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No-Bake Peanut Butter Cups

Crafted with ease and taste in mind, this recipe is a great choice.

Prep Time
1 hr 20 mins
Total Time
1 hr 20 mins
Servings: 12 peanut butter cups
Course: Dessert
Cuisine: American

Ingredients

Chocolate Mixture:
  • ⅓ ⅓ cup coconut oil
  • ⅓ ⅓ cup peanut butter (natural or creamy - see note)
  • ⅓ ⅓ cup pure maple syrup (see note)
  • ⅓ ⅓ cup cocoa powder natural, dark or Dutch-process
  • ½ ½ teaspoon vanilla extract
  • Pinch salt
  • ¾ ¾ cup unsweetened shredded coconut or quick oats (see note)
PB Mixture:
  • ⅓ ⅓ cup peanut butter (natural or creamy - see note)
  • 1 1 tablespoon pure maple syrup
  • ½ to 1 ½ to 1 tablespoon coconut oil

Instructions

    Cup of Yum
  1. Line a 12-cup muffin tin with muffin liners.
  2. For the chocolate mixture, in a medium microwave-safe bowl, add the coconut oil, peanut butter, maple syrup, and cocoa powder. Microwave for 30-45 seconds, stir, and continue cooking in 20 second intervals until the mixture is melted and smooth.
  3. Stir in the vanilla, salt and coconut (the mixture may be runny; that's ok). Scoop the mixture evenly into the bottom of the muffin liners. Refrigerate while making the peanut butter topping.
  4. For the peanut butter mixture, in a small microwave-safe bowl, add the peanut butter, maple syrup and coconut oil. Microwave until melted and smooth (don't over heat).
  5. Scoop the peanut butter mixture on the top of the chocolate mixture (it's ok if the chocolate layer isn't fully set up).
  6. Refrigerate until set up, about an hour. Keep refrigerated and serve chilled.

Notes

  • Peanut Butter: I've made this recipe using natural peanut butter and also regular creamy peanut butter (like Jif). Both work great. Using natural peanut butter gives a nuttier flavor and a thinner consistency to both the chocolate and peanut butter layers (it'll set up just fine in the refrigerator).
  • Maple Syrup: I have only used pure maple syrup in this recipe; you could probably experiment with honey or other sweeteners.
  • Coconut: my favorite coconut to use in this recipe is finely shredded unsweetened coconut (like this coconut). My dad has made several variations of this recipe using quick oats (or half coconut/half oats) with good results (he also adds chopped nuts and dried fruit).
  • Cocoa Powder: natural, unsweetened cocoa powder gives these PB cups a semisweet vibe; using Dutch-process or dark cocoa lends a rich, dark chocolate vibe.

Nutrition Information

Calories 214kcal (11%) Carbohydrates 13g (4%) Protein 4g (8%) Fat 18g (28%) Saturated Fat 11g (55%) Sodium 69mg (3%) Fiber 3g (12%) Sugar 8g (16%)

Nutrition Facts

Serving: 12peanut butter cups

Amount Per Serving

Calories

% Daily Value*

Calories 214kcal 11%
Carbohydrates 13g 4%
Protein 4g 8%
Fat 18g 28%
Saturated Fat 11g 55%
Sodium 69mg 3%
Fiber 3g 12%
Sugar 8g 16%

* Percent Daily Values are based on a 2,000 calorie diet.