S’mores Peanut Butter Cups
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There’s no campfire required for these sweet s’mores peanut butter cups! These easy, no-bake peanut butter cups have a wonderful s’mores surprise inside!
How to Make S’mores Peanut Butter Cups
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Summertime is the unofficial season for s’mores. It’s the perfect time of year for twilight-hour bonfires hosted in a field of fireflies, and for spending hours toasting fluffy marshmallow after fluffy marshmallow to charred perfection at the end of the (questionably sanitary) stick.
And while bonfires are lovely and S’mores very well may be the perfect outdoor treat, there’s nothing wrong with breaking away from tradition and bringing them indoors for a fun new spin on a classic.
Make that a spin on two classics, actually; today I’m bringing together S’mores and Peanut Butter Cups for a divinely decadent, no bake (no bonfire needed) dessert.
Originally, the plan was to make these peanut butter cups without actually inviting peanut butter along at all. I planned to just use the essential s’mores ingredients: graham crackers, marshmallow, and milk chocolate. However, that made these peanut butter cups seem almost too sweet, and so a salty touch of creamy peanut butter was exactly what was needed to help balance out these candies. The final result was sheer perfection and a fun twist on a classic candy treat that’s just as addictive as the original.
These s’mores peanut butter cups are made in cupcake liners (for that classic rippled-edge appearance), and it takes only a few moments to layer the ingredients. The hardest part is the 30 minute wait for them to chill.
With their sweet milk chocolate shells and salty peanut butter, gooey marshmallow, and crunchy graham cracker fillings, these sweet no-bake treats are absolutely irresistible.
- 5 graham crackers
- 1/2 cup creamy peanut butter
- 1 1/2 cup marshmallow fluff (or homemade)
- 3 cups milk chocolate chips
- 2 tsp shortening (like Crisco)
Set out 20 cupcake liners on a cookie sheet (I prefer the foil kind as they are sturdier, but regular paper ones would work, too).
Break or cut your graham crackers into rectangles that are small enough to fit snugly in the bottom of your cupcake liners (they do not have to be exactly round -- I got about 4-5 pieces out of each graham cracker)
Spread each cracker piece with about 1 tsp of peanut butter -- set aside.
Spoon your marshmallow fluff into a Ziploc bag and set aside.
Prepare your chocolate by placing the chocolate chips and shortening in a large, microwave-safe bowl and microwaving in 25-second increments (stirring well between each) until chocolate is completely melted.
Spoon a small amount (about 1 Tbsp) of chocolate into a cupcake liner until the entire bottom of the liner is covered.
Place a peanut butter-topped graham cracker piece on top of the chocolate.
Cut a hole in the corner of the bag holding your marshmallow fluff and pipe about 1 Tbsp of fluff on top of each cracker.
Spoon chocolate on top of marshmallow fluff until covered (make sure the sides are covered as well).
Repeat until all cupcake liners are filled.
Place cookie sheet with filled liners in refrigerator and allow cups to chill at least 30 minutes before serving.
These peanut butter cups do best when kept refrigerated until just before serving. Store uneaten cups in an airtight container in the refrigerator.
(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)