These Chocolate Peanut Butter Crunch Cups are a tasty treat that combines creamy peanut butter with crunchy goodness. Wrapped in rich chocolate, they are simply irresistible!
Honestly, who can say no to that combo? I love popping these little cups in my mouth when I need a quick snack. They’re super easy to make and always a hit with friends and family!
Key Ingredients & Substitutions
Semisweet Chocolate Chips: These are the star of the show! You can use dark chocolate chips if you prefer a richer taste, or milk chocolate for a sweeter flavor. I often go for dark chocolate for that nice balance with the peanut butter.
Creamy Peanut Butter: You can use crunchy peanut butter for extra texture, or even almond or cashew butter if you want something different. I like to mix it up sometimes with almond butter for a twist on this classic treat!
Powdered Sugar: This helps sweeten the peanut butter filling without making it too granular. If you’re looking for a healthier option, you could use honey or maple syrup. Just reduce the amount slightly since these are liquid sweeteners.
Crispy Rice Cereal or Toffee Bits: For a crunchy texture, crispy rice works wonderfully. If you don’t have it, try crushed graham crackers or even finely chopped nuts. They’ll bring in a new flavor while keeping that crunch!
How Do You Make the Perfect Chocolate Shell?
Creating that smooth chocolate shell is key for these cups. Here’s how to get it just right:
- Use a microwave to melt the chocolate gently. Heat in 30-second intervals, stirring well each time to avoid burning.
- Spoon enough melted chocolate into each cup to cover the bottom, then use the back of the spoon to push it up the sides slightly. This makes a nice, sturdy shell.
- Don’t rush the setting! Freezing for about 10 minutes allows it to harden perfectly before adding the filling.
A little patience here will give you a great base to work with!
Chocolate Peanut Butter Crunch Cups
Ingredients You’ll Need:
- 1 1/2 cups semisweet chocolate chips
- 1/2 cup creamy peanut butter (smooth or slightly crunchy)
- 1/4 cup powdered sugar
- 1/2 tsp vanilla extract
- 1/4 cup crushed crispy rice cereal or crunchy toffee bits (for texture)
- Optional: pinch of salt (if your peanut butter is unsalted)
How Much Time Will You Need?
This delightful recipe will take about 30 minutes of active prep time, plus a chilling time of about 30 minutes to an hour. So around 1 hour in total before you can enjoy these delicious cups!
Step-by-Step Instructions:
1. Prepare Your Pan:
Start by lining a mini muffin pan with paper liners, or if you don’t have those, give the cups a light greasing with cooking spray. This will help you pop the cups out easily later on!
2. Melt the Chocolate:
In a microwave-safe bowl, melt 1 cup of the semisweet chocolate chips. Microwave in 30-second increments, stirring after each time until the chocolate is completely smooth and melted. Be careful not to overheat it!
3. Create the Chocolate Shell:
Using a spoon, drop a small amount of the melted chocolate into each muffin cup—just enough to cover the bottom. Then, use the back of the spoon to spread the chocolate slightly up the sides, forming a shell. Pop the pan in the freezer for about 10 minutes to let it set.
4. Mix the Peanut Butter Filling:
While your chocolate shell is setting, grab a bowl and combine the peanut butter, powdered sugar, vanilla extract, and the crushed crispy rice cereal (or toffee bits) together. Stir until everything is mixed in well, and you have a lovely creamy filling.
5. Fill the Chocolate Shells:
Once the chocolate shell has set, take the muffin pan out of the freezer. Spoon a dollop of the peanut butter mixture into each chocolate shell, pressing lightly to fill them up without overfilling.
6. Seal with More Chocolate:
Melt the remaining 1/2 cup of chocolate chips just like before until smooth. Carefully pour this over the peanut butter filling, covering it completely to seal the cups.
7. Add a Crunchy Touch (Optional):
If you’d like, sprinkle some extra crushed chocolate pieces or toffee bits on top of the melted chocolate for added texture and a beautiful finish before it sets.
8. Chill Them Out:
Return the pan to the freezer for about 15-20 minutes or until the chocolate is fully set and nice and firm.
9. Enjoy!
Once they’re set, remove the cups from the muffin pan and peel off the liners if you used them. Store your Chocolate Peanut Butter Crunch Cups in an airtight container in the refrigerator to keep them fresh and delicious!
These tasty treats are perfect for a quick snack or dessert. They’re creamy, crunchy, and oh-so-chocolatey. Enjoy them chilled or at room temperature!
Can I Use Milk Chocolate Instead of Semisweet Chocolate?
Absolutely! If you prefer a sweeter taste, milk chocolate will work perfectly. Just keep in mind that it will be a bit sweeter compared to semisweet chocolate, but it can also be a delicious variation!
How Do I Store Leftover Crunch Cups?
Store any leftover Chocolate Peanut Butter Crunch Cups in an airtight container in the refrigerator for up to a week. They can also be frozen for longer storage—just make sure to separate layers with parchment paper to prevent sticking!
What Can I Use Instead of Peanut Butter?
If you’re looking for a nut-free alternative, you can use sun butter or a similar seed butter. These options work well and provide a similar creamy texture. Just be aware of allergies or any dietary restrictions before serving!
Can I Make These Vegan?
Yes, you can make these vegan by using dairy-free chocolate chips and a plant-based peanut butter option. Check the ingredient labels to ensure everything is vegan-friendly, and enjoy a tasty treat that fits your diet!
