Are you a s'mores fan? What about peanut butter cups? Well, I've heard of people adding a peanut butter cup to their s'mores instead of a chocolate bar… and with that thought, I had a crazy idea. Why not do it the other way around?! So today we're doing just that-- we're putting a s'more inside of a peanut butter cup. These little cups of goodness have layers of peanut butter, marshmallow fluff, a graham cracker crunch, and are covered in delicious milk chocolate.
INGREDIENTS FOR S'MORES PEANUT BUTTER CUPS
To make these cups, you are just going to need a handful of things-- you'll need s'mores ingredients and peanut butter cup ingredients. You only need seven ingredients for a batch of these bad boys. Here's everything you'll need.
• Marshmallow fluff
• Peanut butter
• Graham cracker crumbs
• Vanilla extract
• Powdered sugar
• Milk chocolate
• Coconut oil
MAKING S'MORES PEANUT BUTTER CUPS
To begin, start by lining a standard muffin pan with 12 paper liners. Using a double boiler or microwave, melt the milk chocolate and coconut oil until smooth. Spoon about 2 teaspoons of melted chocolate in each cup. Use a spoon or knife to spread chocolate about halfway up the sides of the liners. Pop into the refrigerator to harden. While they harden, let's make the peanut butter centers.
Mix together the peanut butter, ¾ cup of graham cracker crumbs, pinch of salt, and powdered sugar. The mixture might seem a little dry, but it's totally fine.
Using a small cookie scoop, scoop the peanut butter mixture into even portions. Using your hands, roll and form the peanut butter mixture into a flat disc, slightly smaller than the bottom of the chocolate shell. Next, spoon or pipe out equal amounts of marshmallow fluff on top of the peanut butter layer. Then, sprinkle with each cup with the remaining graham cracker crumbs.
Pop the cups in the fridge while you remelt the remaining milk chocolate. Once smooth again, spoon equal amounts of the melted chocolate onto the tops of each peanut butter cup. There should be just the right amount left to cover all 12 cups. Now that the cups are done, pop them in the refrigerator to set completely.
TIPS FOR THE BEST S'MORES PEANUT BUTTER CUPS
Use milk chocolate and coconut oil. Like most others, I grew up eating s'mores with milk chocolate. So to get that nostalgic taste, I love using milk chocolate for these cups. I also recommend adding refined coconut oil when melting the chocolate because it will make it spread easier and will give the peanut butter cups a softer bite when eating them.
Measure the peanut butter filling. To make sure you get the right amount of peanut butter cups and to make sure they all taste the same, measure it! For each cup, I use a small cookie scoop to measure it out, roll into a ball, then gently flatten into the bottom of each chocolate lined cup. This will make sure you get the same amount of peanut butter filling in every peanut butter cup!
Top with more graham cracker crumbs. The graham cracker crumbs inside the peanut butter mixture and on the marshmallow fluff add a nice crunch. If you want a little more, once you've topped the cups with the rest of the milk chocolate, you can sprinkle more graham cracker crumbs on top before popping back in the fridge to chill completely.
Store them in the fridge. Once you've made the s'mores peanut butter cups, I like to keep them in the refrigerator in an airtight container. They keep longer and won't get soft in the summer heat!
S'mores Peanut Butter Cups
- 12 oz milk chocolate bar
- 2 teaspoons coconut oil (refined)
- ⅔ cup peanut butter
- 1 cup powdered sugar
- ¾ cup graham cracker crumbs, plus 2-3 tablespoons extra
- Pinch of salt
- ½ cup marshmallow fluff
- Using a microwave or double boiler, melt the milk chocolate and coconut oil until smooth. Line a muffin pan with 12 paper liners.
- Spoon 2 teaspoons of melted milk chocolate in each lined cup and spread about halfway up the sides using a knife or spoon. Once all the cups are done, pop the tray into the refrigerator to harden.
- Make the peanut butter filling while the chocolate chills. Mix together the peanut butter, powdered sugar, ¾ cup of graham cracker crumbs, and pinch of salt. Once combined, the mixture might seem a tad crumbly, but should be perfectly mold-able. Using a small cookie scoop, scoop one scoop of peanut butter mixture for each cup. Roll into balls and place in the chocolate cups. Gently flatten so the peanut butter is touching the edges of the cup.
- Using a spoon or piping bag, add equal amounts of marshmallow fluff on top of the peanut butter layer in each cup. Then, sprinkle the tops the marshmallow fluff using the remaining tablespoons of graham cracker crumbs. Pop the tray back into the fridge.
- Remelt the rest of the remaining milk chocolate. Grab the tray from the fridge and top each cup with an equal amount of the milk chocolate. Pop the tray back into the refrigerator to let the chocolate completely harden.