The Latest

all lifestyle


The Latest



Lover of all things food

Hi! I'm Ari, photographer and recipe developer behind Well Seasoned. As a former NYC chef, I'm spilling all my tips and tricks from the restaurant industry with you! To learn more about me click here.

hungry for more?

sign up for exclusive recipes, entertaining guides and more!

or check out these
popular categories:

Dark Chocolate Peanut Butter S’mores Cups

Posted by: ari | well seasoned

These s'mores cups are the love child between a homemade peanut butter cup and the classic campfire treat. Freeze some for later...or eat them all now!

recipe +-

Posted by: ari | well seasoned
dark chocolate peanut butter s'mores sups stacked on a cutting board
Print Recipe
5 from 1 vote

Dark Chocolate Peanut Butter S'mores Cups

These s'mores cups are the love child between a homemade peanut butter cup and the classic campfire treat. Freeze some for later...or eat them all now!
Prep Time20 mins
Total Time1 hr 20 mins
Course: Dessert
Cuisine: American
Keyword: homemade peanut butter cups, smores bites, smores cups
Servings: 3 dozen
Calories: 77kcal
Author: Ari | Well Seasoned


  • 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.


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.


Serving: 1chocolate cup | Calories: 77kcal | Carbohydrates: 8.8g | Protein: 1.7g | Fat: 4.6g | Saturated Fat: 1.9g | Cholesterol: 2mg | Sodium: 74mg | Fiber: 0.9g | Sugar: 5.3g
Did you make this recipe?Tag @wellseasonedstudio and hashtag it #wellseasonedstudio!