S’mores Peanut Butter Cups

S'mores Peanut Butter Cups


We're OBSESSED with these s'mores peanut butter cups.
  • 3 c. semisweet chocolate chips
  • 2½ tbsp. coconut oil, divided
  • 3 graham crackers, each broken into eighths
  • ½ c. creamy peanut butter
  • ½ c. (1 stick) unsalted butter
  • 1 c. marshmallow fluff
  • ¼ c. powdered sugar
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  1. Line a muffin tray with cupcake liners. Combine chocolate chips and 1 tablespoon coconut oil in a medium microwave-safe bowl. Microwave on high, stirring every 30 seconds, until chocolate is smooth and melted completely.
  2. Spoon 1 ½ tablespoon melted chocolate into each cupcake liner. Gently tilt cupcake tin in a circular motion to coat the bottom ⅔ of cupcake liners. Place in refrigerator to harden, 10 minutes.
  3. Meanwhile, stir together peanut butter and remaining melted coconut oil until smooth. Transfer to piping bag or a medium resealable bag.
  4. In a large bowl, beat butter and marshmallow fluff until light and fluffy. Beat in powdered sugar and transfer to another piping bag or medium resealable bag.
  5. When chocolate layer is set, arrange one piece of graham cracker in the bottom of each tin, cut down graham crackers if necessary to they fit. Pipe about 1 tablespoon of peanut butter into a round disc on top of the chocolate in the cupcake liner. Pipe marshmallow mixture over peanut butter mixture.
  6. Reheat remaining chocolate, if needed, then spoon 1 tablespoon over each disc and smooth into an even layer. Repeat until all chocolate is used and return to refrigerator to harden, 15 more minutes.