Homemade Peanut Butter Cup

A Healthy and Yummy Approach for Your Dessert

Why is this version healthier than the store bought version?

First, they often contain high amounts of added sugars, which can contribute to weight gain, dental issues, and other health problems when consumed in excess. Second, many commercial brands use low-quality ingredients such as hydrogenated oils, artificial flavors, and preservatives. These additives can be detrimental to overall health, especially when consumed regularly. Finally, store-bought peanut butter cups tend to be high in calories and may lack the nutritional benefits of natural, homemade alternatives.

I decided to make a version that I know that I would like using dark chocolate, good peanut butter that the dietician approves, add a little bit of fruit and honey or extra vitamins and fiber, the sprinkle some sea salt to keep us going for more. But we had to try not to.

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Jumbo Frozen Peanut Butter Cup
Jumbo Frozen Peanut Butter Cup

Toppings Combination that Works

  1. Peanut butter and honey. It is a must in my opinion so I’ll say it is the base for this recipe’s filling.
  2. Peanut butter, honey, and bananas.
  3. Peanut butter, honey, bananas, and coconut flakes.
  4. Peanut butter, honey, bananas, and cherries.
  5. Peanut butter, honey, bananas, and blue berries.
  6. Peanut butter, honey, bananas, and roasted almond or pistachio.

The Size/Serving of this Peanut Butter Cup

This is a regular muffin cup size which is 3.5 US fl oz so it is a jumbo size when it comes to peanut butter cup. If you prefer to make the regular or bite size peanut butter cups, see the link here. I personally encourage people to use the PBA free silicone version when making desserts as they are easy to clean and reusable. However, if you prefer the paper version, you can also find it here. However, this is when it gets tricky for this recipe as I used the silicone cups and saved another 20 minutes of baking time.

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Tips for those Who Decided to Use the Paper Cup/Wrappers.

Since paper cups or wrappers don’t hold as well you, use the following tips.

  1. Line the paper cups in the muffin pan before putting the melted chocolate in there.
  2. You will need to freeze the first layer of the chocolate for about 10 minutes. Take it out when add peanut butter, freeze another 10 minutes before adding the rest of the toppings then freeze your peanut butter cup again for another 1-2 hours.

I got to skip these steps because, I used the silicone molds :).

What if You are Allergic to All Things Coconut?

I used a table spoon of coconut oil to make the melted chocolate smooth. However, understandably some of you maybe allergic to anything with coconut in it, I recommend that you use avocado oil instead as it has neutral flavor and is still healthy for consumption.

Frozen Peanut Butter Cup

Homemade Peanut Butter Cup

Mary Thatcher
6 jumbo sizes or 12-18 bite sizes
5 from 2 votes
Prep Time 2 minutes
Cook Time 1 minute
Freezing Time 1 hour
Total Time 1 hour 3 minutes
Course Dessert, Snack
Cuisine American
Servings 6
Calories 177 kcal




  • Combine dark chocolate chips with coconut oil. Microwave 30 seconds, take it out and stir for it to really start melting. Microwave another 30 seconds and stir until the chocolate chips melt and smooth.
  • Line the muffin pan with paper or silicone liners. Spread about 1 – 1.5 table spoon of the melted chocolate at the bottom and on the side of the muffin cups.
  • Drop a tablespoon of crunchy or creamy peanut butter and do your best to smooth or level it out.
  • Freeze the treats in the freezer about 1-2 hours. Or keep them frozen until you’d like to have them. Leave them on the counter a few minutes before cutting or biting into it. Enjoy!


Serving: 1cupCalories: 177kcalCarbohydrates: 8gProtein: 6gFat: 15gSaturated Fat: 4gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gCholesterol: 0.002mgSodium: 93mgPotassium: 184mgFiber: 2gSugar: 4gVitamin A: 8IUVitamin C: 1mgCalcium: 20mgIron: 1mg
Keyword peanut butter cup
Tried this recipe?Let us know how it was!

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