Peanut butter cups were invented in 1928 because Reese's factory couldn't afford chocolate molds during the Depression.
No Bake Peanut Butter Snack Cups
Whip up these delightful No Bake Peanut Butter Snack Cups in a flash! With creamy peanut butter, oats, and a touch of honey, they’re a wholesome and satisfying treat that’s perfect for stashing in your fridge. Ideal for those moments when you crave something sweet but want to keep it healthy!
Prep
15
min
Cook
30
min
Serves
4
people
Level
beginner
📝 Ingredients
Serves 4🫙Pantry Staples(5)
- 3/4 cup almond flour (93.8 g)
- 1/2 cup chocolate chips (120 ml)
- 1 teaspoon coconut oil (5 ml)
- 1/4 cup pure maple syrup (60 ml)
- 3/4 cup natural peanut butter (170 g)
🧂Spices & Seasonings(1)
- Optional toppings: flaky sea salt, pumpkin seeds, crushed peanutsoptional
👨🍳 Instructions
- 1
In a bowl, mix together the peanut butter, almond flour, and maple syrup until fully combined.
- 2
Press the mixture evenly into a lined muffin pan or silicone molds. This recipe makes about 9 snack cups.
- 3
In a small saucepan over low heat, melt the chocolate chips with the coconut oil, stirring until smooth.
- 4
Spoon the melted chocolate over each cup and sprinkle with sea salt, pumpkin seeds, and crushed peanuts if using.
- 5
Freeze until set. Once firm, transfer to the fridge for storage so they’re easy to bite into and enjoy.
💡 Pro Tips
- ✓Chill your mixing bowl and utensils for 10 minutes before combining ingredients because cold tools prevent the peanut butter from becoming too soft and sticky, making the mixture easier to press into molds.technique10 minutes
- ✓Maintain chocolate melting temperature between 115-120°F to preserve cocoa butter crystals and prevent bloom - use a thermometer and remove from heat once smooth to avoid overheating.technique115-120°F
- ✓Add coconut oil at exactly 1 teaspoon per 1/2 cup chocolate chips ratio because this creates the ideal viscosity for smooth pouring while maintaining proper setting firmness.ingredient1 tsp per 1/2 cup ratio
- ✓Freeze for exactly 45-60 minutes before transferring to fridge because longer freezing creates ice crystals that damage texture, while shorter time won't fully set the chocolate shell.timing45-60 minutes
- ✓Line muffin cups with parchment paper extending 1 inch above rim rather than using paper liners because the overhang creates easy removal tabs and prevents sticking to metal surfaces.equipment1 inch overhang
Share this recipe
Prep
15
min
Cook
30
min
Serves
4
people
Level
beginner
Share this recipe
Peanut butter cups were invented in 1928 because Reese's factory couldn't afford chocolate molds during the Depression.
No Bake Peanut Butter Snack Cups
Whip up these delightful No Bake Peanut Butter Snack Cups in a flash! With creamy peanut butter, oats, and a touch of honey, they’re a wholesome and satisfying treat that’s perfect for stashing in your fridge. Ideal for those moments when you crave something sweet but want to keep it healthy!
📝 Ingredients
Serves 4🫙Pantry Staples(5)
- 3/4 cup almond flour (93.8 g)
- 1/2 cup chocolate chips (120 ml)
- 1 teaspoon coconut oil (5 ml)
- 1/4 cup pure maple syrup (60 ml)
- 3/4 cup natural peanut butter (170 g)
🧂Spices & Seasonings(1)
- Optional toppings: flaky sea salt, pumpkin seeds, crushed peanutsoptional
👨🍳 Instructions
- 1
In a bowl, mix together the peanut butter, almond flour, and maple syrup until fully combined.
- 2
Press the mixture evenly into a lined muffin pan or silicone molds. This recipe makes about 9 snack cups.
- 3
In a small saucepan over low heat, melt the chocolate chips with the coconut oil, stirring until smooth.
- 4
Spoon the melted chocolate over each cup and sprinkle with sea salt, pumpkin seeds, and crushed peanuts if using.
- 5
Freeze until set. Once firm, transfer to the fridge for storage so they’re easy to bite into and enjoy.
💡 Pro Tips
- ✓Chill your mixing bowl and utensils for 10 minutes before combining ingredients because cold tools prevent the peanut butter from becoming too soft and sticky, making the mixture easier to press into molds.technique10 minutes
- ✓Maintain chocolate melting temperature between 115-120°F to preserve cocoa butter crystals and prevent bloom - use a thermometer and remove from heat once smooth to avoid overheating.technique115-120°F
- ✓Add coconut oil at exactly 1 teaspoon per 1/2 cup chocolate chips ratio because this creates the ideal viscosity for smooth pouring while maintaining proper setting firmness.ingredient1 tsp per 1/2 cup ratio
- ✓Freeze for exactly 45-60 minutes before transferring to fridge because longer freezing creates ice crystals that damage texture, while shorter time won't fully set the chocolate shell.timing45-60 minutes
- ✓Line muffin cups with parchment paper extending 1 inch above rim rather than using paper liners because the overhang creates easy removal tabs and prevents sticking to metal surfaces.equipment1 inch overhang