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Peanut Butter Cups

Dark Chocolate Peanut Butter Cups with a Raspberry Surprise

  • Author: Rachelbakesathome
  • Total Time: 50 minutes
  • Yield: 12 cups 1x


Move aside, Reese’s. Homemade chocolate peanut butter cups are winning the game! Dark chocolate, natural nut butter, and raspberry jam – less filler, more flavor. This is the reduced sugar version of the candy that you need in your life. These cups are a true crowd pleaser for the entire family


Units Scale
  • 1416 oz 70% dark chocolate (depending on preferred thickness)
  • 1/3 cup natural peanut butter (or preferred nut butter)
  • 1/4 cup raspberry jam
  • Fresh or frozen raspberries


  1. Use bain-marie/double boiler method to melt chocolate slowly. Place small sauce pan with water over medium to medium-high heat and place heat safe bowl with chocolate over the water. Slowly melt the chocolate, stirring frequently with a rubber spatula, until fully liquid.
  2. Line a muffin tin with parchment or silicone liners. Use a tablespoon to fill each liner with a base layer of melted chocolate. Start with 1 tbsp and add more depending on desired thickness, making sure to leave enough to cover nut butter and jelly. Pop muffin tin in freezer for 5 minutes to set.
  3. Next, evenly split peanut butter between 12 cups. Use small spoon to smooth the peanut butter layer. Evenly distribute the raspberry jam next. Pop in freezer for 5 minutes to set.
  4. To finish, use remaining chocolate (1 tbsp at a time) to cover the peanut butter and jam layer. Complete the cups with a fresh or frozen raspberry per cup as desired. Place in freezer or refrigerator to finish setting.


  • Ensure that the bowl of chocolate is not touching the water in the sauce pan when melting chocolate
  •  Do not let chocolate simmer or boil
  • Use any nut butter you prefer
  • The jam flavor can be swapped out depending on preference and season
  • Prep Time: 10 minutes
  • Chill Time: 30 minutes
  • Cook Time: 10 minutes
  • Category: Desserts
  • Method: No Bake
  • Cuisine: American
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