Chocolate Raspberry Peanut Butter Cups are a decadent, no-bake treat that combines rich chocolate, creamy peanut butter, and a burst of bright raspberry flavor. They’re the perfect balance of sweet, salty, and tart—all wrapped up in a bite-sized dessert that’s easy to make and even easier to love.
Why You’ll Love This Recipe
These peanut butter cups are not only delicious, but also incredibly simple to make at home. With minimal ingredients and no baking required, they’re a convenient go-to when you want something sweet without turning on the oven. The raspberry layer adds a fruity twist to the classic chocolate-peanut butter combo, making these a unique and flavorful treat. Plus, they’re freezer-friendly and ideal for meal prep or portion-controlled snacking.
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Semi-sweet or dark chocolate chips
- Natural peanut butter (smooth or crunchy)
- Coconut oil (helps with melting and texture)
- Maple syrup or honey (optional for added sweetness)
- Freeze-dried raspberries or raspberry jam
- Sea salt (optional, for topping)
directions
- Line a mini muffin tin with paper liners.
- In a microwave-safe bowl, melt half of the chocolate chips with half the coconut oil in 20-second intervals, stirring until smooth.
- Spoon a small amount of the melted chocolate into the bottom of each liner and spread it evenly. Place the tray in the freezer for 10 minutes to set.
- In a separate bowl, mix the peanut butter with maple syrup if using.
- Once the bottom chocolate layer is set, add a small spoonful of peanut butter on top. Flatten it gently.
- Add a pinch of crushed freeze-dried raspberries or a small dollop of raspberry jam over the peanut butter.
- Melt the remaining chocolate chips with the rest of the coconut oil, then cover each cup with the melted chocolate.
- Sprinkle with sea salt if desired, and place the tray back in the freezer for 2030 minutes or until fully set.
- Store in the fridge or freezer and enjoy chilled.
Servings and timing
This recipe makes about 12 mini cups and takes approximately 15 minutes to prepare, plus 30 minutes for chilling.
Variations
- Almond butter version: Swap peanut butter for almond or cashew butter for a different flavor profile.
- Vegan version: Use dairy-free chocolate and maple syrup instead of honey.
- No refined sugar: Use unsweetened chocolate and sweeten naturally with maple syrup or stevia.
- Crunchy texture: Add crushed nuts or cacao nibs to the peanut butter layer for extra crunch.
- White chocolate: Replace dark chocolate with white chocolate for a sweeter twist.
storage/reheating
Store the peanut butter cups in an airtight container in the fridge for up to 1 week, or in the freezer for up to 2 months. No reheating needed—just thaw slightly if frozen before serving.
FAQs
Can I use raspberry jam instead of freeze-dried raspberries?
Yes, raspberry jam works beautifully and gives a softer, sweeter center. Just be careful not to overfill.
What type of chocolate works best?
Semi-sweet or dark chocolate chips are ideal, but you can also use milk chocolate or white chocolate based on preference.
Are these peanut butter cups vegan?
They can be! Use dairy-free chocolate and maple syrup instead of honey to keep them fully vegan.
Can I make these nut-free?
Yes. Use sunflower seed butter or another nut-free spread to make them allergy-friendly.
How long do they last in the fridge?
They last up to 1 week in the fridge when stored in an airtight container.
Do I have to use coconut oil?
No, but coconut oil helps smooth the melted chocolate and makes it easier to work with. You can skip it, though the texture might be slightly firmer.
Can I use fresh raspberries?
Fresh raspberries have a lot of moisture and might not hold up well in the freezer. Freeze-dried raspberries or jam are better options.
How do I prevent the chocolate from hardening too fast?
Work quickly when assembling the cups, and keep the chocolate warm by stirring often or microwaving briefly if it thickens.
Can I double the recipe?
Yes, this recipe scales easily. Just make sure you have enough space in your freezer to set the cups.
Are these good for gifting?
Absolutely. Package them in mini cupcake liners in a small box for a beautiful homemade treat.
Conclusion
Chocolate Raspberry Peanut Butter Cups are a fun and flavorful twist on the classic candy. With the richness of chocolate, the creaminess of peanut butter, and a zingy raspberry surprise in the center, these no-bake bites are sure to become a favorite. Easy to make, endlessly customizable, and irresistibly tasty—this is one treat you’ll want to keep stocked in your fridge or freezer year-round.
Description
These Chocolate Raspberry Peanut Butter Cups are the perfect no-bake treat with a creamy peanut butter filling and a burst of raspberry flavor, all coated in rich chocolate. They’re sweet, a little tangy, and incredibly satisfying. Perfect for snacking, gifting, or storing in the freezer for when your sweet tooth hits!
For the Chocolate Layers:
For the Filling:
-
Line a mini muffin tin with paper liners or use a silicone mold.
-
In a microwave-safe bowl, melt chocolate chips with coconut oil in 30-second intervals, stirring until smooth.
-
Spoon about 1 teaspoon of melted chocolate into the bottom of each cup. Use a spoon or tap the pan to spread it evenly. Freeze for 10 minutes.
-
In another bowl, mix peanut butter, raspberry jam, maple syrup, and salt until smooth.
-
Spoon about 1 teaspoon of the peanut butter-raspberry mixture onto each hardened chocolate base. Gently spread it out.
-
Top each cup with another teaspoon of melted chocolate, covering the filling completely.
-
Freeze or refrigerate for 2030 minutes until fully set.
Notes
-
You can use almond butter or sunflower seed butter for a different twist.
-
Seedless raspberry jam works best, but use what you have!
-
Want a protein boost? Mix in a teaspoon of your favorite protein powder into the filling.
