Peanut Butter Chocolate Cups
Indulge in the irresistible combination of rich, semi-sweet chocolate and creamy peanut butter with these homemade Peanut Butter Chocolate Cups. Perfectly layered with a velvety peanut butter filling enhanced by a hint of vanilla and a touch of sea salt, these no-bake treats are a timeless dessert that’s both simple to make and absolutely decadent. Each cup is beautifully coated in a smooth chocolate shell, delivering the perfect bite-sized sweetness that rivals any store-bought version. Ready in just 25 minutes with only six pantry-staple ingredients, these crowd-pleasers are ideal for parties, gifts, or simply satisfying your own sweet tooth. Store them in the refrigerator for a convenient, grab-and-go treat that’s sure to delight at any time!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1.5 cups Semi-sweet chocolate chips
- 0.75 cups Creamy peanut butter
- 0.25 cups Powdered sugar
- 2 tablespoons Butter
- 1 teaspoon Vanilla extract
- 0.25 teaspoons Sea salt
Instructions
Line a 12-count muffin tin with paper liners. Set aside.
Melt 3/4 cup of semi-sweet chocolate chips in the microwave in 20-second intervals, stirring in between, until fully melted and smooth.
Spoon about 1 teaspoon of melted chocolate into the bottom of each muffin liner. Use the back of the spoon to spread the chocolate slightly up the sides of the liner. Place the tin in the freezer to set for 10 minutes.
In a mixing bowl, combine creamy peanut butter, powdered sugar, butter, sea salt, and vanilla extract. Use a spoon or spatula to mix until the filling is smooth and well combined.
Once the chocolate in the liners has set, spoon about 1 teaspoon of the peanut butter mixture into the center of each chocolate base. Gently flatten the peanut butter so it spreads evenly but does not touch the sides of the liner.
Melt the remaining 3/4 cup of semi-sweet chocolate chips the same way as before. Spoon the melted chocolate over the peanut butter layer, ensuring it completely covers the filling and seals the edges.
Tap the muffin tin gently on the counter to smooth out the chocolate tops and remove air bubbles.
Place the tin back in the freezer for 20 minutes or until the chocolate is completely set.
Peel off the paper liners and serve immediately or store the peanut butter chocolate cups in an airtight container in the refrigerator for up to two weeks.
Nutrition Facts
Calories |
2582 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 179.9 g | 231% | |
| Saturated Fat | 71.9 g | 360% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 66 mg | 22% | |
| Sodium | 1507 mg | 66% | |
| Total Carbohydrate | 239.4 g | 87% | |
| Dietary Fiber | 28.1 g | 100% | |
| Total Sugars | 182.7 g | ||
| Protein | 61.7 g | 123% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 118 mg | 9% | |
| Iron | 9.5 mg | 53% | |
| Potassium | 1127 mg | 24% | |
*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.
