S'mores Peanut Butter Cups
Rating
We're OBSESSED with these s'mores peanut butter cups.
Ingredients
- 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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Instructions
- 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.
- 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.
- Meanwhile, stir together peanut butter and remaining melted coconut oil until smooth. Transfer to piping bag or a medium resealable bag.
- 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.
- 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.
- 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.
