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, Peanut Butter Pretzel Truffles, or Peppermint Bark a try!
Kelley’s Tips
Before You Get Started
- 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.
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.
Looking for more No Bake Treats? Give my No Bake Pumpkin Oat Cups a try!
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!)
- Samoa Brownies
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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!
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?
I’d love to hear your feedback! Leave a review and make sure to share your pictures on social media! Don’t forget to follow @thechefsavvy.
Nathan
These tasted so good, and I liked that I could control the sweetness.