No-Bake Frozen Peanut Butter Nutella Cups

This isn’t your ordinary dessert—it’s frozen indulgence in bite-sized form.

Peanut butter and Nutella team up in chocolate cups that set perfectly in the freezer for a creamy, rich, melt-in-your-mouth treat.

Effortless, fun to make, and impossible to resist, these cups are a guaranteed crowd-pleaser.

That’s exactly why frozen peanut butter Nutella cups exist.

They’re rich, creamy, cold in the best way possible, and require exactly zero baking skills.

If you can stir and wait (barely), you’ve got this.

These little cups taste like something you’d buy at a fancy dessert shop… except you made them in pajamas.

And honestly? That’s the dream.

Why This Recipe Is Awesome

First of all, no oven. That alone deserves a standing ovation.

This recipe also uses simple ingredients you probably already have, and it comes together in under 15 minutes of actual work.

The freezer does the rest while you pretend to be productive.

The combo of peanut butter + Nutella + chocolate hits every craving at once. Sweet, salty, creamy, rich—it’s all there.

Plus, they’re perfectly portioned, which sounds responsible, even if you eat three in a row. IMO, that still counts as balance.

Ingredients You’ll Need

• Creamy peanut butter – The smooth kind works best here. Chunky just ruins the vibe.
• Nutella – Chocolate-hazelnut magic in a jar. Non-negotiable.
• Chocolate chips – Milk or semi-sweet both work. Choose your fighter.
• Coconut oil – Helps the chocolate melt smoothly and set with a nice snap.
• Vanilla extract – Optional, but it adds that bakery-style flavor.
• Pinch of salt – Trust me. Sweet needs salt to shine.

That’s it. No weird ingredients. No long shopping list. Just pure no-bake bliss.

Step-by-Step Instructions

1. Melt the chocolate.
   Add chocolate chips and coconut oil to a microwave-safe bowl. Heat in 20-second bursts, stirring each time, until smooth and glossy. Don’t rush this—burnt chocolate is a heartbreak no one needs.
2. Line your muffin pan.
   Place paper liners in a standard muffin tin. This makes removing the cups stupidly easy later. Skipping liners = regret.
3. Create the chocolate base.
   Spoon about a tablespoon of melted chocolate into each liner. Tilt the pan slightly so it spreads evenly. Pop the pan into the freezer for 5 minutes to set.
4. Mix the filling.
   In a bowl, stir together peanut butter, Nutella, vanilla (if using), and a pinch of salt until smooth. It should look dangerously spoonable.
5. Add the filling.
   Scoop the peanut butter Nutella mixture onto the frozen chocolate bases. Press it down gently so it spreads evenly.
6. Seal with more chocolate.
   Spoon the remaining melted chocolate on top, covering the filling completely. Tap the pan lightly to smooth it out.
7. Freeze until firm.
   Place the pan back in the freezer for at least 30–40 minutes, or until solid. Then try not to eat them all immediately. (No promises.)

How to Serve

Serve these straight from the freezer for that perfect snap-and-creamy-center moment.

They’re amazing as an after-dinner treat, a mid-afternoon pick-me-up, or a “just one more episode” snack.

For extra flair, sprinkle a little flaky sea salt on top before freezing.

It makes them taste fancy with zero effort, which is my favorite flavor combo.

Nutrition Facts (Approximate, Per Cup)

• Calories: 180–200
• Fat: 14g
• Carbohydrates: 15g
• Sugar: 11g
• Protein: 4g

These are treats, not salad—but hey, peanut butter has protein, so let’s call it a win.

Common Mistakes to Avoid

• Overheating the chocolate. Burnt chocolate tastes sad and bitter. Low and slow wins here.
• Skipping the freezer step between layers. If you rush it, everything blends together into chaos. Still tasty, but messy.
• Using natural peanut butter that separates. It gets oily and weird. Save that jar for toast.
• Not adding salt. Even sweet desserts need balance. Don’t skip it unless you enjoy bland things (which I don’t understand).

Alternatives & Substitutions

• Swap peanut butter for almond butter if you want a slightly nuttier, less sweet bite.
• Use dark chocolate if you like a more intense, grown-up flavor.
• Add crushed cookies or chopped nuts to the filling for texture—just don’t overdo it.
• Want it dairy-free? Use dairy-free chocolate and a chocolate-hazelnut spread alternative. Easy fix.

FYI, I tried adding extra Nutella once. Delicious, yes—but it got very soft. Still ate it. No regrets.

FAQ (Frequently Asked Questions)

Can I store these in the fridge instead of the freezer?
You can, but they’ll be much softer. The freezer gives you that perfect bite.

How long do they last?
Up to 2 weeks in the freezer—if you have self-control. I do not.

Can I use crunchy peanut butter?
Technically yes, but IMO it messes with the creamy texture. Choose smooth.

Do I need a muffin pan?
It helps with shape, but silicone molds or even small cups work too.

Can kids help make this recipe?
Absolutely. No oven means way less stress.

Can I double the recipe?
Yes, and honestly, you probably should.

Final Thoughts

These frozen peanut butter Nutella cups prove that dessert doesn’t have to be complicated to be incredible.

They’re quick, no-bake, and dangerously good—basically everything we want in a sweet treat.

So go ahead. Make a batch. Hide a few in the back of the freezer.

And enjoy the smug satisfaction of knowing you’ve mastered the art of lazy dessert perfection.

You’ve earned it.