Introduction to Peanut Butter Marshmallow Cups
Peanut butter marshmallow cups are a simple homemade candy with three appealing layers: a smooth chocolate shell, a sweet peanut butter center, and a soft marshmallow finish. They look special enough for a holiday tray, but the method is easy enough for an ordinary afternoon in the kitchen.
This recipe is part of Homemade Candy 6 Easy Ways, a collection built for cooks who want reliable candy recipes without complicated equipment. You will melt the chocolate gently, stir together the filling, and let the cups set in the refrigerator. The finished candies are rich, sweet, and easy to portion for sharing.
Why You'll Love This Peanut Butter Marshmallow Cups
- The recipe uses only five listed ingredients, so it is straightforward to shop for and prepare.
- The chocolate melts in the microwave, which means you do not need a double boiler or candy thermometer.
- A small amount of butter makes the peanut butter filling smooth enough to spread into the cups.
- Marshmallow creme gives the center a soft, light texture without requiring homemade marshmallows.
- The cups can be made ahead and kept chilled until you are ready to serve them.
Ingredients for Peanut Butter Marshmallow Cups
- 1¾ cups semi-sweet chocolate chips
- ½ cup creamy peanut butter
- 6 tbsp powdered sugar
- 1½ tbsp unsalted butter
- 4 tbsp marshmallow creme
Use creamy peanut butter rather than natural peanut butter for the most consistent filling. Natural peanut butter can separate during storage, which may make the mixture oily or loose. If your peanut butter is firm, let it sit at room temperature for about 15 minutes before mixing.
How to Make Peanut Butter Marshmallow Cups
Step 1: Prepare the Pan
Line an 8-cup standard muffin pan with paper candy liners or small paper muffin liners. Set the pan on a level surface that will fit in your refrigerator. If you prefer smaller candies, you can use mini muffin liners, but the recipe will make more than 8 pieces and the chocolate and filling layers will be thinner.
Step 2: Melt the Chocolate
Place 1 cup of the semi-sweet chocolate chips in a microwave-safe bowl. Microwave at 50 percent power for 30 seconds, then stir well. Continue microwaving in 15-second intervals at 50 percent power, stirring after each interval, until the chocolate is mostly melted. Stir until the remaining chips disappear from the residual heat. Do not overheat the chocolate; it should be smooth and fluid, not hot or scorched.
Step 3: Form the Chocolate Shells
Spoon about 1 tablespoon of melted chocolate into each liner. Use the back of a small spoon to spread the chocolate across the bottom and about halfway up the sides. Keep the layer fairly even so the cups release cleanly but still leave room for the filling. Refrigerate the pan for 10 minutes, or until the chocolate is firm to the touch.
Step 4: Make the Peanut Butter Filling
While the shells chill, place the creamy peanut butter, powdered sugar, and unsalted butter in a small microwave-safe bowl. Microwave for 15 seconds, then stir. Repeat once if needed, stopping as soon as the butter is soft or melted and the mixture is easy to stir. Add the marshmallow creme and mix until the filling is smooth and evenly combined. Let it stand for a few minutes if it feels too warm or runny.
Step 5: Fill the Cups
Divide the peanut butter marshmallow mixture among the chilled chocolate shells, using about 1 tablespoon per cup. Gently press and smooth the filling with the back of a spoon, leaving a narrow border of chocolate around the top edge. This border helps the top chocolate join with the shell and keeps the filling enclosed.
Step 6: Add the Tops and Chill
Melt the remaining ¾ cup chocolate chips in a clean microwave-safe bowl using the same 50-percent-power method, stirring often. Spoon the chocolate over the filling and spread it to the edges of each cup. Refrigerate for 30 to 45 minutes, until the tops are firm. Store the finished cups in an airtight container in the refrigerator and let them sit at room temperature for 5 to 10 minutes before serving.
