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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!

Frozen Chocolate Peanut Butter Cups | halfbakedharvest.com

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.

Frozen Chocolate Peanut Butter Cups | halfbakedharvest.com

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.

Frozen Chocolate Peanut Butter Cups | halfbakedharvest.com

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!

Frozen Chocolate Peanut Butter Cups | halfbakedharvest.com

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.

Frozen Chocolate Peanut Butter Cups | halfbakedharvest.com

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.

Frozen Chocolate Peanut Butter Cups | halfbakedharvest.com

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!

Frozen Chocolate Peanut Butter Cups | halfbakedharvest.com

Looking for other peanutty summer recipes? Here are a few of my go-to’s. 

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

Prep Time 15 minutes
Total Time 2 hours
Servings: 16 cups
Calories Per Serving: 190 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

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Ingredients

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!

Frozen Chocolate Peanut Butter Cups | halfbakedharvest.com

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Comments

  1. 5 stars
    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.

    1. Hey Justine,
      Happy Labor Day!🇺🇸 Thanks a lot for giving this recipe a try, I love to hear that it was enjoyed! xTieghan

  2. 5 stars
    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?

    1. 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

  3. 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?

    1. Hey Brooke,
      Awesome! Love to hear that this recipe was enjoyed, thanks a lot for making it! Have the best weekend:) xTieghan

  4. 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).

    1. Hey Natasha,
      Happy Wednesday! Thanks so much for making this recipe, I am thrilled that it was enjoyed! xTieghan

    1. Hey Donna,
      Thank you so much for giving this recipe a try, love to hear that it was enjoyed! Have the best week:) xTieghan

  5. 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

    1. 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

    1. 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

  6. 5 stars
    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.

    1. Hey Krista,
      Happy Wednesday! I love to hear that this recipe was enjoyed, thanks a bunch for making it! xTieghan

  7. 5 stars
    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!

    1. Hey Jean,
      Wonderful! Thanks so much for making this dish, I am so glad to hear that it was enjoyed!! xTieghan

  8. 5 stars
    These were incredible, thanks Tieghan! I modified and used 1/4 c powdered sugar and 85% dark chocolate – they were perfect (adults-only tested) and still sweet enough. This is going to become a very common, easy, but sophisticated recipe in my go-to dessert choices.

    1. Hey Marisa,
      Wonderful! Thanks so much for making this dish, I am so glad to hear that it was enjoyed!! xTieghan

  9. 4 stars
    The recipe only made 12 total Reese’s for me. My recommendation is to use 1/2 tablespoon instead of a full one. SO easy to make, no mess, and very tasty. It taste better than a Reese’s. I used semi-sweet chocolate chips and I only had coarse sea salt. It is amazing. I also only put them in the freezer for 1.5 hours instead of 2. I was too excited to wait. AMAZING recipe!

    1. Hey there,
      Wonderful! Thanks so much for making this dish, I am so glad to hear that it was enjoyed!! xTieghan

  10. 5 stars
    Omg these are so good!!!! I’m trying my hardest to not eat them all at once. I ran out of chocolate when covering the tops, but so easy to just melt some more. Will definitely be making these again and again and again 🙂

    1. Hey Emily,
      Happy Monday! Love to hear that this recipe was enjoyed, thanks a bunch for giving it a try! xxTieghan

  11. 5 stars
    How many peanut butter cups is this recipe for? I used cupcake liners, and with 1 tablespoon of chocolate on the bottom (I guessed at 16) and then 1 tablespoon of peanut butter (which is a lot but very delicious), I was only able to cover 12 with the remaining chocolate. So maybe I should have made 14? They are very tasty though!

    1. Hey Krista,
      Thanks so much for giving this recipe a try, the recipe should make 32 cups. Please let me know if you have any other questions! xTieghan

      1. Since I barely got 12 full cups with the measurements listed (I weighed the chocolate), I’m not sure how 32 is possible! Eager to hear others’ experience though.

      2. 4 stars
        I was exactly the same as Krista re 16 cups with 1tbsp chocolate in the bottom, enough for more than 1tbsp (say about 1.5) of filling, then not enough chocolate to cover them all.

        1. Hey Sarah,
          Happy Wednesday! I love to hear that this recipe was enjoyed, thanks a bunch for making it! Sorry, I am not sure why you didn’t have enough chocolate. xTieghan

    1. Hey Emily,
      Yes, you will want to store these in the freezer. I hope you love the recipe, please let me know if you give it a try! xTieghan

    1. Hey Ann,
      Yes, you can use any peanut butter that you like. I hope you love this recipe, please let me know if you give it a try! xTieghan

    1. Hey Kathy,
      You could use butter in place of the coconut oil. I hope this recipe turns out amazing for you. Please let me know if you give it a try! xTieghan

  12. OH MY GOODNESS! My 10 year old daughter made these this morning and let me tell you, they are AMAZING! So simple, though messy, and absolutely delicious. Thank you for sharing!

    1. Hey Laura,
      Awesome! I am thrilled to hear that this recipe was enjoyed, thanks a lot for making it! Have a wonderful weekend☀️ xTieghan

  13. These look amazing! Can you please share which liners you mentioned in this post that you purchased on Amazon?

    1. Hey Rachael,
      Yes, I am sure that would work just fine here. I hope the recipe turns out amazing for you, please let me know if you give it a try! xTieghan

  14. Oh! I am looking forward to trying this. Do you recommend anything other than coconut oil? I would like something more cholesterol friendly. 🙂

    1. Hey Ash,
      You could use butter in place of coconut oil. I hope you love this recipe, please let me know if you give it a try! xTieghan