Homemade Peanut Butter Cups

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Looking for a tasty snack? Look at this a little longer, then go ahead and make it happen! Homemade Peanut Butter Cups are what’s been missing from your life.. probably. It can’t hurt to find out, can it?

Peanut Butter Cups

This is a very old recipe, hardly even a ‘recipe’ really! It’s from the days when I was ditching diets, and wanted fancy chocolates available all the time, but cheaply. There isn’t much I haven’t tried to enclose in chocolate. I even tried potato chips, and it wasn’t terrible, but let’s start with the basics.

Please note that the correct way to melt chocolate is bain marie (over a water bath) as this minimises burning. I have found that with the coconut oil added here, the chance of burning is small, but please do keep the heat low. I won’t be held responsible for the terrible disappointment of clumpy homemade peanut butter cups.

Peanut Butter Cups

A quick sweet treat, suitable for afternoon snacks and good enough to take to a party.
Prep Time15 mins
Course: Dessert, Snack, sweet treat
Cuisine: international
Keyword: chocolate, peanut butter, snacks, treats, Vegan
Servings: 12


  • Saucepan
  • Silicone Muffin Pan


  • 250 grams Dark Chocolate We used Whittakers Dark Ghana
  • 2 tbsp Coconut Oil
  • 12 tsp Peanut Butter
  • 12 tsp Jam Any flavour
  • Cacao Nibs To sprinkle (optional)


  • Place the silicone muffin pan in the freezer
  • Break the chocolate into small chunks and melt with the coconut oil on a very low heat until the mix is smooth. Keep stirring so that it does not stick to the bottom of the saucepan.
  • Remove the muffin pan from the freezer
  • Using a spoon, pour a little of the melted chocolate mix into the bottom of each cup in the muffin pan. As it is cold, the mix will solidify slightly into a disc
  • Drop a tsp of nut butter and a tsp of jam onto the top of each chocolate disc
  • Top up each cup with melted chocolate until the nut butter and jam are just covered. If you are using the nibs, sprinkle these on. Another option is a little sea salt
  • Place the pan back in the freezer until the tops have solidified
  • When you are ready to snack, pop out a section or two. They will be hard at first, but quickly become a bit softer at room temperature
  • Store in the fridge or freezer.

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