Chocolate Peanut Butter Oat Cups
These Chocolate Peanut Butter Oat Cups combine a chewy peanut butter and oat base with a rich, smooth dark chocolate topping. Sweetened with honey and finished with a sprinkle of flaky sea salt, each cup delivers a delicious balance of creamy, chewy, and chocolatey textures.
Equipment
- 12-cup muffin pan
- Large paper muffin liners
- Large mixing bowl
- Handheld mixer
- Measuring cups and spoons
- Small measuring cup for pressing
- Medium saucepan
- Rubber spatula or wooden spoon
- Heatproof measuring cup for pouring
- Freezer
- Freezer-safe airtight storage container
Ingredients
Peanut Butter Oat Base
- 2¼ cups quick oats
- ¾ cup all-natural peanut butter or your preferred peanut butter
- ⅓ cup honey
Chocolate Topping
- 6 oz dark chocolate chopped (Ghirardelli baking bars used)
- ¼ cup all-natural peanut butter or your preferred peanut butter
- Flaky sea salt for sprinkling
Instructions
- Line a 12-cup muffin pan with large paper liners and set aside.
- In a large mixing bowl, combine the quick oats, ¾ cup peanut butter, and honey. Slightly warm the peanut butter and honey beforehand if needed for easier mixing.
- Using a handheld mixer, blend until the oats are evenly coated and the mixture holds together.
- Divide the oat mixture evenly among the prepared muffin liners, adding approximately ¼ cup per liner.
- Using the back of a small measuring cup, firmly press the oat mixture into the bottom of each liner to form a compact, even base.
- In a saucepan over medium heat, combine the chopped dark chocolate and the remaining ¼ cup peanut butter.
- Stir continuously until the chocolate is completely melted and the mixture becomes smooth and creamy.
- Transfer the melted chocolate mixture to a measuring cup, then carefully pour it over the oat bases, dividing it evenly among all 12 cups.
- Use a spatula to gently spread the chocolate over each oat layer, ensuring the surface is evenly covered.
- While the chocolate is still warm, sprinkle a small amount of flaky sea salt over each cup.
- Place the muffin pan in the freezer for at least 30 minutes, or until the chocolate and oat layers are completely firm.
- Once set, remove the cups from the muffin pan and serve directly from the freezer.
Notes
Quick oats: Use quick oats rather than old-fashioned oats for better binding and a more compact base.
Peanut butter: Regular, natural, or crunchy peanut butter can be used. Almond butter and cashew butter are suitable alternatives.
Mixing: Slightly warm the peanut butter and honey before combining them with the oats to make mixing easier.
Pressing: Pack the oat mixture firmly into the liners to prevent the cups from crumbling.
Chocolate: Dark chocolate is used in the original recipe, but semi-sweet, milk, or white chocolate may be substituted for a different flavor.
Freezing: Freeze for at least 30 minutes, or until both layers are completely firm.
Storage: Keep the finished cups in the freezer for the best texture. They do not hold together well at room temperature or in the refrigerator.
Serving: Serve directly from the freezer without thawing.