Peanut Butter Chocolate Marshmallow Cups

Sara's Tiny Kitchen
by Sara's Tiny Kitchen
12 pieces
11 min

These Peanut Butter Chocolate Marshmallow Cups are a homemade take on Reece’s Peanut Butter cups using just 6 ingredients and a little bit of time make for a perfect simple and sinful dessert.

There’s a real lack of peanut butter-based recipes on this blog, and I’m concerned that it might lead you, dear readers, to think that I don’t like peanut butter. Literally nothing could be further from the truth. I adore peanut butter. Chocolate and peanut butter are one of life’s greatest simple pleasures, and I’ll gladly fight anyone that says differently.

When I go out for ice cream, which is more often than I’d like to admit, my order almost always revolved around peanut butter. Dairy Queen is a peanut butter cup blizzard. Sonic is a peanut butter cup Sonic Blast. Cold Stone is the peanut butter perfection with sweet cream instead of chocolate ice cream. Graeter’s (local Ice Cream shop in Cincinnati – you may have heard of it – Oprah listed it as a favorite thing about 10 years ago or so?) – mint chocolate chip. I’m throwing that one in there so that you know I’m not totally boring.

I also learned a long, long time ago that I can’t keep anything Reece’s in my house, because I will eat ALL of it. I have no self-control when it comes to Reece’s.

Foodtalk Recommends!

Make this tasty snack with this highly recommended peanut butter that Amazon reviewers swear by!

Peanut Butter Chocolate Marshmallow Cups
Recipe details
  • 12  pieces
  • Prep time: 10 Minutes Cook time: 1 Minutes Total time: 11 min
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Peanut Butter Chocolate Marshmallow Cups
  • 1/2 cup creamy peanut butter
  • 1/4 cup powdered sugar
  • 12 ounce bag semi sweet chocolate chips 
  • 1/4 cup marshmallow fluff
  • 12 Ritz crackers
To Make Peanut Butter Chocolate Marshmallow Cups
Line a muffin tin with baking cups.
Mix together peanut butter and powdered sugar until well blended.
Using either a microwave or a double boiler, melt the chocolate until smooth and fully melted.
Spoon 1/2 tablespoon of the melted chocolate into each muffin liner, tilting the liner to spread the chocolate across the cup.
Refrigerate for 5 minutes, or until chocolate is set.
Scoop teaspoon-fuls of the peanut butter mixture and place on top pf the set chocolate, and then spoon teaspoon-fuls of the marshmallow fluff, and place it on top of the peanut butter. Top each cup with a ritz cracker, and press down to flatten the peanut butter and marshmallow.
Top with another 1/2 -1 tablespoon of melted chocolate, and let set in the fridge for at least 30-60 minutes. Store in a baggie or tupperware container in the fridge.
Sara's Tiny Kitchen
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