Hot Chocolate Pb Cups Ooh La La Kid Friendly
Get ready to dazzle your taste buds with these Hot Chocolate PB Cups Ooh La La—a kid-friendly, no-bake treat that's the perfect balance of creamy peanut butter, rich chocolate, and gooey marshmallows. This recipe transforms classic hot chocolate flavors into irresistible bite-sized delights with layers of melted chocolate, a cocoa-infused peanut butter filling, and a sprinkle of mini marshmallows for a fun, textured twist. Ready in just 25 minutes, these indulgent treats are perfect for family movie nights, school lunches, or holiday gifting. A hint of vanilla and an optional pinch of sea salt take these PB cups to gourmet territory, ensuring they'll delight kids and adults alike. Whether you're making them for casual snacking or special occasions, these customizable treats are as easy to make as they are to devour!
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Recipe Information
Ingredients
- 1.5 cups semi-sweet chocolate chips
- 1 cup peanut butter (creamy or natural)
- 0.5 cup powdered sugar
- 1 tablespoon unsweetened cocoa powder
- 0.75 cup mini marshmallows
- 1 teaspoon vanilla extract
- 0.25 teaspoon sea salt (optional)
Instructions
1. Line a muffin tin with 12 cupcake liners or silicone molds and set aside.
2. Melt the semi-sweet chocolate chips in a microwave-safe bowl in 20-30 second intervals, stirring in between, until smooth and fully melted.
3. Spoon about 1-2 teaspoons of the melted chocolate into each cupcake liner, spreading it evenly across the bottom. Use a spoon to slightly push some chocolate up the sides of the liners to create a base. Place the tin in the freezer for 5 minutes to set.
4. In a separate bowl, mix the peanut butter, powdered sugar, unsweetened cocoa powder, and vanilla extract until smooth. If the mixture is too thick, you can microwave it for 10-15 seconds to soften it slightly.
5. Remove the muffin tin from the freezer. Spoon about 1 heaping teaspoon of the peanut butter mixture into each cup, spreading it gently to create a layer. Top with a sprinkle of mini marshmallows (divide the marshmallows evenly across all the cups).
6. Spoon another teaspoon of melted chocolate on top of the marshmallow layer in each cup, making sure to cover everything completely. Gently tap the muffin tin on the counter to let the chocolate settle and smooth out.
7. Optionally, sprinkle a tiny pinch of sea salt on top of each cup to enhance the flavors.
8. Place the muffin tin in the refrigerator for 10-15 minutes until the chocolate hardens completely.
9. Once set, carefully peel away the cupcake liners or pop the cups out of the silicone molds. Serve immediately or store in an airtight container in the refrigerator for up to a week.
Nutrition Facts
Calories |
252 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.8 g | 20% | |
| Saturated Fat | 5.5 g | 27% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 129 mg | 6% | |
| Total Carbohydrate | 26.6 g | 10% | |
| Dietary Fiber | 2.8 g | 10% | |
| Total Sugars | 20.1 g | ||
| Protein | 6.5 g | 13% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 13 mg | 1% | |
| Iron | 0.9 mg | 5% | |
| Potassium | 131 mg | 3% | |
*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.
