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5 from 1 vote

S'mores Peanut Butter Cups

Homemade peanut butter cups with a fun s'mores twist! Layers of creamy peanut butter, crisp graham crackers, and sweet marshmallow creme are surrounded by rich chocolate and sprinkled with a hint of salt.
Prep Time25 minutes
Chill Time30 minutes
Total Time55 minutes
Course: Dessert
Cuisine: American
Servings: 12
Calories: 243kcal

Ingredients

  • 12 ounces semi-sweet chocolate chips or chopped chocolate baking bar,
  • 2 Tablespoons vegetable oil
  • ¼ cup creamy peanut butter
  • 1 Tablespoon confectioners' sugar
  • ½ teaspoon vanilla extract
  • 12 small squares of graham cracker (1 ½ rectangles of store-bought graham crackers)
  • ½ cup marshmallow creme (homemade or store-bought)
  • flaky sea salt

Instructions

  • Line a standard muffin pan with paper liners. Set aside.

Melt the chocolate.

  • In a large bowl, add chocolate and vegetable oil. Melt the chocolate using a double-boiler or in the microwave on 50% power in 30 second increments, stirring the mixture between each stint in the microwave. The chocolate should be completely melted and smooth.
  • Add 1 heaping teaspoon of melted chocolate to each paper liner and use the back of the measuring spoon or a small spatula to spread the chocolate up the sides of the liner about ½ inch.
  • Place the muffin pan in the fridge to quickly set the chocolate while you prep the fillings.

Make the peanut butter filling.

  • In a small bowl, add peanut butter, confectioners' sugar, and vanilla. Use a handheld electric mixer to beat the mixture on medium speed until well blended. Set aside. Add the peanut butter mixture to a small piping bag (either fitted with a medium round tip or simply with the end of the bag cup open in a small circle) and set aside.

Prep the graham crackers.

  • Break graham cracker cookies into 1 inch square pieces and set aside. (If using store-bought graham crackers that come in rectangular sheets each made up of 4 smaller rectangles, breaking each of the smaller rectangles in half will yield the correct size pieces. You should get 8 squares per rectangular graham cracker sheet.)

Prep the marshmallow creme.

  • Add marshmallow creme to a small piping bag (either fitted with a medium round tip or simply with the end of the bag cup open in a small circle).

Assemble the peanut butter cups.

  • Pipe a circle of marshmallow creme onto the center of the chocolate in each of the paper liners, leaving ¼ inch of chocolate exposed around the edge.
  • Place a graham cracker square onto the marshmallow creme in each cup.
  • Pipe a circle of peanut butter filling on top of each graham cracker square, again leaving ¼ inch around the edge.
  • Spoon a heaping Tablespoon of melted chocolate onto each peanut butter cup and use the back of the measuring spoon or a small spatula to gently spread the chocolate over the top of the filling and down the sides so it meets the chocolate at the bottom of the liner, sealing the filling within the chocolate cup.
  • Lightly crush flaky sea salt between your fingers and sprinkle a bit over each cup.
  • Place the muffin pan in the fridge for at least 15 minutes to quickly set the chocolate. Remove the paper liners before serving.

Notes

Storage: Store the peanut butter cups in an airtight container for up to 5 days. I prefer the texture of the peanut butter cups when chilled so I like to store them in the fridge, but they can also be stored at room temperature if you prefer a softer candy. Peanut butter cups can also be stored in an airtight container in the freezer for up to 3 months.

Nutrition

Serving: 1cup | Calories: 243kcal | Carbohydrates: 23g | Protein: 3g | Fat: 16g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.04g | Cholesterol: 2mg | Sodium: 37mg | Potassium: 194mg | Fiber: 3g | Sugar: 15g | Vitamin A: 14IU | Calcium: 22mg | Iron: 2mg