These gluten-free peanut butter cups are perfect for celebrating National Peanut Butter Day! No baking required, less than 5 ingredients, and so easy!
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About These Gluten-Free Peanut Butter Cups
Chocolate and peanut butter is the best combination ever. Don't fight me on this - I won't back down. Reeses are one of my favorite sweets. And last night, after realizing that it was almost National Peanut Butter Day, there was no better time to make some!
These gluten-free peanut butter cups couldn't be more simple. All you really need to make these are chocolate chips and peanut butter!
But in the interest of making them more Reeses like, I've added in a few other ingredients: gluten-free graham crackers, for crunch, and a teensy bit of powdered sugar, for sweetness. If you'd like, you can also add some cracked sea salt to the top of these once they are done, for the perfect combo of sweet & salty.
Ingredients You Will Need
-Chocolate Chips: I prefer Enjoy Life Foods vegan & allergen-free chocolate chips. I also use them for making dairy-free chocolate-covered strawberries!
-Peanut Butter: It wouldn't be a PNB cup without the peanut butter!
-Gluten-Free Graham Crackers: I like Kinnikinnick, which are gluten and dairy-free, or for just a gluten-free version, Pamela's.
-Powdered Sugar: This adds just a touch of sweetness to the peanut butter & graham cracker mixture.
-Sea Salt: This is totally optional, but something about the sweet and salty combo gets me every time. Yum!
How To Make Peanut Butter Cups
You work in layers, filling the silicone muffin liners and then freeze after every layer. There are 3 total.
1st layer: Melted Chocolate.
2nd layer: Peanut Butter/Graham Craker/Powdered Sugar Mixture.
3rd layer: Melted Chocolate, and if you like, cracked sea salt.
These don't have to set in the freezer for long - I'd say about 10 minutes after each layer. Then, you can eat them right away, or keep them in the refrigerator to stay cool and enjoy when you feel like a sweet treat.
Tools For Making Peanut Butter Cups
The thing that makes them easiest is these silicone cupcake liners. While I originally bought them for cupcakes and muffins, they provide the perfect cups for these treats - even the ridges on the side that Reese's are known for.
Can I Use Another Nut Butter Besides Peanut Butter?
If you cannot eat peanuts/legumes, or if peanut butter just isn't your thing, you're welcome to try them with sun butter, almond butter, or other nut butter that you prefer!
How To Store Peanut Butter Cups
Be sure to keep these cold! We don't want the chocolate to melt. I keep mine in the refrigerator or freezer in a sealed container.
Looking for more gluten-free recipes with minimal to no baking required?
This gluten and dairy free key lime pie has gone viral for a reason. It's so easy and you don't have to bake it!
This chocolate pretzel bark is my go-to treat during the holidays, but tastes good year round.
Check out these gluten and dairy free chocolate covered strawberries. Perfect for parties and entertaining!
Visit the blog to discover over 100 gluten-free recipes right here!
Here's how to make these no-bake peanut butter cups!
If you love this recipe, please leave a comment! Thank you so much!
Gluten-Free Peanut Butter Cups Recipe
Gluten-Free Peanut Butter Cups
Recipe Adapted from Tasty
Ingredients
- 1 16-ounce bag of chocolate chips, melted
- 1 cup of creamy peanut butter, or nut butter of choice
- 2-3 Tablespoons of powdered sugar
- 3-4 gluten-free graham crackers, chopped & crumbled (optional)
- sea salt, for sprinkling, if desired
Instructions
Line a cupcake tin with 12 silicone liners. Melt chocolate in the microwave or over the stovetop until smooth and set aside. In a separate bowl, stir together the peanut butter, powdered sugar, and graham crackers, if using.
Spread 1-2 tablespoons of chocolate in an even layer across the bottom of each cupcake liner. When all have been filled, place the entire tray in the freezer for 10 minutes to harden. This will prevent the peanut butter from sinking to the bottom.
Once the chocolate has hardened, scoop 1-2 teaspoons of peanut butter and spread it evenly onto the chocolate. Finally, add another layer of chocolate on top.
Refrigerate the cups for at least 1 hour or until hardened completely. You can also refrigerate overnight. Remove from the silicone liners and sprinkle with sea salt if desired. Store in the refrigerator.
Notes
Dairy-Free
Make this dairy-free by using Enjoy Life vegan chocolate chips.
Other Nut Butters
You can try this with almond butter or other nut butters, if you like.
Storage
Store these in the refrigerator or freezer in an airtight container.
Nutrition Information
Yield 12 Serving Size 1Amount Per Serving Calories 359Total Fat 25gSaturated Fat 10gTrans Fat 0gUnsaturated Fat 13gCholesterol 3mgSodium 192mgCarbohydrates 36gFiber 4gSugar 25gProtein 7g
The nutrition information on each recipe card is provided as a courtesy and for your convenience. The data is calculated by Nutritionix. You are encouraged to make your own calculations based on your ingredients and preferred nutritional facts calculator. While I try to make sure they are accurate, I cannot guarantee the accuracy of these calculations.
Do you like chocolate and peanut butter?
Tell me in the comments below!
Barbara says
Are all peanut butters gluten or lectins free?
Jennifer Fitzpatrick says
I would double-check the label for hidden gluten. It can be very sneaky, so I look for brands that specifically say "gluten-free'.
Frances says
Is almond butter ok?
Jennifer Fitzpatrick says
I'm not a big almond butter fan, but I'm pretty positive it would work here!
Linda says
What can you use instesad of silicone liners?
Jennifer Fitzpatrick says
Grease the cups with coconut oil or your oil of choice!