Tips for Success
- Stir the chocolate every time you check it, even if it still looks solid, because chocolate can hold its shape while already being soft underneath.
- If the filling sticks to your spoon, lightly coat the spoon with a little butter before smoothing the mixture into the cups.
- Keep the chocolate layer connected around the edges of each cup so the marshmallow filling does not show through or escape.
- Use paper liners with a flat bottom and avoid overfilling them; a level top makes the cups easier to stack and store.
- For clean portions, chill the candy completely before peeling away the liners. Store any leftovers covered in the refrigerator.
Equipment Needed
- 8-cup standard muffin pan
- Paper muffin or candy liners
- Microwave-safe bowls
Variations
- For smaller two-bite candies, use a mini muffin pan and begin with about 1 teaspoon of chocolate in each liner.
- Add a small pinch of flaky salt to the peanut butter mixture for a sweet-and-salty contrast.
- Use dark chocolate chips in place of semi-sweet chocolate chips if you prefer a less sweet chocolate shell.
- Stir 2 tablespoons of finely chopped roasted peanuts into the filling for a little crunch.
- For a festive finish, drizzle a small amount of melted chocolate over the set cups before returning them to the refrigerator.
Serving Suggestions
Serve the cups chilled or slightly softened at room temperature. They are a good addition to a cookie tray, dessert table, or homemade gift box. Because the filling is soft, place the candies in a single layer when possible, or separate stacked layers with parchment paper. For gifting, keep them cold until shortly before transport and use a container with a tight-fitting lid.
FAQs about Peanut Butter Marshmallow Cups
Can I make peanut butter marshmallow cups without a microwave? Yes. Melt the chocolate and butter gently in separate heatproof bowls set over saucepans of barely simmering water. Keep the bottoms of the bowls above the water, stir often, and remove them from the heat as soon as the mixtures are smooth.
Why is my chocolate thick instead of smooth? Chocolate can become thick when it is overheated or when even a small amount of water gets into the bowl. Use dry utensils, microwave at half power, and stir frequently. If the chocolate smells burnt or has seized into a grainy mass, it is better to start again.
Can I use crunchy peanut butter? Yes. Crunchy peanut butter works, though the filling will be less smooth and may be harder to spread evenly. Creamy peanut butter gives the most consistent texture for this recipe.
How long do these candy cups keep? Keep them in an airtight container in the refrigerator for up to 1 week. Let them sit at room temperature briefly before serving, and return unused portions to the refrigerator after serving.
Can I freeze these cups? Yes. Freeze the fully set cups in an airtight freezer container for up to 1 month. Separate layers with parchment paper, thaw them in the refrigerator, and then let them stand at room temperature for a few minutes before eating.
Final Thoughts
Peanut butter marshmallow cups are a practical homemade candy when you want a dessert that looks layered and polished without a long cooking process. Gentle melting, even portions, and enough chilling time are the keys to a clean chocolate shell and a soft, creamy center. Make a batch for a holiday assortment, or keep a few in the refrigerator for an easy sweet treat.
Peanut Butter Marshmallow Cups
Ingredients
Equipment
Method
- Line an 8-cup muffin pan with paper liners and melt 1 cup of the chocolate chips at 50 percent microwave power, stirring often.
- Divide the melted chocolate among the liners and spread it over the bottoms and halfway up the sides, then chill for 10 minutes.
- Warm the peanut butter, powdered sugar, and butter briefly, stir until smooth, and mix in the marshmallow creme.
- Divide the filling among the chilled chocolate shells, leaving a narrow chocolate border around each top.
- Melt the remaining chocolate chips, spoon it over the filling, and spread it to the edges.
- Refrigerate for 30 to 45 minutes, until firm, then store covered in the refrigerator.
Nutrition
Notes
- Use creamy peanut butter for the smoothest filling.
- Microwave chocolate at half power and stir often to prevent scorching.
- Let the cups sit at room temperature for 5 to 10 minutes before serving.
