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Peanut Butter Marshmallow Cups Recipe

★★★★★

4.5 from 116 reviews
  • Author: Isabella
  • Total Time: 1 hour 5 minutes (including freezing times)
  • Yield: 12 peanut butter marshmallow cups 1x
  • Diet: Vegetarian

Description

Delight in these homemade Peanut Butter Marshmallow Cups featuring layers of smooth semi-sweet chocolate, creamy peanut butter filling, and a sweet marshmallow creme center. Perfectly portioned in cupcake liners, these treats combine rich chocolate and luscious fillings for a classic dessert that’s easy to make and irresistible to eat.

Ingredients

Scale

Chocolate Layers

  • 1¾ cups semi-sweet chocolate chips (divided into ¾ cup and 1 cup; Ghirardelli brand recommended)

Filling

  • ½ cup creamy peanut butter (Reese’s brand recommended)
  • 6 tablespoons powdered sugar
  • 1½ tablespoons unsalted butter, room temperature
  • 4 tablespoons marshmallow creme (Jet-Puffed brand recommended)

Instructions

  1. Prepare Muffin Cups: Line 12 standard-sized muffin cups with cupcake liners and set aside.
  2. Melt Initial Chocolate Layer: In a small microwave-safe bowl, melt ¾ cup semi-sweet chocolate chips by heating in 30-second intervals, stirring between each, until smooth; about 1½ to 2 minutes depending on your microwave.
  3. Form Chocolate Base: Spoon about ½ tablespoon of melted chocolate into each cupcake liner. Use a second spoon to gently spread the chocolate evenly, avoiding the sides of the liners.
  4. Freeze Chocolate Base: Place the muffin tin in the freezer for 10 minutes to set the chocolate layer.
  5. Prepare Peanut Butter Filling: In a medium mixing bowl, combine peanut butter, powdered sugar, and unsalted butter. Beat with a handheld mixer on medium speed until smooth and creamy.
  6. Add Peanut Butter Layer: Scoop 2 teaspoons of the peanut butter filling onto the center of each chocolate base. Spread gently to create an even layer, ensuring the filling does not touch the liner sides. Freeze for 10 minutes.
  7. Top with Marshmallow Creme: Remove from freezer and place 1 teaspoon of marshmallow creme on each peanut butter layer. Use a lightly moistened fingertip to smooth and center the marshmallow creme. Freeze again for 10 minutes.
  8. Melt Remaining Chocolate: Melt the remaining 1 cup of semi-sweet chocolate chips in the same microwave-safe bowl using the 30-second interval method until smooth.
  9. Cover with Top Chocolate Layer: Pour the melted chocolate over each cup to fully cover the peanut butter and marshmallow layers. Use the back of a spoon to spread the chocolate evenly to the edges.
  10. Final Freeze: Freeze the completed peanut butter marshmallow cups for 10 more minutes until the top layer hardens.

Notes

  • Use high-quality semi-sweet chocolate chips for best flavor and texture.
  • Be careful not to let the fillings touch the cupcake liners to maintain clean edges.
  • Freezing after each layer is crucial to help layers set properly.
  • Lightly wetting your fingertip helps smooth the marshmallow creme without sticking.
  • Store the finished cups in the refrigerator for up to one week.
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes (melting chocolate only)
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: American

Keywords: peanut butter cups, marshmallow, chocolate dessert, no bake, homemade candy, peanut butter filling, semi-sweet chocolate

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Find it online: https://isabellavance.com/peanut-butter-marshmallow-cups-recipe/