Table of Contents
- Introduction: S’mores Peanut Butter Cups – A Nostalgic Treat
- How This Recipe Works: Layers of Delight
- Ingredients and Smart Substitutions
- Step-by-Step Instructions: Crafting Your Cups
- Expert Tips for Success
- What to Serve With S’mores Peanut Butter Cups
- Storing and Reheating
- Frequently Asked Questions (FAQ)
Introduction: S’mores Peanut Butter Cups – A Nostalgic Treat
Oh, the humble S’more! Is there any treat that evokes more pure, unadulterated nostalgia? The crackling campfire, the perfectly toasted marshmallow, the melty chocolate, the crunchy graham cracker… it’s a symphony of textures and flavors that transports you straight back to childhood summer nights. While I adore the classic, sometimes you just want that magical campfire experience right in your kitchen, without the smoky clothes or sticky fingers from actual flames. That’s where my recipe for S’mores Peanut Butter Cups comes in!
Imagine all the gooey, chocolatey goodness of a S’more, perfectly paired with that creamy, salty-sweet peanut butter filling we all adore. It’s a match made in dessert heaven, truly. Each bite delivers a delightful crunch from the graham cracker base, followed by a smooth peanut butter center, all coated in rich chocolate, and crowned with a lightly toasted marshmallow. It’s a game-changer, folks! No campfire needed, just pure indulgence. And if you’re looking for more easy, crowd-pleasing dessert ideas, you can always See more easy recipes on my blog.
How This Recipe Works: Layers of Delight
This recipe is all about building incredible flavor and texture, layer by delicious layer:
- Creamy peanut butter filling: This isn’t just any peanut butter; it’s whipped to perfection with powdered sugar and butter, creating a decadent, melt-in-your-mouth experience that’s both sweet and slightly salty. It’s the absolute heart of these cups.
- Graham cracker crust: Forget plain chocolate. Our crunchy, buttery graham cracker crust forms the perfect base, mimicking the campfire classic and adding an irresistible texture contrast to the smoothness of the filling.
- Toasted marshmallow topping: And what’s a S’more without a marshmallow? We’ll be gently toasting mini marshmallows to golden perfection, giving you that iconic gooey, slightly caramelized topping without the need for a trip to the wilderness.
- Rich chocolate coating: Encasing all this goodness is a smooth, snappy chocolate shell. Whether you choose milk, semi-sweet, or dark, this coating ties all the elements together, providing that essential chocolatey embrace.
Ingredients and Smart Substitutions
Here is what you need and why:
For the Peanut Butter Filling:
Creamy peanut butter: The star of the show. I highly recommend using a conventional, processed creamy peanut butter (like Jif or Skippy) for the best texture and consistency in this particular recipe. Its stability and oil content help create that perfectly smooth, firm-yet-creamy filling. Natural peanut butter tends to be too oily and can make the filling greasy or difficult to set. Make sure it’s at room temperature for easier mixing.
Powdered sugar: Also known as confectioners’ sugar, this is crucial for creating a smooth, non-gritty filling texture. It dissolves beautifully into the peanut butter and butter, providing sweetness without compromising the creamy consistency.
Unsalted butter (softened): Adds richness and helps bind the peanut butter filling, giving it a firmer structure when chilled. Make sure it’s truly softened (but not melted) so it cream’s easily with the peanut butter and sugar.
Vanilla extract: A touch of pure vanilla extract enhances all the other flavors, adding a warm, aromatic depth to the peanut butter filling.
For the Graham Cracker Crust:
Graham cracker crumbs: The cornerstone of our S’mores experience! You can buy pre-crushed crumbs or crush whole graham crackers yourself in a food processor or by hand. The fine crumbs provide the perfect crunchy base.
Melted unsalted butter: Binds the graham cracker crumbs together, creating a sturdy, flavorful base that won’t crumble. It also adds a rich, toasted flavor. Make sure it’s fully melted but not scorching hot when you mix it in.
Granulated sugar: A little extra sweetness for the crust, balancing the buttery graham cracker flavor. You can adjust this amount to your preference.
For the Chocolate Coating:
Chocolate chips (milk, semi-sweet, or dark): Your choice here entirely depends on your preference! Milk chocolate will give you a sweeter, classic S’mores flavor, while semi-sweet offers a nice balance. Dark chocolate can add a sophisticated bitterness. Use good quality chocolate chips for the best melting and setting results. Ghirardelli is a fantastic choice for baking chocolate.
