Description
Indulge in the ultimate mashup of two classic treats with these easy-to-make S’mores Peanut Butter Cups. Featuring a crunchy graham cracker base, creamy peanut butter filling, rich chocolate, and a toasted marshmallow topping, they’re an irresistible no-bake delight.
Ingredients
- 1 ½ cups graham cracker crumbs
- ¼ cup unsalted butter, melted
- 2 tbsp granulated sugar (optional, for crust)
- 1 ½ cups creamy peanut butter (not natural, no-stir)
- 1 cup powdered sugar
- 1 tsp vanilla extract (optional, for filling)
- 12 oz semi-sweet or dark chocolate chips (or melting chocolate)
- 1 cup mini marshmallows or ½ cup marshmallow fluff
- Pinch of flaky sea salt (optional, for topping)
Instructions
- Line a 12-cup standard muffin tin with paper or foil liners.
- In a small bowl, combine graham cracker crumbs, melted butter, and granulated sugar. Press about 1 tablespoon firmly into the bottom of each lined muffin cup. Freeze for 10 minutes.
- In a medium bowl, mix creamy peanut butter, powdered sugar, and vanilla extract (if using) until smooth and well combined. Roll into 12 equal-sized balls, then flatten into discs.
- Melt chocolate according to package directions. Spoon 1-2 teaspoons of melted chocolate over each graham cracker crust.
- Place a flattened peanut butter disc on top of the chocolate layer.
- Spoon another 1-2 teaspoons of melted chocolate over the peanut butter, spreading gently to cover. Freeze for 15-20 minutes until chocolate is set.
- Top each cup with mini marshmallows or marshmallow fluff. Broil for 30-60 seconds until golden brown and toasted, or use a kitchen torch. Alternatively, leave untoasted.
- Sprinkle with flaky sea salt if desired. Chill until firm, then serve.
- Prep Time: 30 mins
- Cook Time: 5 mins