Peanut Butter Cup
Indulge in the irresistible combination of rich chocolate and creamy peanut butter with this homemade Peanut Butter Cup recipe, perfect for satisfying your sweet tooth. Featuring layers of semi-sweet chocolate that melt in your mouth and a velvety peanut butter filling subtly sweetened with powdered sugar and enhanced with a hint of vanilla, these no-bake treats come together in just 25 minutes. A pinch of salt enhances the balance of flavors, creating a decadent yet perfectly sweet snack or dessert. With simple ingredients, quick prep, and freezer-friendly convenience, these DIY chocolate peanut butter cups are a delightful alternative to store-bought versions, making them ideal for sharing—or keeping all to yourself. Serve them as a crowd-pleasing treat at parties or enjoy a batch for a week of indulgence!
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Ingredients
- 200 grams Semi-sweet chocolate chips
- 120 grams Creamy peanut butter
- 50 grams Powdered sugar
- 15 grams Butter
- 1 teaspoon Vanilla extract
- 1 pinch Salt
Directions
Step 1
Prepare a muffin tin by lining 12 cups with paper liners. Set aside.
Step 2
Melt half of the chocolate chips (100 grams) in a microwave-safe bowl in 30-second intervals, stirring between each round, until smooth and fully melted.
Step 3
Spoon about 1 teaspoon of melted chocolate into the bottom of each paper liner. Use the back of the spoon to spread the chocolate slightly up the sides of the liner. Place the tin in the freezer for 10 minutes to set.
Step 4
In a separate bowl, combine the peanut butter, powdered sugar, butter, vanilla extract, and salt. Mix until smooth and creamy.
Step 5
Scoop about 1 teaspoon of the peanut butter mixture and roll into a small ball. Flatten slightly and place it on top of the hardened chocolate layer in each liner, ensuring it doesn’t touch the sides.
Step 6
Melt the remaining chocolate chips (100 grams) using the same method as before. Spoon about 1 teaspoon of melted chocolate over the peanut butter layer in each cup, spreading to cover completely and sealing the edges.
Step 7
Return the muffin tin to the freezer for 15-20 minutes or until the chocolate is fully set.
Step 8
Once set, remove the peanut butter cups from the paper liners and serve. Store any leftovers in an airtight container in the refrigerator for up to 1 week.
Nutrition Facts
| Serving size | (389.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1963.8 |
| Total Fat 125.7g | 0% |
| Saturated Fat 51.4g | 0% |
| Polyunsaturated Fat 0.4g | |
| Cholesterol 35.2mg | 0% |
| Sodium 744.6mg | 0% |
| Total Carbohydrate 210.0g | 0% |
| Dietary Fiber 20.8g | 0% |
| Total Sugars 167.4g | |
| Protein 43.5g | 0% |
| Vitamin D 2.4IU | 0% |
| Calcium 79.2mg | 0% |
| Iron 7.1mg | 0% |
| Potassium 763.5mg | 0% |
Source of Calories