Coconut oil (or vegetable shortening): This is your secret weapon for a smooth, glossy chocolate coating that sets nicely and isn’t too brittle. A small amount helps thin the melted chocolate, making it easier to work with and ensuring a lovely snap when chilled. Don’t skip this! Shortening works just as well if you don’t have coconut oil.
For the Marshmallow Topping:
Mini marshmallows: These are essential! Their small size means they’ll toast quickly and evenly without overwhelming the cup. Regular-sized marshmallows would be too large and difficult to manage. You’ll want fresh marshmallows for the best gooey result.
Step-by-Step Instructions: Crafting Your Cups
Follow these step-by-step photos:
1. Prepare the Muffin Tin and Liners
Line a 12-cup standard muffin tin with paper or foil liners. This is crucial for easy removal of your finished S’mores Peanut Butter Cups. A non-stick coating on the liners helps even more!
2. Make the Graham Cracker Crust
In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix these ingredients thoroughly until the crumbs are evenly moistened and resemble wet sand. Press about 1 tablespoon of this mixture firmly into the bottom of each prepared muffin liner. Use the back of a spoon or your fingertips to ensure it’s compact. Place the muffin tin in the freezer to chill while you prepare the filling, about 10-15 minutes.
3. Whip Up the Peanut Butter Filling
In another medium bowl, using an electric mixer (handheld or stand mixer with paddle attachment), beat the softened peanut butter, powdered sugar, softened butter, and vanilla extract together. Start on low speed until combined, then increase to medium-high and beat until the mixture is light, fluffy, and creamy, scraping down the sides of the bowl as needed. This usually takes 2-3 minutes. The consistency should be firm enough to hold its shape.
4. Assemble the Layers & Chill
Remove the muffin tin from the freezer. Divide the peanut butter filling evenly among the 12 crusts. Gently press and smooth the filling into an even layer over each graham cracker crust. I like to use a small offset spatula or the back of a spoon. Return the muffin tin to the freezer for at least 30 minutes, or until the peanut butter layer is firm. This chilling is essential for the cups to hold their shape when coated in chocolate.
5. Melt and Coat with Chocolate
While the cups are chilling, prepare your chocolate coating. In a microwave-safe bowl, combine the chocolate chips and coconut oil (or shortening). Microwave on high in 30-second intervals, stirring well after each, until the chocolate is completely melted and smooth. Be careful not to overheat it. Once melted, remove the peanut butter cups from the freezer. Spoon a generous tablespoon of melted chocolate over each peanut butter cup, spreading it gently to cover the top. You can also dip the chilled cups if you prefer a full coating, but spooning is easier here. Work quickly, as the cold cups will make the chocolate set fast. If dipping, make sure the chocolate is fluid enough.
6. Add the Marshmallow Topping & Toast
Immediately after coating with chocolate (before it sets), arrange a few mini marshmallows on top of each chocolate-covered cup. Once all cups have marshmallows, you have a couple of options for toasting: use a kitchen torch to lightly toast the marshmallows until golden brown and slightly gooey, or place the muffin tin under a broiler for 15-30 seconds, watching *very* carefully as marshmallows burn quickly. If using the broiler, keep the oven door ajar and do not walk away! Once toasted, place the cups back in the refrigerator for at least 15-20 minutes for the chocolate to fully set. Store any finished cups in an airtight container in the refrigerator.
Expert Tips for Success
- Don’t skip chilling: Seriously, this is non-negotiable. Properly chilling the graham cracker crust and, more importantly, the peanut butter filling ensures that your S’mores Peanut Butter Cups hold their shape perfectly when you add the chocolate and remove them from the liners. If they’re not firm, they’ll fall apart.
- Use good quality chocolate: The chocolate coating is a prominent flavor, so invest in good quality chocolate chips or baking bars. It will melt more smoothly, taste richer, and provide a better snap than lower-quality options.
- Work quickly with the chocolate: Once the peanut butter cups are out of the freezer, they’re very cold, which will cause the melted chocolate to set rapidly. Have your melted chocolate ready to go and spoon it over the cups immediately.
- Keep marshmallows even: When adding your mini marshmallows, try to layer them somewhat evenly across the top of each cup. This ensures more consistent toasting and prevents some from burning while others remain untoasted.
