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
Scale
- 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