Ingredients:
- 1 3/4 cups semi-sweet chocolate chips
- 1/2 cup creamy peanut butter
- 6 tablespoons powdered sugar
- 1 1/2 tablespoons unsalted butter, softened
- 4 tablespoons marshmallow creme
Instructions:
- Melt the chocolate:
In a microwave-safe bowl, melt the chocolate chips in 30-second intervals, stirring between each, until smooth. - Form the chocolate base:
Line a muffin tin with paper liners. Spoon about 1 tablespoon of melted chocolate into each liner and spread slightly up the sides.
Place the pan in the freezer for 10 minutes to set. - Make the filling:
In a medium bowl, mix the peanut butter, powdered sugar, butter, and marshmallow creme until smooth and creamy. - Add the filling:
Spoon a small amount of the peanut butter mixture onto the set chocolate bases, keeping it centered and away from the edges. - Seal with chocolate:
Spoon the remaining melted chocolate over the filling, covering completely. - Chill:
Refrigerate or freeze for 20–30 minutes, or until fully set. - Serve:
Remove liners and enjoy.
Tips
- Slightly warm the peanut butter if it’s too thick to mix
- Use a spoon or small cookie scoop for even cups
- For cleaner layers, keep the filling away from the edges
Storage
Store in an airtight container:
- Refrigerator: up to 1 week
- Freezer: up to 2 months
Let frozen cups sit at room temperature for a few minutes before eating.
Variations
- Use milk chocolate or dark chocolate instead of semi-sweet
- Add a pinch of salt to the filling for a sweet-salty twist
- Swirl extra marshmallow creme into the filling
Final Thoughts
Peanut Butter Marshmallow Cups are the perfect balance of chocolatey, creamy, and fluffy. Easy to make, hard to resist, and guaranteed to disappear fast.
A homemade candy that everyone will ask for again.