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Frozen Peanut Butter Nutella Cups00
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No-Bake Frozen Peanut Butter Nutella Cups

Prep Time15 minutes
Freezing Time2 hours
Total Time2 hours 15 minutes
Calories: 200kcal

Ingredients

  • 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.

Instructions

  • 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.
  • Line your muffin pan.
  • Place paper liners in a standard muffin tin. This makes removing the cups stupidly easy later. Skipping liners = regret.
  • 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.
  • 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.
  • Add the filling.
  • Scoop the peanut butter Nutella mixture onto the frozen chocolate bases. Press it down gently so it spreads evenly.
  • Seal with more chocolate.
  • Spoon the remaining melted chocolate on top, covering the filling completely. Tap the pan lightly to smooth it out.
  • 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.)