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Frozen Chocolate Peanut Butter Cups…homemade Reese’s peanut butter cups – but frozen. These treats are so easy to make with only 6 ingredients and zero baking, nothing not to love! Salted chocolate cups stuffed with a sweet and super creamy peanut butter filling are frozen until they’re ice cold. These cups are so delicious, they’re the perfect summertime treat!
It’s hard to beat a Reese’s peanut butter cup. They’ve always been my favorite candy, and honestly, one of the only candies I’d ever eat as a kid. I’ve said this before, but I wasn’t a “junk” food eater as kid. I was always the one at the table eating her vegetables. But like almost everyone else in the world, I was a sucker for a chocolate peanut butter cup.
Man those things are good. When my brothers and I would get them in our trick-or-treating sacks on Halloween, we’d always eat them first.
They’re just the best.
But, have you guys ever had a frozen chocolate peanut butter cup?
If not, please, please, please make these. I know it’s hard to imagine how you could make a peanut butter cup better. But making them at home (and with less sugar), and then freezing them make them even better.
Details
These peanut butter cups are easy…just one more reason to love them even more.
You’ll need to melt together the chocolate and coconut oil. Using coconut oil keeps the chocolate from becoming too frozen and makes biting into the frozen cup just perfect.
I also like to use these cup liners I picked up on Amazon, but paper liners work well too!
While the chocolate freezes, make the creamy peanut butter cup filling. It’s just peanut butter, sugar, butter, and vanilla.
I go very light on the sugar, but heavier on the butter. The butter keeps the filling insanely creamy and the touches of salt and vanilla really one-up a classic peanut butter cup.
Freeze
When you have the cups all assembled, freeze until frozen.
Eating these frozen might seem a little odd, but here’s what you do. Take the frozen cup out of the freezer, let it sit on the counter two to three minutes…but no long, and then take a bite.
The chocolate becomes intensely cold so that when you bite into the cup, you hear a nice crack. By the time your teeth make it to the filling it’s like a sweet, but cold and creamy peanut butter. The butter is the secret to keeping the peanut butter soft.
And the vanilla adds the best flavor.
And the salt? Well that locks you in and keeps you coming back for just one more…then another.
To sum this these frozen peanut butter cups up, they’re similar to a Reese’s peanut butter cups, but so much better. The chocolate to peanut butter ratio is perfect and the fact that they’re frozen?
Well that just makes them even more delicious and great for summer too!
It’s hard to fully explain, but take my word, you’re going to LOVE these!
Looking for other peanutty summer recipes? Here are a few of my go-to’s.Â
Peanut Butter Mocha Oreo Ice Cream Sandwiches
Vintage Chocolate Peanut Butter Pie
Lunchroom Chocolate Peanut Butter Bars
Peanut Butter Brownie Ice Cream Bars
Lastly, if you make these Frozen Chocolate Peanut Butter Cups, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Frozen Chocolate Peanut Butter Cups
Servings: 16 cups
Calories Per Serving: 342 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 24 ounces semi-sweet or dark chocolate, chopped
- 2 tablespoons coconut oil
- 1 1/2 cups creamy peanut butter
- 1/2-1 cup powdered sugar
- 6 tablespoons salted butter, at room temperature
- 1 teaspoon vanilla extract
- sea salt
Instructions
- 1. Line a baking sheet with paper cupcake liners. 2. Melt the chocolate and coconut oil in a bowl in the microwave until melted. Drop 1 tablespoon of melted chocolate into each liner, then use the back of a spoon to brush the chocolate 1/2 way up the sides of the liner. Place in the freezer for 10 minutes, until firm. 3. Meanwhile, beat together the peanut butter, sugar, butter, and vanilla until smooth and creamy. 4. Spoon 1 rounded tablespoon of peanut butter into each chocolate cup. Freeze another 10 minutes, then spoon over the melted chocolate, covering all the peanut butter. Sprinkle with flaky sea salt. 5. Freeze until completely frozen, about 2 hours. Remove from the freezer, let sit 2-3 minutes. Eat and ENJOY!
These are SO good!!! As a pre-diabetic, I have ongoing chocolate cravings that are hard to satisfy safely. I used Lily’s sugar-free chocolate morsels-half milk chocolate and half semi-sweet. I used 1/2 cup allulose (the most sugar-like sugar substitute I’ve found) instead of the powdered sugar. The only other thing I would change is to use less chocolate to cover the peanut butter, as I felt the top layer was too thick. I might try using a pastry brush to apply the top layer.
