• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Always Eat Dessert
  • Recipes
  • Baking Tips
  • About
    • Contact
  • Work with Me
menu icon
go to homepage
  • Recipes
  • Baking Tips
  • About
  • Work with Me
  • Contact
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • subscribe
    search icon
    Homepage link
    • Recipes
    • Baking Tips
    • About
    • Work with Me
    • Contact
    • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • ×

    Home » Chocolatey Dessert Recipes

    S'mores Peanut Butter Cups

    Published: Aug 4, 2021 by Allison Ferraro · Modified: Aug 4, 2021 · 1 Comment

    Jump to Recipe·Print Recipe

    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. Best of all, this easy, no-bake summer treat takes less than 30 minutes to make!

    sliced peanut butter cup stacked on a pewter plate this Recipe
    Jump to:
    • Recipe Ingredient Notes
    • Step-By-Step Recipe Instructions
    • More Chocolate & Peanut Butter Recipes to Love
    • Recipe
    • Comments

    Homemade peanut butter cups are seriously simple - and fun! - to make, and the options for customizing are endless! I wouldn't help but combine my love of classic s'mores and all things chocolate peanut butter to create a chocolatey candy that includes graham cracker cookies and smooth marshmallow.

    Recipe Ingredient Notes

    overhead view of recipe ingredients on a marble surface

    Semi-Sweet Chocolate Chips - Chocolate is of course a key ingredient when making chocolate peanut butter cups! I recommend a semi-sweet chocolate, since it's flavor profile is classic for s'mores, but milk or dark chocolate can be used if that's your preference. An equal measure of a chopped chocolate baking bar can be substituted for chocolate chips.

    Vegetable Oil - A bit of oil is added to the chocolate to help it stay smooth and glossy when melted. I used vegetable oil, but another neutral oil, like canola oil, or refined coconut oil can also be used.

    Creamy Peanut Butter - Creamy peanut butter lends rich peanut butter flavor and smooth creaminess to the filling of these candies. I prefer the smoothness of traditional peanut butter for its creamy texture, but natural peanut butter can be used if you prefer it and don't mind a thicker textured filling.

    Graham Crackers - Another essential s'mores ingredient! I used Honey Maid brand graham crackers, which come in rectangular sheets that are perforated so they can be easily broken into 4 smaller rectangles. Breaking each of those smaller rectangles in half yields a square that's roughly 1 inch, which is the perfect size for this recipe. One and a half of the rectangular sheets when broken will yield 12 squares.

    Marshmallow Creme - Marshmallow creme (aka marshmallow fluff) is essentially a marshmallow meringue; it tastes like marshmallow but is smooth and creamy (and sticky!). You can use store-bought marshmallow creme or homemade marshmallow meringue.

    Flaky Sea Salt - A sprinkling of salt on top of each candy perfectly balances their sweetness. I opted for flaky sea salt and gently crushed the flakes between my fingers so they wouldn't be too big before sprinkling. Fine sea salt would be a good option for sprinkling too, which will taste a bit too salty.

    Step-By-Step Recipe Instructions

    1. Line a standard muffin pan with paper liners. Set aside.
    2. Melt the chocolate. In a large bowl, add chocolate and vegetable oil (A). 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 (B).
    • overhead view of muffin pan with paper liners
      Step #1
    • overhead view of chocolate chips and oil in a glass bowl
      Step #2 A
    • overhead view of melted chocolate in a glass bowl
      Step #2 B
    1. 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.
    2. Place the muffin pan in the fridge to quickly set the chocolate while you prep the fillings.
    3. Make the peanut butter filling. In a small bowl, add peanut butter, confectioners' sugar, and vanilla (A). Use a handheld electric mixer to beat the mixture on medium speed until well blended (B). 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.
    • overhead view of melted chocolate spread in paper liners
      Step #3
    • overhead view of peanut butter, confectioners' sugar, and vanilla extract in a glass bowl
      Step #5 A
    • overhead view of peanut butter filling in a glass bowl with a hand mixer
      Step #5 B
    1. 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.)
    2. 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).
    3. 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.
    4. Place a graham cracker square onto the marshmallow creme in each cup.
    5. Pipe a circle of peanut butter filling on top of each graham cracker square, again leaving ¼ inch around the edge.
    • overhead view of hand piping marshmallow creme onto chocolate
      Step #8
    • overhead view of hand adding graham cracker squares onto marshmallow creme
      Step #9
    • overhead view of hand piping peanut butter onto graham cracker squares
      Step #10
    1. 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.
    2. Lightly crush flaky sea salt between your fingers and sprinkle a bit over each cup.
    3. Place the muffin pan in the fridge for at least 15 minutes to quickly set the chocolate. Remove the paper liners before serving.
    • overhead view of peanut butter cups in paper liners
      Step #11
    • overhead view of salt sprinkled on peanut butter cups
      Step #12
    • overhead view of peanut butter cups in muffin pan
      Step #13
    overhead view of peanut butter cups in muffin pan surrounded by recipe ingredients

