Snickers Style Caramel Peanut Butter Cups
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Sweet candy-bar temptation is happening right here with these Snickers Style Peanut Butter Cups! Break through the rich chocolate shell and you get creamy peanut butter, gooey caramel, and crunchy salted peanuts in every glorious bite.
These layered Homemade Snickers Cups have that beloved caramel-PB-peanut combination tucked into one generous homemade treat, and six big cups make the sweetest little batch.
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Why You’ll Love These Snickers Style Peanut Butter Cups
- That gooey caramel layer is pure candy-shop goodness. It stays soft enough to bite after chilling, especially when you add the full 2 tablespoons of cream.
- Creamy peanut butter makes every cup extra rich. Powdered sugar gives it the thick, smooth texture you want inside a chocolate shell.
- Roasted salted peanuts bring the crunch! They turn ordinary Caramel Peanut Butter Cups into a true candy-bar treat.
- Chocolate holds all four layers together. Choose milk chocolate for classic sweetness or semisweet chocolate for a deeper finish.
Ingredients for Snickers Style Peanut Butter Cups
You need chocolate, creamy peanut butter, powdered sugar, vanilla, salt, soft caramels, heavy cream, and roasted peanuts. Conventional no-stir peanut butter is my pick because it makes a thick filling that stays put. Meanwhile, soft wrapped caramels melt into a lovely, spoonable layer for these Chocolate Peanut Caramel Cups.
Chocolate Shell
- 1 1/2 cups chocolate chips or melting chocolate: Milk or semisweet chocolate works beautifully, and Cambie melts are another great option.
- 1 tablespoon coconut oil, optional: Add it only if the melted chocolate needs thinning. Begin with 1 teaspoon instead of pouring in the full tablespoon at once.
Peanut Butter Layer
- 1/2 cup creamy peanut butter: Choose a thick, no-stir jar rather than a runny natural peanut butter.
- 1/4 cup powdered sugar: This sweetens the filling and gives it enough body for neat layers.
- 1/2 teaspoon vanilla extract: A little vanilla rounds out that salty-sweet center.
- Pinch of salt: Keep it in there, even when the peanut butter tastes salty!
Caramel and Peanut Layers for Homemade Snickers Cups
- 20 soft caramels, 125 to 130 grams or about 1 cup lightly packed: Unwrap them before you begin so the caramel step moves quickly.
- 1 to 2 tablespoons heavy cream: Use 1 tablespoon for a thick, chewy caramel or 2 tablespoons for a softer, gooier layer.
- 1/4 cup roasted salted peanuts, chopped: Chop them small enough to scatter evenly across all 6 cups.
How to Make Snickers Style Peanut Butter Cups
Build the cups in four layers, chilling briefly between the chocolate and peanut butter before sealing the tops. Place a silicone muffin pan on a firm tray first, or line 6 standard muffin cups with paper liners. Then these Peanut Butter Caramel Candy Cups can move in and out of the refrigerator without any wobbly-pan drama.
- Prepare the cups. Set a 6-cup silicone muffin pan on a tray, or place 6 paper liners in a standard muffin pan.
- Melt the chocolate. Place 1 1/2 cups chocolate chips or melting chocolate in a completely dry microwave-safe bowl. Heat for 20 to 30 seconds, stir well, and continue in 15- to 20-second intervals until smooth. Stir in 1 teaspoon coconut oil only if needed, adding up to the remaining 2 teaspoons for a thinner pour.
- Start the shells. Spoon 1 to 2 tablespoons melted chocolate into each of the 6 cups. Tilt the pan so chocolate coats the bottom and reaches partway up each side, then chill for 5 minutes. Reserve the remaining chocolate for the tops.
- Mix the peanut butter filling. Stir together 1/2 cup creamy peanut butter, 1/4 cup powdered sugar, 1/2 teaspoon vanilla extract, and a pinch of salt until smooth. Divide the filling among the 6 cups, gently flatten it inside the chocolate border, and chill for 5 minutes.
- Melt the caramel. Place 20 soft caramels and 1 tablespoon heavy cream in a microwave-safe bowl. Heat for 20 seconds and stir, then repeat in 10- to 15-second intervals until smooth. Stir in the remaining 1 tablespoon heavy cream for a softer layer. Let overly runny caramel cool for 1 to 2 minutes before layering.
- Add caramel and peanuts. Divide all of the melted caramel among the 6 cups, keeping it away from the edges. Sprinkle the 1/4 cup chopped roasted salted peanuts evenly over the caramel.
- Seal and chill. Divide the remaining melted chocolate among the 6 cups, guiding it to the edges to seal every layer. Chill the Chocolate Peanut Caramel Cups for 20 to 25 minutes, or until fully set, then peel away the silicone or paper.
Tips for Perfect Snickers Style Peanut Butter Cups
Keep the bowls dry, melt both the chocolate and caramel gently, and let a runny caramel cool before adding it. Those three moves protect the pretty layers in your Homemade Snickers Cups.
- Stir more than you heat. Chocolate keeps melting as you stir, so pause before giving it another microwave burst. My full guide to melting chocolate properly in the microwave or double boiler has plenty of help.
- Keep the caramel thick. Very hot caramel turns thin and can sink into the peanut butter. Let it stand for a minute or two until it spoons neatly.
- Stay inside the chocolate border. Leave a narrow rim around both fillings so the top chocolate can meet the bottom shell and seal the Caramel Peanut Butter Cups.
