Easter Peanut Butter Cups Recipe

Chocolate peanut butter cups stacked on a plate, surrounded by colorful candies, with a milk bottle and straw in the background.

Easter Peanut Butter Cups Recipe

These Easter Peanut Butter Cups are rich, creamy, and topped with festive pastel M&Ms for the perfect spring treat. Easy to make and irresistibly cute, they’re a fun addition to any Easter dessert spread!

Course Dessert

Cuisine American

Keyword easter dessert, peanut butter cups

Prep Time 40

Servings

Calories 323kcal

Author Katie Cooksey

Ingredients

3/4 cup creamy peanut butter
1/2 cup powdered sugar may not use all (see instructions)
2 cups milk chocolate chips
2 tablespoons coconut oil
+2 teaspoons coconut oil
60 M&M’s pastel Easter colors
2 tablespoons sprinkles and jimmies - Easter colors

Instructions

Line a 12-serving cupcake pan with paper liners. Set aside.
Add the peanut butter and 1/4 cup powdered sugar to a large mixing bowl and mix well using an electric hand mixer.
Add the remaining 1/4 cup of powdered sugar if the mixture is too wet - it should feel like a very soft dough. Set aside.
Add the chocolate chips and coconut oil to a microwave-safe bowl and microwave in 30-second increments until the chocolate is fully melted, stirring well after each addition. This should take 1 1/2 - 2 minutes.
Using a small spoon, drop 1-2 tablespoons of the chocolate into the bottom of each cupcake liner and press it slightly up the sides to create a little “cup”.
Place the chocolate cups into the freezer to set for about 10 minutes.
Remove the hardened cups from the freezer and press a tablespoon of the peanut butter mixture into the bottom of each cup, leaving a small gap around the sides to allow the top layer of chocolate to coat the sides.
Press 4-5 M&M candies into each peanut butter cup.
Top each cup with more chocolate until fully coated, reserving a small amount for drizzling later.
Place the peanut butter cups back into the freezer to set for about 20 minutes.
Remove the peanut butter cups from the freezer and peel the liners off.
Drizzle the peanut butter cups lightly with the remaining melted chocolate, and top with Easter sprinkles and/or jimmies.
Serve cold or at room temperature!
Store any leftover peanut butter cups in the refrigerator.

Notes

Storage Instructions

Store Peanut Butter Cups in an airtight container in the refrigerator for up to 1 week.

To freeze, place the cups in a freezer-safe container and freeze up to 2 months. Thaw in the refrigerator before serving.

These Peanut Butter Cups can also be made a day or two ahead and kept chilled until ready to serve.

Nutrition