No Bake Peanut Butter Cups
Indulge your sweet tooth with these irresistibly rich and creamy No Bake Peanut Butter Cups—a simple yet decadent treat made with layers of smooth peanut butter and velvety chocolate. This easy recipe combines pantry staples like creamy peanut butter, crushed graham crackers, and powdered sugar for a perfectly balanced base, topped with a luscious layer of melted semi-sweet chocolate for that classic candy-inspired flavor. With just 20 minutes of prep time and no oven required, these homemade desserts are a fuss-free way to satisfy cravings or impress guests. Sprinkle with a touch of sea salt for a sophisticated sweet-and-salty twist, and enjoy these delightful cups as the ultimate no-bake snack. Perfect for parties, holiday gifting, or a quick indulgence, these peanut butter cups are sure to steal the show!
TITAN HAUS
Pure Titanium KitchenwareWhy 10,000+ Chefs Switched to Titanium
Recipe Information
Ingredients
- 1 cup Creamy peanut butter
- 1 cup Powdered sugar
- 1 cup Crushed graham crackers
- 1 cup Unsalted butter
- 1.5 cups Semi-sweet chocolate chips
- 1 teaspoon Vanilla extract
- 0.25 teaspoon Sea salt (optional, for garnish)
Instructions
Line a 12-cup muffin tin with cupcake liners or lightly grease the cups with non-stick spray.
Melt the unsalted butter in a medium saucepan over low heat, or microwave it in a heat-safe bowl until fully melted.
In a large mixing bowl, combine the melted butter, peanut butter, crushed graham crackers, powdered sugar, and vanilla extract. Stir until ingredients are well blended and smooth.
Divide the peanut butter mixture evenly among the 12 muffin cups. Press down firmly with the back of a spoon to create a flat, even surface in each cup.
In a microwave-safe bowl, melt the semi-sweet chocolate chips in 20-30 second intervals, stirring after each to ensure smooth melting. Be careful not to overheat.
Spoon the melted chocolate over the peanut butter layers in the muffin cups, spreading it evenly to fully cover the surface.
Optional: Sprinkle a small pinch of sea salt on top of each peanut butter cup for a hint of saltiness to balance the sweetness.
Chill the peanut butter cups in the refrigerator for at least 1-2 hours, or until they are fully set and firm.
Remove the peanut butter cups from the muffin tin, peel away the cupcake liners if used, and serve.
Store any leftovers in an airtight container in the refrigerator for up to 1 week.
Nutrition Facts
Calories |
444 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.6 g | 42% | |
| Saturated Fat | 15.7 g | 79% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 43 mg | 14% | |
| Sodium | 191 mg | 8% | |
| Total Carbohydrate | 36.6 g | 13% | |
| Dietary Fiber | 3.0 g | 11% | |
| Total Sugars | 25.9 g | ||
| Protein | 7.3 g | 15% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 20 mg | 2% | |
| Iron | 1.1 mg | 6% | |
| Potassium | 144 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.
