I’ve whipped up these decadent no-bake Chocolate Peanut Butter Dessert Cups—rich, creamy peanut butter filling encased in a crisp chocolate shell—perfect for satisfying those chocolate cravings effortlessly.

Why You’ll Love This Recipe

I adore how easy and customizable this recipe is. Minimal ingredients, no baking, and they set quickly in the fridge or freezer. Plus, they’re freezer-friendly—great to have on hand for whenever I need a sweet bite.

Ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)
• Semi-sweet chocolate chips (divided in half)
• Creamy peanut butter
• Powdered sugar
• Butter (softened)

Directions

I line 12 muffin cups with liners and set them aside.
I melt half the chocolate chips in 30-second intervals, stirring until smooth.
I scoop about ½ tablespoon of melted chocolate into each liner, spreading it across the bottom. Then I freeze the tray for 15 minutes.
While the chocolate sets, I mix peanut butter, powdered sugar, and softened butter until creamy.
I add about 1 tablespoon of the peanut butter mixture on top of each chocolate base, making sure not to touch the sides of the liners. Then I freeze them for 5 minutes.
I melt the remaining chocolate chips as before.
I cover each peanut butter layer with melted chocolate. Then I freeze them for another 10–15 minutes or refrigerate for 15–20 minutes until firm.

Servings and Timing

Servings: 12 dessert cups
Prep Time: 15 minutes
Chill Time: 30–40 minutes
Total Time: 50–55 minutes

Variations

I sometimes swap semi-sweet chocolate for milk or dark chocolate.
I’ve used crunchy peanut butter for a more textured bite.
I love trying almond or cashew butter for a twist.
A sprinkle of sea salt, chopped nuts, or mini chocolate chips on top adds extra flavor and crunch.

Storage/Reheating

I keep these dessert cups in an airtight container:

In the fridge for up to 1–2 weeks
In the freezer for a few months. I just thaw them for a few minutes before enjoying.

FAQs

What if I don’t have powdered sugar?

I’ve used a bit of honey or maple syrup in a pinch. The texture changes slightly, but it still tastes great.

Can I use natural peanut butter?

I don’t recommend it because the oils separate and make the filling too runny.

Do I need to line the muffin cups?

Yes, I always use liners. They make it so much easier to remove the dessert cups and keep things tidy.

Can these be made ahead of time?

Definitely. I make a batch and freeze them. They’re perfect to grab and eat straight from the freezer.

Can I double the recipe?

Yes, I’ve doubled it easily. I just make sure to use bigger mixing bowls and extend the chill time slightly if needed.

Conclusion

These Chocolate Peanut Butter Dessert Cups are my go-to treat when I want something sweet without the fuss. Between the simple ingredients, quick assembly, and delicious payoff, I always feel proud having these ready at home. I hope they become a favorite in my kitchen—as they are in mine.

Chocolate Peanut Butter Dessert Cups

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Author: Sue
Prep Time: 15 minutes
Cook Time: 0 minutes
Total Time: 50–55 minutes
Yield: 12 dessert cups
Category: Dessert
Method: No-Bake
Cuisine: American
Diet: Vegetarian

Print Recipe

Description

Decadent no-bake dessert cups featuring a creamy peanut butter filling encased in a crisp semi-sweet chocolate shell. Quick to prepare and freezer-friendly, these treats are perfect for any chocolate lover.

Ingredients

1 ½ cups semi-sweet chocolate chips (divided)
¾ cup creamy peanut butter
½ cup powdered sugar
2 tablespoons butter (softened)

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Instructions

Line 12 muffin cups with liners and set aside.
Melt half of the chocolate chips in 30-second intervals, stirring until smooth.
Scoop about ½ tablespoon of melted chocolate into each liner, spreading across the bottom. Freeze for 15 minutes.
While the chocolate sets, mix peanut butter, powdered sugar, and softened butter until creamy.
Add about 1 tablespoon of the peanut butter mixture to each chocolate base, avoiding the liner edges. Freeze for 5 minutes.
Melt the remaining chocolate chips as before.
Cover each peanut butter layer with melted chocolate. Freeze for 10–15 minutes or refrigerate for 15–20 minutes until firm.

Notes

Swap semi-sweet chocolate with milk or dark chocolate for variation.
Use crunchy peanut butter or other nut butters for texture and flavor change.
Add toppings like sea salt, chopped nuts, or mini chocolate chips for extra flair.
Store in the fridge up to 2 weeks or freeze for several months.