This is the best chocolate recipe I’ve tried since I was diagnosed with pre-diabetes 9 months ago. I’m going to make another batch tonight!
Hi Darlene,
Happy Memorial Day!!🇺🇸🎆 I am thrilled to hear that this recipe turned out well for you, thanks so much for making it! xT
Thank you for Sharing your recipe. The peanut butter cups were so easy to make & “too delicious “.!! They kept beautifully as well. We are planning on making them again on the eve of Halloween using orange paper cups this time.
Hi Kim,
Awesome!! I love to hear that this recipe turned out well for you, thanks for making it! xx
Would love to try and make these without processed sugar. Would you have a recommendation on how much honey or maple syrup to use in place of the powdered sugar?
Hi Paige,
Sorry, I don’t think honey or maple syrup would work well in place of the powdered sugar. I would try this recipe:
https://www.halfbakedharvest.com/chocolate-covered-creamy-peanut-butter-cup-bars/
I hope you love this recipe! xx
Delicious! What is the best way to store leftovers?
Hi Patti,
Happy Friday!!? Thanks for giving this recipe a try and sharing your review, I am so glad it was a hit! Keep them in an airtight container in the freezer:) xT
Where can I find those short sided cupcake liners? They look perfect for this recipe!!! I looked on Amazon but couldn’t tell which ones were short…
Thanks, Love all of your recipes!!!
Hi Edie,
Here is the link for the liners that I used:
https://shopstyle.it/l/bwM0f
Please let me know if you have any other questions! xTieghan
These turned out amazing. I used my mini silicone muffin mold instead and it worked great. They popped right out and are so delicious. Definitely satisfying the craving for this 39 week pregnant gal. Lol.
Hey Justine,
Happy Labor Day!?? Thanks a lot for giving this recipe a try, I love to hear that it was enjoyed! xTieghan
Hi Tieghan. This recipe made me a rockstar with my family. Delicious! The only problem is that by the time the chocolate was soft enough to bite into, the peanut butter was too runny. I’m thinking I may have let the butter soften too much and beat the peanut butter too much. What do you think?
Hey Barbara,
Awesome! I love to hear that this recipe was enjoyed and appreciate you giving it a go! I honestly think you might just be letting them thaw too much. Have a wonderful week:) xTieghan
Excited to try these! Are liners of some kind a must-have, or do you think would I be able to pop them out okay if I just grease the tin first?
Hey Keatley,
I haven’t tried these without liners but you certainly could give it a try! xTieghan
I don’t think I can ever go back to Reese’s after eating these! They were so addicting and SO good!!
Hey Brooke,
Awesome! Love to hear that this recipe was enjoyed, thanks a lot for making it! Have the best weekend:) xTieghan
These were EVERYTHING. I couldn’t stop eating them! They were easy to make too (I made them in our trailer while we were camping).
Hey Natasha,
Happy Wednesday! Thanks so much for making this recipe, I am thrilled that it was enjoyed! xTieghan
Easy to make and delicious. I brought these to a party today and everyone loved them.
Hey Donna,
Thank you so much for giving this recipe a try, love to hear that it was enjoyed! Have the best week:) xTieghan
Is there a way to make these without coconut oil?? I’m completely allergic to coconut and all it byproducts but would love to try this
Hey Shellie,
You could skip the coconut oil or use butter. I hope the recipe turns out amazing for you. Please let me know if you give it a try! xTieghan
What brand of peanut butter do you use?
Hey Cori,
I like Whole Foods brand peanut butter, but any peanut butter that you like will work here. I hope you love the recipe:) xTieghan
I made these yesterday and what a win! Not only did they taste great, but they actually looked just like the picture! The touch of salt really finishes it off.
Hey Krista,
Happy Wednesday! I love to hear that this recipe was enjoyed, thanks a bunch for making it! xTieghan
Everyone in my family loved them. I used the silicone cupcake cups, and got 12 full size and 15 mini ones and it didn’t feel like the chocolate was too thick at all.
Will definitely be making these again!
Hey Jean,
Wonderful! Thanks so much for making this dish, I am so glad to hear that it was enjoyed!! xTieghan