- Patience with the toasting: Whether using a torch or broiler, toast the marshmallows slowly and watch them continuously. They go from perfectly golden to charred in seconds. A slight golden hue and gooey interior is what you’re aiming for.
What to Serve With S’mores Peanut Butter Cups
These decadent S’mores Peanut Butter Cups are a rich treat on their own, but a refreshing beverage can perfectly complement their sweetness:
- A tall glass of cold milk: The classic pairing for any peanut butter and chocolate delight. The creamy milk cuts through the richness beautifully.
- Coffee or hot cocoa: For an adult twist, serving these with a robust cup of coffee is divine. The slight bitterness of coffee balances the sweetness. For a truly indulgent experience, a warm mug of hot cocoa with a dollop of whipped cream elevates the S’mores experience.
- A scoop of vanilla bean ice cream: While not strictly a beverage, a small scoop of good quality vanilla ice cream can be a fantastic counterbalance, offering a cool, creamy contrast to the richness of the cups.
Storing and Reheating
These S’mores Peanut Butter Cups are best enjoyed when the chocolate is fully set and the marshmallows are freshly toasted.
Storing: Store your finished S’mores Peanut Butter Cups in an airtight container in the refrigerator for up to 5-7 days. Because of the marshmallow topping, they are best consumed within a few days for optimal texture. If you want to make them ahead and keep them longer, you might consider adding the toasted marshmallows just before serving, storing the chocolate-covered peanut butter cups (without marshmallows) in the fridge for up to 2 weeks, or even frozen for up to 2 months. Thaw in the refrigerator before adding and toasting marshmallows.
Reheating: I do not recommend ‘reheating’ these in the traditional sense, especially with the toasted marshmallows, as they can become rubbery or melt completely. These cups are meant to be served chilled or at cool room temperature. If they’ve been in the fridge, let them sit out for 10-15 minutes before serving for the best texture and flavor (the chocolate will be less brittle, and the peanut butter filling will be creamier).
Frequently Asked Questions (FAQ)
Can I use natural peanut butter?
Can I make these ahead of time?
How do I prevent the chocolate from seizing?
S’mores Peanut Butter Cups
- Total Time: 35 minutes
- Yield: 12 servings 1x
Description
Unleash your inner baker with this step-by-step recipe for S’mores Peanut Butter Cups. Easy to bake and packed with the best flavor!
Ingredients
- For the Peanut Butter Filling:
- 1 cup (240g) creamy peanut butter (conventional)
- 1 cup (120g) powdered sugar
- 1/4 cup (56g) unsalted butter, softened
- 1 teaspoon vanilla extract
- For the Graham Cracker Crust:
- 1.5 cups (150g) graham cracker crumbs
- 1/4 cup (56g) unsalted butter, melted
- 2 tablespoons granulated sugar
- For the Chocolate Coating:
- 1.5 cups (255g) good quality chocolate chips (milk, semi-sweet, or dark)
- 1 tablespoon coconut oil or vegetable shortening
- For the Marshmallow Topping:
- 1.5 cups mini marshmallows
Instructions
- 1. Prepare Muffin Tin: Line a 12-cup standard muffin tin with paper or foil liners.
- 2. Make Graham Cracker Crust: In a medium bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Mix until evenly moistened. Press about 1 tablespoon firmly into the bottom of each liner. Freeze for 10-15 minutes.
- 3. Prepare Peanut Butter Filling: In another medium bowl, beat creamy peanut butter, powdered sugar, softened butter, and vanilla extract until light, fluffy, and creamy.
- 4. Assemble Filling & Chill: Remove muffin tin from freezer. Divide and spread peanut butter filling evenly over each graham cracker crust. Return to freezer for at least 30 minutes, until firm.
- 5. Melt & Coat Chocolate: In a microwave-safe bowl, melt chocolate chips and coconut oil in 30-second intervals until smooth. Spoon about 1 tablespoon of melted chocolate over each chilled peanut butter cup, spreading to cover.
- 6. Add & Toast Marshmallows: Immediately arrange mini marshmallows on top of the chocolate. Toast lightly with a kitchen torch or under a broiler (watching carefully!) until golden brown. Refrigerate for 15-20 minutes until chocolate is fully set. Store in an airtight container in the refrigerator.
- Prep Time: 30 mins
- Cook Time: 5 mins