Ohhh yes—No-Bake Chocolate Peanut Butter Cups—classic, rich, and ridiculously easy 🍫🥜✨. They’re like homemade Reese’s but soft and creamy. Here’s a step-by-step guide:
🍫 No-Bake Chocolate Peanut Butter Cups
Ingredients (makes ~12 cups)
Chocolate Layer
- 1 cup semi-sweet chocolate chips
- 1 tbsp coconut oil or butter
Peanut Butter Filling
- ½ cup creamy peanut butter
- ¼ cup powdered sugar
- 2 tbsp butter, softened
- ½ tsp vanilla extract
Optional: pinch of salt, mini chocolate chips, or crushed peanuts for topping
Instructions
- Prep muffin tin
- Line a 12-cup muffin tin with paper liners.
- Melt chocolate
- In a microwave-safe bowl, combine chocolate chips and coconut oil.
- Microwave in 20–30 second intervals, stirring until smooth.
- Layer chocolate
- Spoon about 1 tsp of melted chocolate into each liner.
- Tilt the tin to spread chocolate evenly on the bottom.
- Freeze 5–10 minutes until firm.
- Make peanut butter filling
- Mix peanut butter, powdered sugar, butter, and vanilla until smooth.
- Add filling
- Spoon ~1 tsp of peanut butter mixture on top of the set chocolate layer.
- Flatten slightly with the back of a spoon.
- Top with chocolate
- Spoon remaining melted chocolate over the peanut butter layer to cover completely.
- Chill
- Freeze or refrigerate at least 30 minutes until firm.
- Serve
- Peel paper liners and enjoy! Store in the fridge for up to 1 week.
Tips for Perfect No-Bake Peanut Butter Cups
- Smooth chocolate layer: Add a little coconut oil to make it glossy and easy to spread.
- Optional crunch: Sprinkle crushed peanuts on top before chocolate hardens.
- Peanut butter: Creamy works best for smooth filling; natural PB may be runny—adjust powdered sugar to thicken.
- Storage: Keep chilled—these melt fast at room temp.
If you want, I can give a “fudgy, ultra-creamy deluxe version” that tastes like the candy store but is still no-bake, with extra chocolate drizzle and peanut butter swirl.
Do you want me to do that?
