Peanut Butter Marshmallow Cups

5 from 1 vote

Our peanut butter marshmallow cups are a scrumptious combination of creamy peanut butter, fluffy marshmallows, and decadent chocolate that can be enjoyed as a treat or given as a gift.

Prep Time15

Chill Time40

Total Time55

Course: Dessert

Cuisine: American

Keyword: Peanut Butter Marshmallow Cups Recipe

Servings:

Calories: 260kcal

Ingredients

1¾ cups semi-sweet chocolate chips, divided into ¾ cup and 1 cup (Ghirardelli brand 12-ounce bag)
½ cup creamy peanut butter, Reese’s brand
6 tablespoons powdered sugar
1½ tablespoons unsalted butter, room temperature
4 tablespoons marshmallow creme, Jet-Puffed brand

Instructions

Line 12 standard-sized muffin cups with cupcake liners. Set aside.
In a small microwave-safe bowl, place ¾ cup semi-sweet chocolate chips. Melt the chocolate by heating it in 30-second intervals and stirring in between until the chocolate is smooth. Depending on how your microwave heats, this should take 1½ to 2 minutes.
Scoop out about ½ tablespoon of melted chocolate into each cupcake liner. This can be done by scooping the chocolate with a small spoon and scraping it off with another. You may need to use a spoon to gently spread the chocolate into an even layer, being careful not to get any on the upper sides of the paper liners.
Freeze the chocolate for 10 minutes.
While the chocolate is freezing, prepare the peanut butter filling. Measure the peanut butter, powdered sugar, and unsalted butter into a medium mixing bowl. Using a handheld mixer, on medium speed, beat until the peanut butter mixture is smooth.
Scoop 2 teaspoons of the peanut butter filling onto the center of the chocolate layer. Using a spoon, gently flatten and spread the filling into an even layer, being sure that the filling does not touch the sides of the cupcake liner. Freeze for an additional 10 minutes.
Remove from the freezer and top each peanut butter cup with 1 teaspoon of the marshmallow creme, being sure to keep the marshmallow creme in the center of the peanut butter cup. Lightly wet your fingertip and smooth down the marshmallow creme. Freeze again for another 10 minutes.
Just before your marshmallow creme layer is done freezing, melt the remaining 1 cup of semi-sweet chocolate chips (using the same bowl from step 2) in the same way as explained in step 2.
Using the two-spoon method from step 3, cover the peanut butter and marshmallow creme with the melted chocolate. You will need to use the back of one spoon to push the melted chocolate all the way to the edges and completely cover the top.
Freeze for a final 10 minutes to set and harden the top layer of chocolate.

Notes

Make sure your peanut butter is at room temperature for easy mixing and your chocolate chips are ready to be melted.
Be sure not to rush the chilling process. Each layer needs to be really firm before adding the next layer to ensure that the layers stay separate.
The freezing step is crucial as it allows the chocolate to set and form a solid base for the peanut butter filling.
A 1-inch mini cookie scoop typically holds 1 teaspoon (depending on the brand). This is a great tool for scooping out the peanut butter and marshmallow fillings.
You must work quickly adding the final chocolate layer so that the marshmallow creme doesn’t warm up too much and seep up through the top layer of chocolate.

Nutrition