No-Bake Peanut Butter Chocolate Cups

Introduction

These No-Bake Peanut Butter Chocolate Cups are the ultimate easy treat — rich, creamy, and irresistibly satisfying. With a soft peanut-butter cookie-dough base and a smooth chocolate topping, they taste like the best homemade version of a peanut butter cup. Perfect for kids, great for parties, and dangerously delicious, this no-oven recipe comes together in just minutes.

Why You’ll Love This Recipe

  • Completely no-bake and fuss-free
  • Kid-friendly and perfect for beginners
  • Made with simple pantry ingredients
  • Ultra-creamy peanut butter base with a cookie-dough texture
  • Smooth, rich chocolate topping
  • Freezer-friendly for quick treats anytime
  • Great for parties, gifts, or lunchbox snacks
  • Naturally egg-free and easy to make gluten-free

Ingredients

For the Peanut Butter Base

  • 1 cup creamy peanut butter
  • ½ cup softened butter
  • 2 cups powdered sugar
  • 1½ cups graham cracker crumbs (or petit beurre crumbs)

For the Chocolate Topping

  • 2 cups chocolate chips (semi-sweet or milk chocolate)
  • 2 tablespoons butter or 2 tablespoons coconut oil

Directions

Step 1: Make the Peanut Butter Base

In a mixing bowl, combine the creamy peanut butter and softened butter until smooth and fully blended.
Add the powdered sugar and graham cracker crumbs. Mix until a thick, dough-like mixture forms.
Press this mixture firmly into a muffin tin lined with paper cups (or lightly greased). Fill each cup about two-thirds full and press to flatten the tops.

Step 2: Melt the Chocolate

Place the chocolate chips and butter (or coconut oil) in a microwave-safe bowl. Heat in 20–30 second intervals, stirring between each cycle, until fully melted and smooth.

Step 3: Assemble the Cups

Pour the melted chocolate evenly over the peanut butter bases.
Tap the muffin tin gently on the counter to smooth the chocolate tops.

Step 4: Chill

Refrigerate for 30 minutes or freeze for 10–15 minutes until the cups are firm.

Step 5: Enjoy

Remove the cups from the liners and enjoy immediately. They taste even better the next day as the flavors settle.

Tips for Best Results

  • Use creamy peanut butter for the smoothest base — natural peanut butter may make the mixture crumbly.
  • Adjust powdered sugar to your preferred sweetness and texture.
  • If the base feels too soft, add more crumbs; if too dry, add a little more peanut butter.
  • Coconut oil creates a softer, melt-in-your-mouth chocolate layer, while butter makes a firmer top.
  • Line the muffin tin for easy removal.
  • Store in the fridge to keep the cups firm.

Variations & Substitutions

  • Gluten-free: Use gluten-free graham-style crumbs or almond flour.
  • Crunchy: Stir chopped peanuts into the base.
  • Healthier version: Swap crumbs for oat flour and reduce powdered sugar.
  • Dark chocolate lovers: Use 70% chocolate for a richer topping.
  • Add-ins: Mix in mini chocolate chips, pretzel pieces, or shredded coconut.
  • Vegan: Use dairy-free butter, dairy-free chocolate chips, and coconut oil.

Serving Suggestions

  • Serve cold or lightly chilled for the best texture.
  • Add a sprinkle of sea salt on top for a gourmet touch.
  • Pair with milk, cold brew coffee, or hot chocolate.
  • Use mini muffin tins for bite-sized treats.

Storage & Reheating

  • Refrigerator: Store in an airtight container for up to 7 days.
  • Freezer: Freeze for up to 2 months. Thaw for 5–10 minutes before eating.
  • Reheating: Not required — enjoy chilled or at room temperature.

Nutrition Information

Per Cup (approximate, based on 12 servings):

  • Calories: 310 kcal
  • Carbohydrates: 32g
  • Protein: 5g
  • Total Fat: 19g
    • Saturated Fat: 8g
    • Polyunsaturated Fat: 3g
    • Monounsaturated Fat: 7g
    • Trans Fat: 0g
  • Cholesterol: 12mg
  • Sodium: 110mg
  • Potassium: 160mg
  • Fiber: 2g
  • Sugar: 27g
  • Vitamin A: 90 IU
  • Vitamin C: 0mg
  • Calcium: 40mg
  • Iron: 1.5mg

Nutritional values may vary depending on ingredient brands.

FAQ

Can I use natural peanut butter?
You can, but the base may be softer and more crumbly. Stir well before using.

Can I make these in a square pan instead of a muffin tin?
Yes. Press the base into an 8×8″ pan, pour the chocolate on top, chill, and slice into bars.

Do they need to stay refrigerated?
Yes — the chocolate and peanut butter layers stay firmer and taste better when chilled.

Can I reduce the sweetness?
Reduce the powdered sugar to 1–1½ cups and add more crumbs if the mixture becomes too soft.

Can I use almond butter instead?
Absolutely — any creamy nut butter works for this recipe.

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