Rating: 4.5 stars 4.6
8 Ratings
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There are few treats more decadent than rich and creamy chocolate nut butter cups. Instead of reaching for the store-bought kind, it's simple to make these delicious delights at home, using Ghirardelli® 72% Cacao Dark Chocolate Chips.

Recipe Summary

20 mins
2 mins
15 mins
37 mins
12 chocolate cups


Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Line a muffin tin with paper liners.

  • In a medium microwave safe bowl, melt 3/4 cup of Ghirardelli 72% Cacao Dark Chocolate Chips, by heating in microwave at 30 second increments and stirring in between, until completely melted.

  • Add remaining 1/4 cup of Ghirardelli 72% Cacao Dark Chocolate Chips to melted chocolate and stir. Set this aside to cool slightly while preparing the filling.

  • In a small bowl, mix together peanut butter, vanilla extract, salt, and powdered sugar or sweetener of choice. Set aside.

  • If the Ghirardelli 72% Cacao Dark Chocolate Chips haven't fully melted, return to microwave and heat in 5 second increments, stirring in between, until smooth. Be careful not to overheat.

  • Spoon about 2 teaspoons' worth of melted chocolate into the bottom of the paper liner. Gently tilt and swirl chocolate to coat the bottom and 3/4 inch up the sides of the paper liner. Repeat with remaining paper liners and place in fridge until chocolate is set, about 5 minutes.

  • Add about 2 teaspoons of peanut butter filling into the cavity of each chocolate cup, spread to form an even layer.

  • Add another 2 teaspoons of chocolate on top of peanut butter and tap gently to spread chocolate over peanut butter. Sprinkle with sea salt and return to fridge for 10 to 15 minutes until chocolate is set.

Cook's Note:

Substitute almond butter for peanut butter, if desired.

Nutrition Facts

48 calories; protein 1.8g; carbohydrates 2.7g; fat 3.6g; cholesterol 0mg; sodium 32.9mg. Full Nutrition