Description
A delicious no-bake treat with a creamy peanut butter oat layer topped with rich melted chocolate. These easy-to-make cups are perfect for a quick dessert or snack, loved by both kids and adults!
Ingredients
Scale
- 1.5 cups creamy peanut butter
- 1.5 cups oat flour (rolled oats finely processed in a food processor)
- ¼ cup maple syrup (or honey)
- 1 cup chocolate chips (dark, milk, or semi-sweet)
- 1 tsp coconut oil (optional, for smoother chocolate)
Optional Toppings:
- Flaky sea salt
- Sprinkles
- Mini chocolate chips
Instructions
1. Prepare the Peanut Butter Oat Mixture
- In a microwave-safe bowl, combine peanut butter and maple syrup. Microwave for 40-60 seconds, then stir until fully combined.
- Gradually add oat flour, mixing well until a thick, moldable dough forms. (If too dry, add 1 tsp extra maple syrup or peanut butter. For a moister texture, add ¼-⅓ cup pumpkin puree.)
2. Shape the Cups
- Line a muffin tin with cupcake liners or use a silicone muffin pan for easy removal.
- Scoop the peanut butter mixture evenly into the muffin cups, pressing down firmly with your fingers.
3. Melt the Chocolate Topping
- In a microwave-safe bowl, mix chocolate chips and coconut oil. Microwave in 30-second intervals, stirring between each, until smooth.
- Pour melted chocolate over each peanut butter cup, spreading evenly with a spoon.
- (Optional) Sprinkle with flaky salt, sprinkles, or mini chocolate chips before the chocolate sets.
4. Chill & Serve
- Refrigerate for 2-3 hours until fully set.
- Gently remove from the pan and store in an airtight container in the fridge for up to 5 days.
Notes
✅ Gluten-free? Use certified gluten-free oats.
✅ Nut-free? Swap peanut butter for sunflower seed butter.
✅ Extra crunch? Mix chopped nuts into the peanut butter layer.
✅ For a sweeter touch: Drizzle with extra chocolate or caramel.
- Prep Time: 10 minutes
Nutrition
- Calories: 250 Per Serving
- Fat: 16g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 7g