Description
Chocolate Peanut Butter Crunch Cups – Indulgent chocolate & peanut butter combo in one irresistible treat! Easy to make, perfect for satisfying sweet cravings.
Ingredients
Scale
- 2 cups high-quality semi-sweet chocolate chips or chopped chocolate
- 1 tablespoon coconut oil or vegetable shortening
- 1 cup smooth peanut butter (natural or regular)
- 1/3 cup powdered sugar
- 2 tablespoons unsalted butter, softened
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt (omit if using salted peanut butter)
- 1/2 cup crispy rice cereal
- 1/4 cup chopped peanuts or other nuts
- Optional: 2 tablespoons toffee bits or crushed pretzels
Instructions
- Step 1: Prepare Your Molds Line a standard 12-cup muffin tin with paper liners or use silicone molds for easier removal. If you prefer smaller treats, mini muffin tins work wonderfully too—just adjust the ingredient quantities accordingly. Make sure your molds are clean and completely dry before beginning.
- Step 2: Prepare the Chocolate Shell Place two-thirds of your chocolate chips and all of the coconut oil in a microwave-safe bowl. Microwave in 30-second intervals, stirring between each, until mostly melted. Remove and continue stirring until completely smooth. The residual heat will melt any remaining pieces. If using the tempering method, follow the pro tip instructions for proper temperature control.
- Step 3: Create the Base Layer Spoon about 1-2 teaspoons of melted chocolate into each muffin liner. Using a small spoon or a pastry brush, push the chocolate up the sides of the liners, creating a chocolate cup. Make sure there are no thin spots or holes. Place the tray in the refrigerator for 10 minutes to set this first layer.
- Step 4: Prepare the Peanut Butter Filling While the chocolate bases are chilling, combine the peanut butter, powdered sugar, softened butter, vanilla extract, and salt (if using) in a medium bowl. Mix until completely smooth and well incorporated. Fold in the crispy rice cereal, chopped nuts, and any optional crunch elements. The mixture should be thick but still spreadable.
- Step 5: Fill the Cups Remove the chocolate cups from the refrigerator. Spoon about 1-1.5 tablespoons of the peanut butter crunch filling into each chocolate cup, leaving about 1/8 inch space at the top for the final chocolate layer. Gently press the filling to create a flat surface. Return to the refrigerator for 10 minutes to firm up.
- Step 6: Seal with Chocolate Reheat your remaining chocolate if it has begun to solidify. Spoon the melted chocolate over each filled cup, making sure to completely cover the peanut butter layer and seal it against the sides of the first chocolate layer. Gently tap the muffin tin on the counter to remove any air bubbles and create a smooth top.
- Step 7: Chill and Serve Refrigerate your Chocolate Peanut Butter Crunch Cups for at least 1 hour until completely set. Once firm, carefully peel away the paper liners if using. For the cleanest presentation, allow them to stand at room temperature for 5-10 minutes before serving to take the chill off and enhance the flavors.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1 cup
- Calories: 280
- Sugar: 12g
- Sodium: 160mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 5mg