Description
Delight in these homemade Peanut Butter Marshmallow Cups, featuring layers of melted semi-sweet chocolate, creamy peanut butter filling, and a soft marshmallow creme center. These no-bake treats are perfect for satisfying your sweet tooth with a rich combination of flavors and textures, ideal for any chocolate and peanut butter lover.
Ingredients
Scale
Chocolate Layers
- 1¾ cups semi-sweet chocolate chips, divided (¾ cup and 1 cup; Ghirardelli brand recommended)
Peanut Butter Filling
- ½ cup creamy peanut butter (Reese’s brand recommended)
- 6 tablespoons powdered sugar
- 1½ tablespoons unsalted butter, room temperature
Marshmallow Layer
- 4 tablespoons marshmallow creme (Jet-Puffed brand recommended)
Instructions
- Prepare Muffin Cups: Line 12 standard-sized muffin cups with cupcake liners and set aside for assembling the peanut butter marshmallow cups.
- Melt Initial Chocolate Layer: Place ¾ cup semi-sweet chocolate chips in a small microwave-safe bowl, melting them in 30-second intervals while stirring between each to achieve a smooth consistency. This should take about 1½ to 2 minutes depending on your microwave.
- Form Bottom Chocolate Base: Spoon approximately ½ tablespoon of melted chocolate into each cupcake liner. Use a small spoon to spread it into an even layer, avoiding chocolate contact with the sides of the liners for clean edges.
- Freeze Chocolate Base: Place the chocolate-lined muffin cups in the freezer for 10 minutes to harden the chocolate and set the base.
- Make Peanut Butter Filling: In a medium mixing bowl, combine the creamy peanut butter, powdered sugar, and room temperature unsalted butter. Use a handheld mixer on medium speed to beat until the mixture is smooth and creamy.
- Add Peanut Butter Layer: Spoon 2 teaspoons of the peanut butter filling onto the center of each hardened chocolate base. Gently flatten and spread it evenly with a spoon, ensuring the filling doesn’t touch the sides of the liners. Freeze again for 10 minutes.
- Add Marshmallow Creme: Remove the cups from the freezer and add 1 teaspoon of marshmallow creme on top of the peanut butter layer, placing it in the center. Wet your fingertip lightly and smooth the marshmallow creme. Return to freezer for another 10 minutes to set.
- Melt Final Chocolate Layer: While the marshmallow creme is setting, melt the remaining 1 cup of semi-sweet chocolate chips in the microwave using the same bowl and method as before, heating in 30-second intervals and stirring until smooth.
- Cover with Top Chocolate Layer: Use the two-spoon method to carefully pour and spread the melted chocolate over the peanut butter and marshmallow layers, pushing the chocolate all the way to the edges to cover and seal the cups completely.
- Final Freeze: Freeze the completed peanut butter marshmallow cups for a final 10 minutes to allow the chocolate top layer to harden fully before serving.
Notes
- Ensure each chocolate layer is fully hardened in the freezer before adding the next to maintain defined layers.
- Use a wet fingertip to smooth marshmallow creme to prevent stickiness and keep the layer neat.
- For best texture, keep the peanut butter filling cold when spreading, and do not allow it to touch the sides of the liners.
- Use good-quality chocolate chips like Ghirardelli for richer flavor and smoother melting.
- Store completed cups in an airtight container in the refrigerator for up to one week or freeze for longer storage.
- Prep Time: 15 minutes
- Cook Time: 10 minutes (total melting and layering time, includes microwave melting intervals and freezing periods)
- Category: Dessert
- Method: No-Cook
- Cuisine: American
Keywords: peanut butter cups, homemade candy, marshmallow creme, no bake dessert, chocolate peanut butter treats