    More Chocolate & Peanut Butter Recipes to Love

    • Chocolate Peanut Butter Oreo Icebox Cake
    • Small Batch Chocolate Peanut Butter Oatmeal Cookie Bars
    • Chocolate Peanut Butter Whipped Cream
    • Oatmeal Dark Chocolate Chunk Breakfast Cookies

    Love this recipe? Please leave a star rating and review on the recipe below! And don't forget to subscribe to Always Eat Dessert for even more simple recipes, baking tips, and inspiration.

    Print

    Recipe

    clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

    S'mores Peanut Butter Cups


    ★★★★★

    5 from 1 reviews

    • Author: Allison Ferraro
    • Total Time: 25 minutes (plus time for chocolate to set before serving)
    • Yield: 12 peanut butter cups 1x
    Print Recipe
    Pin Recipe

    Description

    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.


    Ingredients

    Units Scale
    • 12 oz. semi-sweet chocolate chips (or chocolate baking bar, chopped)
    • 2 Tbsp. vegetable oil
    • ¼ cup creamy peanut butter
    • 1 Tbsp. confectioners' sugar
    • ½ tsp. 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

    1. Line a standard muffin pan with paper liners. Set aside.
    2. 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.
    3. 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.
    4. Place the muffin pan in the fridge to quickly set the chocolate while you prep the fillings.
    5. 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.
    6. 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.)
    7. 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).
    8. 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.
    9. Place a graham cracker square onto the marshmallow creme in each cup.
    10. Pipe a circle of peanut butter filling on top of each graham cracker square, again leaving ¼ inch around the edge.
    11. 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.
    12. Lightly crush flaky sea salt between your fingers and sprinkle a bit over each cup.
    13. 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.

    • Prep Time: 25 minutes
    • Category: Dessert
    • Method: No Bake
    • Cuisine: American

    Keywords: homemade peanut butter cups, smores, graham cracker, chocolate, marshmallow creme

    « Chocolate Peanut Butter Oreo Icebox Cake
    Cinnamon Applesauce Bread with Streusel Topping »

    Reader Interactions

    Comments

    1. JoAnn Buchanan

      October 15, 2021 at 1:47 pm

      I've made these a couple of times, to rave reviews! As with all of Allison's recipes, her directions are very well written. This recipe comes together in a short time and the results are 5 star!. Mine looked just like the pictures and tasted amazing! This recipe is sure to impress and makes a great treat to share!

      ★★★★★

      Reply

    Leave a Comment Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆
    Recipe Rating




    Primary Sidebar

    Allison Ferraro headshot

    Hi there!

    I'm Allison, the cookie-obsessed baker, recipe creator, and food photographer behind Always Eat Dessert.

    Here you’ll find made-from-scratch recipes designed for busy people who love to bake. From cookies to cakes, you'll discover detailed, easy-to-follow dessert recipes for everyday life along with practical baking tips to help you whip up indulgent treats from scratch with confidence. Baking from scratch doesn't have to be an all day affair, and I'm here to prove it!

    Get to know Allison →

    Featured Dessert Recipes

    • Mini Summer Fruit Tarts
    • Small Batch Chocolate Peanut Butter Oatmeal Cookie Bars
    • Blueberry Lemon Snack Cake
    • Chewy Fudgy Homemade Brownies

    Reader Favorites

    • Homemade Pizza Buns
    • Strawberry Meringue Roses
    • Small Batch Carrot Cake Cupcakes with Brown Butter Cream Cheese Frosting
    • Chocolate Mint Creme de Menthe Brownies

    Top Tips

    • How to Melt Chocolate in a Double Boiler
    • Mixing Methods in Baking: How to Fold, Beat & Stir
    • How to Line Pans with Parchment Paper
    • Baking Soda & Baking Powder
    logos of media outlets featuring Always Eat Dessert recipes

    Footer

    ↑ back to top

    About

    • About
    • Portfolio
    • Work with Me

    Policies

    • Privacy Policy

    Contact

    • Contact
    • Subscribe

    COPYRIGHT © 2022 ALWAYS EAT DESSERT, LLC | ALL RIGHTS RESERVED