These slow cooker 3-ingredient chocolate peanut butter cups are the kind of recipe that makes people think you fussed for hours, when really you just plugged in the slow cooker and walked away. A coworker of mine brought a batch to the office, and they disappeared so fast that everyone begged for the recipe. She finally admitted it was embarrassingly easy—just chocolate, peanut butter, and a little coconut oil to keep everything silky and glossy. This is a perfect treat for busy parents, bake sales, or last-minute get-togethers when you want something homemade without hovering over the stove.
Serve these chocolate peanut butter cups slightly chilled so the shells stay firm and the centers are creamy. They’re lovely on a parchment-lined platter with fresh strawberries or sliced bananas, and they pair nicely with coffee, hot cocoa, or a cold glass of milk. For parties, I like to mix them in with a few store-bought cookies to fill out a dessert tray. At home, I’ll tuck one into lunchboxes or offer them after dinner with some apple slices so the kids still get a bit of fruit with their treat.
Slow Cooker 3-Ingredient Chocolate Peanut Butter CupsServings: 18–24 cups, depending on size
Ingredients
3 cups semisweet or dark chocolate chips
1 cup creamy peanut butter
2 tablespoons coconut oil (refined or unrefined)
Directions
Line a large baking sheet with parchment paper and set out 18–24 mini paper or silicone muffin liners on top of the parchment. This makes it easy to move the finished cups and gives you that neat, crinkled edge.
Add the chocolate chips and coconut oil to the bowl of a slow cooker. Cover with the lid and set the slow cooker to LOW.
Let the chocolate and coconut oil warm on LOW for about 45–60 minutes, stirring every 15–20 minutes, until the chocolate is completely melted and smooth. The coconut oil should be fully incorporated, and the mixture should look glossy.
Once melted, turn the slow cooker to WARM (or turn it off if it tends to run hot). Carefully spoon a small amount of melted chocolate into the bottom of each muffin liner—just enough to cover the bottom, about 1–2 teaspoons. Tap the baking sheet gently on the counter so the chocolate settles into an even layer.
Place the baking sheet in the refrigerator for 10–15 minutes, or until the chocolate bottoms are just set and no longer tacky to the touch. This helps keep the peanut butter from sinking all the way through.
While the bottoms chill, scoop the peanut butter into a microwave-safe bowl (or small saucepan) and warm it just until it loosens and becomes easy to spoon, about 20–30 seconds in the microwave. Stir until smooth. You want it pourable but not hot.
Remove the baking sheet from the refrigerator. Spoon a small dollop of peanut butter into the center of each chocolate base, leaving a little room around the edges so the top chocolate layer can seal it in. Aim for about 1–2 teaspoons of peanut butter per cup, depending on how thick you like the filling.
Give the melted chocolate in the slow cooker a stir. If it has thickened slightly, the residual warmth should loosen it; if not, turn it back to LOW for just a few minutes, then back to WARM or OFF.
Spoon more melted chocolate over the peanut butter centers, covering each one completely and filling the liners almost to the top. Use the back of the spoon to gently swirl the tops so you get those pretty, glossy patterns. If any peanut butter peeks through, add a tiny bit more chocolate.
Once all cups are filled and topped, tap the baking sheet gently again to smooth the chocolate and release any air bubbles.
Chill the peanut butter cups in the refrigerator for 30–45 minutes, or until the chocolate is fully set and firm to the touch. For a slightly softer, creamier bite, you can let them sit at room temperature for 5–10 minutes before serving.
Store the finished chocolate peanut butter cups in an airtight container in the refrigerator for up to 1 week, or in the freezer for up to 2 months. Layer them with parchment paper so they don’t stick together. Serve chilled or slightly softened, depending on how firm you like the chocolate.
Variations & Tips
You can easily make these your own while still keeping the process simple. For a sweeter, milk-chocolate style cup, swap half of the dark chocolate chips for milk chocolate chips. If you have peanut allergies in the family or at the office, use almond butter, cashew butter, or sunflower seed butter instead; just be sure it’s a thicker, no-stir style so it sets up nicely. For a little crunch, sprinkle a few crushed pretzels, chopped peanuts, or flaky sea salt on top of the chocolate before it sets. Picky eaters who don’t love strong dark chocolate may prefer semi-sweet or a mix of semi-sweet and milk chocolate. To make mini versions for younger kids, use mini muffin liners and fill them only halfway. If you need this to be dairy-free, choose dairy-free chocolate chips and check that your coconut oil and peanut butter are labeled dairy-free as well. For food safety, always melt chocolate on LOW or WARM in the slow cooker and stir frequently so it doesn’t scorch; overheated chocolate can seize and become grainy. Keep water out of the slow cooker insert when stirring, as even a small amount of water can cause the melted chocolate to seize. Make sure all utensils and the slow cooker insert are clean and dry before you begin. Once made, store the cups in the refrigerator rather than on the counter if your kitchen is warm; this keeps the peanut butter from becoming too soft and helps prevent any spoilage. When serving to a group, especially kids, always ask about nut allergies, and label treats clearly if they contain peanuts or other nuts.
