Desserts

Crunchy Peanut Butter Cups

These Crunchy Peanut Butter Cups are made with dark chocolate, puffed quinoa crisps and loaded with creamy peanut butter. They are sweet, creamy and have the perfect crunch.

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a bowl that is lined with parchment paper and filled with the crunchy peanut butter cups

Why You’ll Love This Recipe

  • Crunchy Peanut Butter Cups are going to be your new favorite snack!
  • These dark chocolate bites have a lovely crunchy texture.
  • As written, this recipe is vegan, plant-based, dairy free, gluten free and grain free.
  • They are filled with a creamy gluten free peanut butter center.
  • Great for keeping stored in your freezer for when you want something sweet.
  • They are creamy, chewy and crunchy.
  • Quinoa crisp is a great source of fiber and is loaded with nutrients.
  • Check out my peanut butter cookie dough bars for another fun twist!

Ingredients And Substitutions

These are the main ingredients and substitutions for Crunchy Peanut Butter Cups. Scroll down to the recipe card for a full list of ingredients and instructions.

To keep this recipe vegan, make sure you are using a vegan dark chocolate. Otherwise, feel free to use milk or white chocolate.

Opt for a peanut butter where the only ingredient is peanuts. I get mine from trader joes and it has the best texture.

A touch of maple syrup goes a long way to sweeten the filling. You can also use honey, agave or date syrup. Coconut sugar or granulated sugar would work too.

Quino crisp is what gives these candy bars that lovely crunchy texture.

all the ingredients that you need to make these peanut butter cups in individual containers,

How To Make

ONE: Start by adding chocolate chips and coconut oil to a medium bowl and microwave in 30 second increments, stirring well in between each round until chocolate is smooth and creamy. Mix in the peanut butter and quinoa crisp next and set aside.

TWO: In a small bowl, mix together the peanut butter and maple syrup. Then gently fold in the coconut flour until the peanut butter starts to thicken.

THREE: Add about 1/2 tbsp of chocolate mixture to a silicon cupcake liner, followed by 1 tsp of peanut butter mixture. Finish it off with more chocolate and pop them in the freezer until fully firm.

Tips And Tricks

Melt your chocolate in the microwave in 30 second increments with 1 tbsp of oil. You can use any type of oil, coconut, avocado or extra virgin olive oil are my recommendations.

Use silicon cupcake liners for best results, these are easy to remove the chocolate from and easy to clean up.

I also like to use a cookie scoop when adding the chocolate to the liners, it’s also quick and mess free. I used about 1/2 of scoop per liner.

How To Serve And Store

Serve these Crunchy Peanut Butter Cups once they are totally firm and can easily be removed from the liners.

Store in an airtight container in the freezer and enjoy up to 60 days, or in the fridge and enjoy up to 30 days.

an up close shot of the crispy peanut butter cups

Taste And Texture

These Crunchy Peanut Butter Cups taste like a cross-over between a reeces peanut butter cup and a crunch bar.

They are chewy, creamy and crunchy.

Frequently Asked Questions

What is the best chocolate to use?

I like oobli, Hu Kitchen, Lilys chocolate or Enjoy life foods.

Can I use almond butter instead of peanut butter?

absolutely! any nut or seed butter will work!

Can I use paper liners instead of the silicon ones?

Yes, totally!

Other Recipes You May Like

If you make these Apple Pie Cookies, I would really appreciate a comment and rating down below, under the recipe card. Don’t forget to take a picture and tag me over on InstagramTiktok or Pinterest!

Crunchy Peanut Butter Cups

These Crunchy Peanut Butter Cups are made with dark chocolate, puffed quinoa crisps and loaded with creamy peanut butter. They are sweet, creamy and have the perfect crunch.
5 based on 1 reviews
Pin Recipe
PREP TIME:
10 minutes
COOK TIME:
20 minutes
TOTAL TIME:
30 minutes
Author - Hannah

Ingredients

Chocolate Layer

  • 1 cup dark chocolate
  • 1 tbsp coconut oil
  • 2 tbsp peanut butter
  • 3 tbsp quino crisps

Peanut Butter Filling

  • 1/3 cup peanut butter
  • 1 tbsp maple syrup
  • 1 tbsp coconut flour

SCALE:

1X

YIELDS:

8 peanut butter cups

Directions

  1. Start by adding chocolate chips and coconut oil to a medium bowl and microwave in 30 second increments, stirring well in between each round until chocolate is smooth and creamy.
  2. Next, mix in the 2 tbsp of peanut butter and 3 tbsp of quinoa crisp and set aside.
  3. In a small bowl, mix together the peanut butter and maple syrup.
  4. Then gently fold in the coconut flour until the peanut butter starts to thicken.
  5. Add about 1/2 tbsp of chocolate mixture to a silicon cupcake liner.
  6. Roll 1 tsp of the peanut butter mixture into a ball then flatten slightly. Add it to the center of the silicon liners without touching the sides.
  7. Finish it off with more chocolate and pop them in the freezer until fully firm.
  8. Once firm, remove from the liners and enjoy!

Notes

  • Melt your chocolate in the microwave in 30 second increments with 1 tbsp of oil. You can use any type of oil, coconut, avocado or extra virgin olive oil are my recommendations.
  • Use silicon cupcake liners for best results, these are easy to remove the chocolate from and easy to clean up.
  • I also like to use a cookie scoop when adding the chocolate to the liners, it's also quick and mess free. I used about 1/2 of scoop per liner.

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