Peanut Butter Marshmallow Cups Recipe

Introduction

These Peanut Butter Marshmallow Cups combine rich chocolate, creamy peanut butter, and fluffy marshmallow for a delicious homemade treat. Perfect as a sweet snack or dessert, they are simple to make and sure to impress.

Ingredients

• 2 cups semi-sweet chocolate chips, divided
• ½ cup creamy peanut butter
• 6 tablespoons powdered sugar
• 1 ½ tablespoons unsalted butter, at room temperature
• 8 tablespoons marshmallow cream (such as Jet-Puffed)

Instructions

1. Step 1: Line 12 muffin tins with parchment cupcake liners and set aside.
2. Step 2: Place 1 cup of chocolate chips in a microwave-safe bowl. Melt in 30-second intervals, stirring between each, until smooth.
3. Step 3: Using two small spoons, scoop ½ tablespoon of melted chocolate into each cupcake liner. Spread evenly over the bottom.
4. Step 4: Freeze the chocolate-lined muffin tin for 10 minutes to set.
5. Step 5: While freezing, beat together peanut butter, powdered sugar, and softened butter in a bowl with a handheld mixer on medium speed until smooth.
6. Step 6: Scoop 1 to 2 teaspoons of peanut butter filling onto the center of the chocolate layer in each liner. Flatten gently with a spoon, avoiding the sides. Freeze for another 10 minutes.
7. Step 7: Remove from freezer and add 1 teaspoon of marshmallow cream on top of each peanut butter layer. Smooth the marshmallow fluff gently with a water-dipped finger. Freeze for 10 minutes more.
8. Step 8: Melt the remaining 1 cup of chocolate chips as before. Spoon ½ tablespoon over each cup, spreading to the edges to seal.
9. Step 9: Freeze the completed cups for a final 10 minutes until set. Enjoy!

Tips & Variations

• Use crunchy peanut butter for added texture if desired.
• Substitute dark chocolate chips for a richer flavor.
• To make cleanup easier, freeze cups in silicone muffin molds instead of paper liners.
• Try adding a pinch of sea salt on top before the final chocolate layer for a sweet-salty twist.

Storage

Store the peanut butter marshmallow cups in an airtight container in the refrigerator for up to one week. Allow them to come to room temperature for about 10 minutes before serving for the best texture. They can also be frozen for up to 2 months; thaw in the fridge before enjoying.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use crunchy peanut butter instead of creamy?

Yes, crunchy peanut butter works well and adds a nice texture contrast inside the cups.

Do I have to use marshmallow cream?

Marshmallow cream provides a soft, fluffy layer, but as a substitute, you can use mini marshmallows melted slightly or a thin layer of marshmallow fluff spread carefully.

Peanut Butter Marshmallow Cups Recipe

Print Recipe

★★★★★

4.5 from 112 reviews

These Peanut Butter Marshmallow Cups are a delightful no-bake treat that combines rich semi-sweet chocolate, creamy peanut butter filling, and fluffy marshmallow cream in perfect harmony. Perfect for a quick dessert or snack, these cups are easy to prepare using simple ingredients and freezing steps.

• Author: Leo
• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Total Time: 50 minutes
• Yield: 12 peanut butter marshmallow cups 1x
• Category: Dessert
• Method: No-Cook
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Chocolate Layer

• 2 cups semi-sweet chocolate chips, divided into 1 cup and 1 cup

Peanut Butter Filling

• ½ cup creamy peanut butter
• 6 tablespoons powdered sugar
• 1 ½ tablespoons unsalted butter, room temperature

Additional Filling

• 8 tablespoons marshmallow cream (Jet-Puffed brand recommended)

Instructions

1. Prepare muffin tins: Line 12 muffin tins with parchment cupcake liners and set aside to ensure easy removal of the peanut butter cups later.
2. Melt the first half of chocolate chips: Place 1 cup of semi-sweet chocolate chips into a microwave-safe bowl. Heat in 30-second intervals, stirring between each to ensure smooth melting without burning.
3. Create the chocolate base: Using two small spoons, scoop out ½ tablespoon of the melted chocolate and place it evenly on the bottom of each cupcake liner, spreading carefully to cover the bottom surface.
4. Freeze the chocolate base: Place the trays in the freezer for 10 minutes to set the chocolate solidly.
5. Prepare the peanut butter filling: In a mixing bowl, combine the peanut butter, powdered sugar, and softened unsalted butter. Beat with a handheld mixer at medium speed until the mixture is smooth and creamy.
6. Add peanut butter filling: Scoop 1 to 2 teaspoons of the peanut butter mixture onto the center of each chocolate base. Flatten gently with a spoon and spread evenly, ensuring the filling does not touch the sides of the cupcake liners. Freeze for another 10 minutes.
7. Top with marshmallow cream: Remove the cups from the freezer and add 1 teaspoon of marshmallow fluff gently on top of the peanut butter layer. Keep the fluff centered, then dip a finger into water and smooth the marshmallow cream delicately. Return to the freezer for 10 minutes.
8. Melt the remaining chocolate chips: While marshmallow fluff is setting, melt the second cup of chocolate chips using the same microwave method described earlier.
9. Finish with a chocolate topping: Spoon ½ tablespoon of melted chocolate over each cup, spreading it out to the edges of the liners to seal the tops thoroughly.
10. Final freeze: Freeze the peanut butter marshmallow cups for an additional 10 minutes to allow the final chocolate layer to set completely before serving.

Notes

• Use parchment cupcake liners for easy removal without sticking.
• Ensure the peanut butter filling does not touch the sides of liners to prevent mixing layers.
• Dipping your finger in water before smoothing marshmallow fluff helps prevent sticking.
• The treats can be stored in the freezer for longer shelf life or refrigerated for a softer texture.
• Make sure butter is softened to room temperature for smooth peanut butter filling.

Keywords: peanut butter, marshmallow cups, no bake dessert, chocolate cups, easy sweets, peanut butter treats