Description

Indulge in layers of silky peanut butter filling and rich chocolate ganache, all nestled in crisp mini graham or cookie crusts. These no-bake cups come together in minutes and disappear even faster—perfect for parties, snack time, or a sweet finish to any meal!

Ingredients

Scale

For the Crust

1½ cups (150 g) finely crushed graham crackers or chocolate sandwich cookies
3 tbsp (45 g) unsalted butter, melted
2 tbsp (25 g) powdered sugar

For the Peanut Butter Filling

½ cup (120 g) creamy peanut butter (natural or smooth)
4 oz (115 g) cream cheese, softened
¼ cup (30 g) powdered sugar, sifted
1 tsp pure vanilla extract
¼ tsp fine sea salt

For the Chocolate Ganache Topping

4 oz (115 g) bittersweet or semi-sweet chocolate, chopped
½ cup (120 ml) heavy cream
1 tbsp (15 g) unsalted butter, room temperature

Optional Garnishes

Sea salt flakes
Mini chocolate chips or chopped peanuts
Drizzle of melted white chocolate

Instructions

1️⃣ Prep your cups
: Line a standard 12-cup muffin tin with paper liners or use silicone liners.

2️⃣ Make the crust
: In a bowl, stir together crushed crackers/cookies, melted butter, and powdered sugar until moistened. Divide evenly among the 12 liners, pressing firmly into the bottom to form a compact crust layer.

3️⃣ Chill the crust
: Place the muffin tin in the freezer while you prep the filling (about 10 minutes)—this helps the crust set firmly.

4️⃣ Whip up the peanut butter filling
: In a medium bowl, beat peanut butter and softened cream cheese with an electric mixer until smooth. Add powdered sugar, vanilla, and salt; continue beating on low speed until fully incorporated and creamy.

5️⃣ Pipe or spoon the filling
: Remove the crusts from the freezer. Using a spoon or piping bag, divide the peanut butter mixture evenly among the cups, smoothing the tops. Return to the freezer while you make the ganache (about 5 minutes).

6️⃣ Prepare the chocolate ganache
: Place chopped chocolate in a heatproof bowl. In a small saucepan, bring the heavy cream just to a simmer (small bubbles at the edge). Pour the hot cream over the chocolate, let sit 1 minute, then whisk until smooth. Whisk in the butter until glossy.

7️⃣ Top with ganache
: Spoon or pour ganache over each peanut butter layer, covering completely. Tap the tin gently on the counter to eliminate air bubbles and level the tops.

8️⃣ Set & garnish
: Sprinkle with sea salt flakes, mini chocolate chips, or chopped peanuts while the ganache is still soft. Freeze for at least 20 minutes (or refrigerate 1 hour) until fully set.

9️⃣ Serve
: Remove cups from the tin. Let sit at room temperature 5 minutes before serving for easier eating.

Notes

Crunchy texture: Mix 2 tbsp crushed pretzels or chopped peanuts into the crust for extra crunch.
Nut-free option: Swap peanut butter for sunflower-seed butter and use nut-free “chocolate” chips.
White-chocolate swirl: After ganache sets slightly, drizzle melted white chocolate on top for a decorative touch.
Mini version: Use a mini muffin tin to make 24 bite-sized cups; reduce freeze time to 10 minutes.
Make-ahead: Store in an airtight container in the fridge up to 5 days or freezer up to 2 weeks. Thaw 10 minutes before serving.

Prep Time: 15 min