There are some desserts that speak to my soul; that transport me to a time or place locked in a memory. I’d be lying if I said that s’mores was one of them. Growing up in Florida, we didn’t use our fireplace very often. Actually, I’m surprised my family and so many of our friends even had one… Also, I’m a certified girl scout dropout, so I missed out on those infamous weekend camping trips building s’mores around a fire. But dark chocolate peanut butter s’mores cups I can get behind. The peanut butter is what sold me.
I am that person with an oversized spoon in one hand and a container of peanut butter in the other who lacks will power and restraint. I’m working on it.
What I like so much about these peanut butter s’mores cups is that, yes, they take some time to assemble, but they last a ridiculously long time. We ate a few the day of assembly and then popped the rest into a bag in the freezer (see! I have some self control!). Who doesn’t love a bite-size dessert that’s ready whenever you want it? Literally no one.
What’s in these s’mores cups?
For these homemade peanut butter cups, you’ll need graham cracker crumbs, butter, kosher salt, Ghirardelli dark chocolate squares, marshmallows, and peanut butter. That’s it! You’ll want to use creamy peanut butter for these s’mores bites for the most authentic peanut butter cup flavor. And yes, we’re using real marshmallows here, not the marshmallow fluff that’s sold in jars (no offense, fluff!).
How to make s’mores cups
Line a mini muffin pan with cupcake liners. Then, stir together the graham cracker crumbs, butter, and a pinch of salt. Spoon the mixture into the muffin cups and then press down with your fingers (or the back of a spoon).
In a separate bowl, melt the dark chocolate until smooth and no lumps remain. Fill each muffin cup about halfway with the chocolate. Next, melt the marshmallows in the microwave and immediately stir in the creamy peanut butter (you need to work quickly here!).
Divide the marshmallow mixture among the muffin cups and then top with the rest of the melted dark chocolate. Sprinkle plain graham cracker crumbs on top of the chocolate while it’s still wet and then pop the homemade peanut butter cups into the fridge to harden.
Can I use another type of chocolate?
You can use any chocolate you’d like for these s’mores cups! I love the slightly bitter flavor of the dark chocolate paired with the sweet marshmallow-peanut butter filling, but you could also use milk or white chocolate to make these cups. Or you could use a blend of dark and milk for a totally unique flavor combo.
Is there a graham cracker substitute I can use?
Yes, if graham crackers aren’t readily available where you live, I suggest using another fairly neutral, mildly sweet biscuit (like digestive biscuits). Then just blitz it up in a food processor or high powered blender to create crumbs.
Tips for making s’mores cups
When melting the chocolate in the microwave, make sure to do it in 30-second intervals. Chocolate can quickly go from melted to burnt in the microwave, so stop and give the chocolate a stir frequently.
With that said, if you don’t have a microwave you can also melt the dark chocolate on the stove. Simply place a heat-safe bowl on top of a saucepan filled with hot water and place the chocolate into the bowl to melt. Make sure the bottom of the bowl isn’t touching the hot water, otherwise you’ll burn the chocolate.
Also note that once you’ve melted the marshmallows you’ll need to stir in the peanut butter immediately. The longer the melted marshmallows sit, the quicker they’ll harden. And once they harden it’s impossible to get them perfectly gooey again, so have your spoons and peanut butter nearby so you can mix everything together and start scooping the peanut butter filling into the s’mores cups.
If you make my peanut butter s’mores cups, please let me know by leaving a review below!
For additional chocolate desserts, check out the following:
Dark Chocolate Peanut Butter S’mores Cups
- ¾ cup graham cracker crumbs plus ¼ cup for topping
- 2 Tbsp unsalted butter (melted)
- ½ tsp kosher salt
- 2 6 oz bags Ghirardelli dark chocolate squares
- 1 1/2 cups marshmallows
- ½ cup creamy peanut butter
- In a small bowl, combine ¾ cup graham cracker crumbs, butter, and salt, then stir until well mixed.
- Line a mini muffin pan with liners, then spoon about 1 tsp of graham cracker crumbs into the bottom of each mold. Use your fingers or the back of a spoon to press down so the crumbs hold together.
- In a separate microwave-safe bowl, add Ghirardelli dark chocolate squares. Melt in a microwave for 30 seconds, then stir. Continue cooking in 15-second intervals, stirring after each time, until chocolate is melted and smooth. This can also be done in a double boiler on the stove.
- Fill each cup about halfway with melted chocolate, then set aside.
- Place marshmallows in a microwave safe bowl and heat for 30 seconds on high. Quickly mix the marshmallows with peanut butter and stir until very well incorporated. The marshamallows will harden up the longer they sit, so work quickly to spoon about 1 heaping teaspoon on top of each cup. I use two spoons to transfer the mixture.
- If your leftover chocolate has hardened, reheat it until melted and smooth, then top each cup until the marshmallow center is completely covered. Quickly sprinkle remaining graham cracker crumbs (without butter!) on top. Refrigerate until solid, about 1 hour. Enjoy immediately or store in freezer until needed.