National Peanut Butter Day celebrations are in full swing with these gluten-free peanut butter cups! No baking required, less than 5 ingredients, and so easy!
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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 try making them myself!
These gluten-free peanut butter cups couldn't be more simple to make. But 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.
All you'll need to make these are chocolate chips and peanut butter. But I've added in a few other ingredients: gluten-free graham crackers, for crunch (like the crunch you have in the peanut butter layer of a Reese's) 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!
These cups are customizable to be dairy-free, as well, provided you use Enjoy Life Foods vegan & allergen-free chocolate chips. I also use them for making dairy-free chocolate-covered strawberries! Additionally, if peanut butter isn't your thing, you're welcome to try them with sun butter, almond butter, or other nut butter that you prefer!
I think chocolate peanut butter cups are a perfect dessert for Valentine's Day coming up too, don't you think? Check out these other Valentine's Day recipes on the blog here.
Here's how to make these no-bake peanut butter cups!
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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.
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!
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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!