Peanut Butter Cups
Indulge in the ultimate homemade treat with these rich and creamy Peanut Butter Cups, a perfect balance of sweet chocolate and velvety peanut butter. Crafted with simple pantry staples like semi-sweet chocolate chips, creamy peanut butter, and powdered sugar, these no-bake delights are a quick and easy dessert that takes just 25 minutes from start to finish. The preparation involves layering melted chocolate and a luscious, slightly sweetened peanut butter filling, topped with an optional sprinkle of flaky sea salt for a gourmet touch. Whether you’re looking for a bite-sized dessert for entertaining or a make-ahead snack to satisfy your sweet tooth, these homemade peanut butter cups are irresistibly decadent. Store them in the fridge for a chilled, melt-in-your-mouth experience every time!
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Recipe Information
Ingredients
- 340 grams Semi-sweet chocolate chips
- 120 grams Creamy peanut butter
- 30 grams Unsalted butter
- 60 grams Powdered sugar
- 1 teaspoon Vanilla extract
- 1 teaspoon Sea salt (optional for topping)
Instructions
Line a 12-cup muffin tin with cupcake liners.
Melt half (170 grams) of the chocolate chips in a microwave-safe bowl in 30-second increments, stirring after each, until smooth and fully melted.
Spoon about 1 teaspoon of the melted chocolate into each cupcake liner. Use the back of the spoon to spread the chocolate up the sides slightly to create a base layer. Place the muffin tin in the freezer for 5 minutes to set.
In a separate microwave-safe bowl, combine the peanut butter and unsalted butter. Heat in the microwave for 30 seconds to soften, then stir until smooth.
Mix in the powdered sugar and vanilla extract, stirring until fully combined.
Remove the muffin tin from the freezer. Scoop about 1 teaspoon of the peanut butter mixture into each chocolate base, pressing gently to flatten but not reach the edges completely.
Melt the remaining half (170 grams) of the chocolate chips using the same microwave method. Spoon enough of the melted chocolate over the peanut butter layer to cover completely and seal the edges.
If desired, sprinkle a pinch of sea salt on top of each peanut butter cup for a touch of added flavor.
Place the muffin tin back in the freezer for 10-15 minutes, or until the chocolate has fully set.
Once set, remove the peanut butter cups from the liners and store them in an airtight container in the refrigerator for up to 2 weeks. Enjoy!
Nutrition Facts
Calories |
2763 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 176.4 g | 226% | |
| Saturated Fat | 82.9 g | 415% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 66 mg | 22% | |
| Sodium | 2733 mg | 119% | |
| Total Carbohydrate | 313.3 g | 114% | |
| Dietary Fiber | 30.2 g | 108% | |
| Total Sugars | 251.8 g | ||
| Protein | 52.9 g | 106% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 83 mg | 6% | |
| Iron | 10.4 mg | 58% | |
| Potassium | 767 mg | 16% | |
*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.
