spread the chocolate evenly over the bottom of the liner. Place the tin in the freezer for 5-10 minutes, or until the chocolate is set.
In another bowl, mix the peanut butter, powdered sugar, and vanilla extract until smooth and creamy. Gently fold the whipped topping into the peanut butter mixture until light and fluffy.
Spoon about 1 tablespoon of the whipped peanut butter mixture into each liner on top of the hardened chocolate. Smooth the surface using the back of the spoon.
Add another teaspoon of melted chocolate on top of the peanut butter layer, spreading it to fully cover. If the chocolate has thickened, microwave it for 10 seconds to loosen.
Place the muffin tin back in the freezer for at least 1 hour, or until fully set.
Once frozen, remove the peanut butter cups from the tin and peel off the liners. Store them in an airtight container in the freezer until ready to enjoy.
Nutrition Facts
Calories |
1561 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 101.7 g | 130% | |
| Saturated Fat | 75.2 g | 376% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 48 mg | 2% | |
| Total Carbohydrate | 178.7 g | 65% | |
| Dietary Fiber | 11.3 g | 40% | |
| Total Sugars | 136.6 g | ||
| Protein | 11.3 g | 23% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1 mg | 0% | |
| Iron | 4.1 mg | 23% | |
| Potassium | 57 mg | 1% | |
*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.
