My husband LOVES Reese’s peanut butter cups!!! Me, I’d rather have Reese’s Pieces. I have thought about making peanut butter cups for awhile now, but was never supper motivated to. Then one day I saw a recipe for peanut butter cups with marshmallow fluff in them. I made them the very next day!
Oh my goodness, these are amazing!!! So much better than “normal” peanut butter cups. After trying one, I immediately ate another one and had to stop myself before eating a third. The creamy peanut butter, paired with the sweet marshmallow fluff all covered in pairs perfectly with the bitter dark chocolate.
high quality dark chocolate
2 1/2 teaspoons
creamy peanut butter
marshmallow fluff (about)
- Place 12 silicone muffins liners onto a baking sheet.
- Add the chocolate chips and shortening to a medium bowl and heat in the microwave in 30 second intervals, stirring well after each interval until the chocolate is smooth.
- Spoon a slightly heaping 1 tablespoon of melted chocolate into the bottom of each muffin liner. Using a pastry brush, brush the chocolate about 3/4 of the way up the side of the liners. Freeze for 10 minutes or until the chocolate is set.
- Spread 1 teaspoon of peanut butter into the bottom of each liner. Place bake into the freezer for 10 minutes or until the peanut butter is set.
- Spread a heaping 1 teaspoon of marshmallow fluff onto the peanut butter. The marshmallow fluff may not spread very well, but it will on its own. Freeze for 5 minutes.
- Top each liner with the remaining chocolate, about 1-1 1/2 tablespoons, and smooth into an even layer as much as possible. Freeze for 30 minutes or until the chocolate is fully set.
- Serve cold or at room temperature. Store in an airtight container, in the refrigerator for up to 5 days.
I used my silicone muffins liners, but you can use regular paper liners, just place 12 of them into a muffin tin and keep them in the muffin tin while you spread the chocolate up the sides to help maintain the shape of the liner.