Peanut Butter Cup Candy
Indulge in the sweet, creamy bliss of homemade Peanut Butter Cup Candy—an irresistible treat that’s surprisingly easy to make and perfect for any occasion. This no-bake recipe combines layers of velvety semi-sweet chocolate and a rich, salty-sweet peanut butter filling for the ultimate flavor combination. With just six simple ingredients, including creamy peanut butter, powdered sugar, and a touch of vanilla extract, these treats come together in under 30 minutes and are ready to satisfy your sweet tooth. Ideal for gifting, special occasions, or an afternoon pick-me-up, these homemade candy cups are freezer-friendly, gluten-free, and sure to impress. Don’t forget to enjoy the satisfying contrast of the creamy peanut butter core wrapped in a decadent chocolate shell with every bite!
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
Ingredients
- 2 cups Semi-sweet chocolate chips
- 0.75 cup Creamy peanut butter
- 0.25 cup Powdered sugar
- 2 tablespoons Unsalted butter
- 1 teaspoon Vanilla extract
- 0.125 teaspoon Salt
Directions
Step 1
Line a 12-cup muffin tin with cupcake liners and set aside.
Step 2
In a microwave-safe bowl, melt 1 cup of semi-sweet chocolate chips in 30-second increments, stirring between each session, until smooth and fully melted.
Step 3
Spoon 1 to 1.5 teaspoons of melted chocolate into each cupcake liner, spreading it evenly to cover the bottom. Place the tin in the freezer for 10 minutes to let the chocolate set.
Step 4
In a medium-sized bowl, combine the peanut butter, powdered sugar, unsalted butter (softened), vanilla extract, and salt. Mix until smooth and creamy.
Step 5
Spoon about 1 teaspoon of the peanut butter mixture into each chocolate-coated cupcake liner, gently pressing it into an even layer. Leave a small gap around the edges for the chocolate coating.
Step 6
Melt the remaining 1 cup of chocolate chips using the same method as before. Spoon enough melted chocolate over the peanut butter layer to cover it completely, smoothing the tops with the back of a spoon.
Step 7
Return the muffin tin to the freezer for another 10-15 minutes, or until the chocolate is fully set.
Step 8
Once set, carefully peel off the cupcake liners and enjoy your homemade peanut butter cups!
Step 9
Store leftovers in an airtight container in the refrigerator for up to 1 week.
Nutrition Facts
| Serving size | (580.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2974.9 |
| Total Fat 203.6g | 0% |
| Saturated Fat 87.3g | 0% |
| Polyunsaturated Fat 0g | |
| Cholesterol 62mg | 0% |
| Sodium 1077.8mg | 0% |
| Total Carbohydrate 296.0g | 0% |
| Dietary Fiber 33.8g | 0% |
| Total Sugars 227.9g | |
| Protein 67.3g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 118.0mg | 0% |
| Iron 11.5mg | 0% |
| Potassium 1126.7mg | 0% |
Source of Calories