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Homemade Peanut Butter Cups | Makes 12

with Tony's Chocoloney Dark Chocolate Bar
4.5(14)
Recipe Development Team
Recipe Development TeamUpdated on March 26, 2026
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Calories
: 
1123 kcal
Protein
: 
30.5g protein
Total
: 
30 minutes
Difficulty
: 
Easy
Allergens:
  • Soya
  • Peanut
  • Nuts
  • Pistachio nuts
  • Pecan Nuts
  • Almonds
  • Cashew nuts
  • Macadamia Nuts
  • Sesame
  • Hazelnuts
  • Walnuts
  • Brazil nuts
  • May contain traces of allergens
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

1 unit(s)

Tony's Chocolonely Dark Chocolate Bar

(Contains: Soya)

40 grams

Salted Peanuts

(Contains: Peanut May contain traces of: Nuts, Pistachio nuts, Pecan Nuts, Almonds, Cashew nuts, Macadamia Nuts, Sesame, Hazelnuts, Walnuts, Brazil nuts)

120 grams

Peanut Butter

(Contains: Peanut May contain traces of: Nuts, Cashew nuts)

50 grams

Icing Sugar

Not included in your delivery

2 tbsp

Water

Energy (kJ)4700 kJ
Energy (kcal)1123 kcal
Fat82.3 g
of which saturates31.3 g
Carbohydrate62.6 g
of which sugars51.2 g
Dietary Fibre5.3 g
Protein30.5 g
Salt0.4 g
Always refer to the product label for the most accurate ingredient and allergen information.

Instructions

1

a) Pop 12 cupcake cases into your cupcake tray.

b) Bring a small saucepan of water to the boil.

c) While the water boils, chop the Tony's Chocolonely dark chocolate into small pieces.

d) One the water is boiling, pop a heatproof bowl on top of the water, ensuring the bottom of the bowl does not directly touch the water.

2

a) Pop the chocolate into the heatproof bowl and melt, stirring continuously, 2-3 mins. Once melted, remove the bowl from the top of the pan. IMPORTANT: The bowl will be hot!

b) Divide half the melted chocolate between your cupcake cases, ensuring the chocolate coats the bottom of each case.

c) Brush the chocolate up the side of the cupcake case, approximately 1cm high.

d) Pop the chocolate cases into the fridge to firm up while you prep the filling, 10-15 mins.

3

a) Meanwhile, crush the peanuts in the unopened sachet using a rolling pin.

b) In a medium bowl, combine the peanut butter, icing sugar, half the crushed peanuts and the water (see pantry for amount).

c) Divide the peanut butter mixture between your cooled chocolate cups and spread into an even layer.

d) Divide the remaining melted chocolate over the top of the peanut butter mixture and spread to the edges. Sprinkle over the remaining crushed peanuts and pop into the fridge to set before serving. TIP: Store your peanut butter cups in the fridge.

Enjoy!

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