These Peanut Butter Chocolate Marshmallow Cups are a homemade take on Reece’s Peanut Butter cups using just 6 ingredients and a little bit of time make for a perfect simple and sinful dessert.
These Peanut Butter Chocolate Marshmallow Cups are a homemade take on Reece’s Peanut Butter cups using just 6 ingredients and a little bit of time make for a perfect simple and sinful dessert.
There’s a real lack of peanut butter-based recipes on this blog, and I’m concerned that it might lead you, dear readers, to think that I don’t like peanut butter. Literally nothing could be further from the truth. I adore peanut butter. Chocolate and peanut butter are one of life’s greatest simple pleasures, and I’ll gladly fight anyone that says differently.
When I go out for ice cream, which is more often than I’d like to admit, my order almost always revolved around peanut butter. Dairy Queen is a peanut butter cup blizzard. Sonic is a peanut butter cup Sonic Blast. Cold Stone is the peanut butter perfection with sweet cream instead of chocolate ice cream. Graeter’s (local Ice Cream shop in Cincinnati – you may have heard of it – Oprah listed it as a favorite thing about 10 years ago or so?) – mint chocolate chip. I’m throwing that one in there so that you know I’m not totally boring.
I also learned a long, long time ago that I can’t keep anything Reece’s in my house, because I will eat ALL of it. I have no self-control when it comes to Reece’s.
But these peanut butter marshmallow cups are a different story. For one, I know all of the ingredients that are going into it. I control the quality of the ingredients that are going into it. And I can control the amounts of the ingredients.
Almost every peanut butter cup recipe that I found calls for adding 1-2 tablespoons of melted chocolate as the base layer of the cups, and in my opinion that creates a FAR too thick bottom layer that actually makes the cups hard to eat. ½ tablespoon at the most for the bottom layer.
There’s a lot going on in these cups. The peanut butter mixture, the marshmallow fluff layer, and the ritz cracker layer all work together with the chocolate to form a cohesive whole. That’s not to say that you couldn’t forgo a layer if you have all but one ingredient, but I really do think they work together very well.
Chocolate:
The original recipe called for bittersweet. The first time I made them, I followed that recipe exactly, but I thought the bittersweet chocolate was just too bitter. That could also have to do with the incredibly thick bottom layer that first time though. I eventually went with semi-sweet, and that was perfect, although milk chocolate would be amazing too.
Peanut Butter:
Choosy mom’s choose Jif and so do I. It’s a classic for a reason. You could also use an all natural peanut butter if that’s your jam.
Marshmallow Fluff:
It is what it is – I wouldn’t try to fancy this part up.
Crackers:
I used ritz crackers because their shape lends well to the muffin tin, but you could use any sort of salty cracker, I guess. My husband asked why I didn’t use graham crackers, but I think that you need that salt to balance out the sweetness of the other ingredients.
Because you’ve got all the layers, you really only need about a teaspoon each of the peanut butter and marshmallow layers. You could go with more, but you’ll end up with incredibly tall peanut butter cups if you do.
12
Sara Rauckhorst
10 Min
1 Min
11 Min
Peanut Butter Chocolate Marshmallow Cups
Ingredients
- ½ cup creamy peanut butter
- ¼ cup powdered sugar
- 12 ounce bag semi sweet chocolate chips
- ¼ cup marshmallow fluff
- 12 Ritz crackers
Instructions
- Line a muffin tin with baking cups.
- Mix together peanut butter and powdered sugar until well blended.
- Using either a microwave or a double boiler, melt the chocolate until smooth and fully melted.
- Spoon ½ tablespoon of the melted chocolate into each muffin liner, tilting the liner to spread the chocolate across the cup.
- Refrigerate for 5 minutes, or until chocolate is set.
- Scoop teaspoon-fuls of the peanut butter mixture and place on top pf the set chocolate, and then spoon teaspoon-fuls of the marshmallow fluff, and place it on top of the peanut butter. Top each cup with a ritz cracker, and press down to flatten the peanut butter and marshmallow.
- Top with another ½ -1 tablespoon of melted chocolate, and let set in the fridge for at least 30-60 minutes. Store in a baggie or tupperware container in the fridge.
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