Forget store-bought peanut butter cups – these 5 Ingredient Peanut Butter Cups are going to take your candy game up a notch. With just five simple ingredients and no complicated techniques, you can create creamy, rich peanut butter cups that might just be better than the original!
If you love easy 5 ingredient chocolate recipes then give my Chocolate Fudge or Peppermint Bark a try!
Before you get started / Helpful tips
- Use silicone liners for easiest removal! Definitely make sure to line the muffin tin. I like silicone liners but you can also use regular muffin liners if you prefer!
- If you want a sweeter peanut butter cup, try using milk chocolate. For a more intense, deep flavor, use dark chocolate! You could even opt for white chocolate if you want them super sweet.
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Ingredients Needed
For the Chocolate Layer
- Chocolate Chips: I always use semi-sweet chocolate chips since they provide the perfect balance of sweet and bitter.
- Coconut Oil: Helps the chocolate melt smoothly and gives the cups an extra little snap when bitten!
For the Peanut Butter Layer
- Creamy Peanut Butter: I use natural peanut butter and it works great!
- Maple Syrup: Adds natural sweetness and helps create the perfect consistency! Honey can be adding in place of the maple syrup.
- Coconut Oil: The addition of coconut oil prevents the filling from being too sticky and helps it to spread.
How to Make 5 Ingredient Peanut Butter Cups
- Melt the Chocolate: Add the chocolate chips and 2 tbsp coconut oil to a medium saucepan. Over low heat stirring often melt chocolate. Alternatively you can microwave instead.
- Combine Peanut Butter Layer Ingredients: In a medium bowl combine peanut butter, maple syrup and coconut oil. Microwave for 30-60 seconds or until the peanut butter is melty.
- Line Muffin Tin & Add Chocolate: Line a muffin tin with silicone cupcake liners. Spoon 1 tsp of the melted chocolate into each muffin tin.
- Chill: Spread the chocolate around to cover the bottom of the liner using the back of a spoon or by picking up the liner and tilting it to spread. Place in the fridge for 10 minutes.
- Add Peanut Butter Layer & Chill: Divide the peanut butter mixture between the 12 muffin cups. Using the back of a small spoon or measuring cups spread the peanut butter to the edges. Refrigerate for another 10 minutes.
- Add Top Chocolate Layer: Divide the remaining chocolate between the muffin cups. Place back in the fridge for 30 minutes.
- Remove & Enjoy: Remove the cups from the silicone liners and store in the fridge for up to 2 weeks! These can also be frozen for up to a month! Enjoy!
Storage Tips
- Store any leftover 5 ingredient peanut butter cups in an airtight container in the refrigerator for up to 2 weeks!
- To freeze, layer the cups in a freezer safe container with parchment paper in between if you are stacking them. Freeze for up to 1 month, and make sure to thaw them about 5-10 minutes before eating.
frequently asked questions
Why do I need to store homemade peanut butter cups in the fridge?
The coconut oil makes them softer at room temperature. Refrigeration maintains the perfect texture!
Can I make mini peanut butter cups?
Yes! Use a mini muffin tin and reduce the amounts for each layer accordingly.
More Easy Dessert Recipes to Try
- Easy Oreo Truffles
- Chocolate Banana Bark
- Chocolate Peanut Butter Pie
- White Chocolate Oat Cups
- Peanut Butter Chocolate Bars
- Healthy Reese’s Eggs (3 Ingredients!)
Recipe
Homemade Peanut Butter Cups
Forget store-bought peanut butter cups – these 5 Ingredient Peanut Butter Cups are going to take your candy game up a notch. With just five simple ingredients and no complicated techniques, you can create creamy, rich peanut butter cups that might just be better than the original!
Save this Recipe
Enter your email to get it straight in your inbox! Plus, receive new recipes weekly!
Ingredients
Chocolate Layer
- 1 1/2 cups semi sweet chocolate chips
- 2 tbsp coconut oil
Peanut Butter Layer
- 3/4 cup creamy peanut butter
- 1/4 cup maple syrup
- 2 tbsp coconut oil
Instructions
Chocolate Layer
- Add the chocolate chips and 2 tbsp coconut oil to a medium saucepan. Over low heat stirring often melt chocolate. Alternatively you can micorwave instead.
Peanut Butter Layer
- In a medium bowl combine peanut butter, maple syrup and coconut oil. Microwave for 30-60 seconds or until the peanut butter is melty.
Assemble
- Line a muffin tin with silicone cupcake liners.
- Spoon 1 tsp of the melted chocolate into each muffin tin. Spread the chocolate around to cover the bottom of the liner using the back of a spoon or by picking up the liner and tilting it to spread. Place in the fridge for 10 minutes.
- Divide the peanut butter mixture between the 12 muffin cups. Using the back of a small spoon or measuring cups spread the peanut butter to the edges. Refrigerate for another 10 minutes.
- Divide the remaining chocolate between the muffin cups. Place back in the fridge for 30 minutes.
- Remove the cups from the silicone liners and store in the fridge for up to 2 weeks! These can also be frozen for up to a month! Enjoy!
Nutrition Information
Calories: 284kcalCarbohydrates: 20gProtein: 5gFat: 21gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 0.02gCholesterol: 1mgSodium: 72mgPotassium: 234mgFiber: 3gSugar: 14gVitamin A: 11IUCalcium: 29mgIron: 2mg
Did You Make This?
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