- Protect that glossy finish. Store the set cups airtight and avoid warm-cold temperature swings. Read why chocolate turns white and how to prevent chocolate bloom before making a gift batch.
How to Store Caramel Peanut Butter Cups
Refrigerate the cups in an airtight container for up to 1 week. Place parchment between layers, and let the chilled candy stand for 5 to 10 minutes before serving so the caramel softens. For longer storage, freeze the Peanut Butter Caramel Candy Cups in a freezer-safe container for up to 2 months. Thaw them overnight in the refrigerator while still covered to help keep condensation away from the chocolate.
Snickers Style Peanut Butter Cup Variations
Change the size, chocolate, or caramel finish while keeping the same fabulous layers. One little switch gives these Chocolate Peanut Caramel Cups a whole new personality.
- Mini cups: Divide the ingredients among 12 mini silicone muffin cups. Begin checking the final chill after 15 minutes.
- Dark chocolate: Use 1 1/2 cups dark chocolate for a bolder shell that balances the sweet caramel.
- Salted caramel swirl: Sprinkle a tiny pinch of flaky sea salt over each caramel layer before adding the 1/4 cup chopped peanuts.
- Extra peanut crunch: Increase the roasted salted peanuts from 1/4 cup to 1/3 cup for a chunkier middle.
How to Serve Peanut Butter Caramel Candy Cups
Serve the cups slightly chilled or let them stand at room temperature for 5 to 10 minutes for the softest caramel. Cut the large cups in halves or quarters for a dessert board, tuck them into fresh paper liners for gifting, or serve one with hot coffee or cold milk. For another classic candy-cup option, add 4 Ingredient Mini Peanut Butter Cups to the tray.
Snickers Style Peanut Butter Cups FAQs
Can I Use Chocolate Chips for These Candy Cups?
Yes, milk or semisweet chips work well in Chocolate Peanut Caramel Cups. However, chips may melt thicker than wafers or chopped baking chocolate. Stir in coconut oil 1 teaspoon at a time only when the chocolate needs help flowing.
How Do I Keep the Caramel from Getting Too Thin?
Use only 1 tablespoon of heavy cream at first and heat the 20 caramels in short intervals. Add the second tablespoon only for a softer consistency. If the caramel turns runny, let it cool for 1 to 2 minutes before spooning it over the peanut butter.
Can I Make Homemade Snickers Cups Ahead?
Yes, make them up to 1 week ahead and keep them airtight in the refrigerator. These Peanut Butter Caramel Candy Cups are wonderful for dessert boards and gift boxes. For another candy-bar favorite, try these No-Bake High Protein Snickers Bars.
Do Caramel Peanut Butter Cups Need Refrigeration?
Refrigeration is the best choice for firm shells and tidy layers. They can sit on a cool dessert table for about 2 hours, although a warm room will soften the chocolate, peanut butter, and caramel.
Four Fabulous Layers, One Big Candy-Bar Bite
Crack that chocolate shell and let the gooey caramel, creamy peanut butter, and salted peanut crunch make your candy-loving heart happy! These generous homemade Snickers cups bring all the best Snickers-inspired flavors together without turning candy making into an all-day project. Make a batch, give those layers time to chill, and enjoy every rich bite.
I would love to see your candy cup creations! Share them with me on Instagram, save the recipe on Pinterest, and show off those caramel-peanut layers on Facebook. Happy candy making!
More Snickers Style Recipes
Still craving chocolate, peanut butter, caramel, and candy-bar crunch? The 30 Peanut Butter and Candy Desserts Cookbook is packed with even more sweet inspiration.
- High Protein Snickers Bars
- 4 Ingredient Mini Peanut Butter Cups
- Snickers Peanut Butter Cookies
- Ultimate Snickers Peanut Butter Blondies
- Snickers Stairway to Heaven: 20 Joy‑Packed Snickers Desserts You’ll Never Want to Leave
Snickers Style Caramel Peanut Butter Cups
Equipment
- 6-cup silicone muffin pan or standard muffin pan with 6 paper liners
- Firm tray
- 2 microwave-safe bowls
- Silicone spatula
Ingredients
Chocolate Shell
- 1 ½ cups milk or semisweet chocolate chips or melting chocolate
- 1 tablespoon coconut oil optional and only as needed
Peanut Butter Layer
- ½ cup creamy no-stir peanut butter
- ¼ cup powdered sugar
- ½ teaspoon vanilla extract
- 1 pinch salt
Caramel Layer
- 20 soft caramels 125 to 130 grams or about 1 cup lightly packed, unwrapped
- 1 to 2 tablespoons heavy cream
Nut Layer
- ¼ cup roasted salted peanuts chopped
Instructions
Prepare the Cups
- Set a 6-cup silicone muffin pan on a firm tray, or place 6 paper liners in a standard muffin pan.
Make the Chocolate Shells
- Place 1 1/2 cups chocolate chips or melting chocolate in a completely dry microwave-safe bowl. Heat for 20 to 30 seconds and stir well. Continue in 15- to 20-second intervals, stirring after each one, until smooth. Stir in 1 teaspoon coconut oil only if needed, adding up to the remaining 2 teaspoons for a thinner pour.
- Spoon 1 to 2 tablespoons melted chocolate into each of the 6 cups. Tilt the pan so the chocolate coats the bottom and reaches partway up each side. Chill for 5 minutes and reserve the remaining chocolate.
Add the Peanut Butter Layer
- Stir together 1/2 cup creamy peanut butter, 1/4 cup powdered sugar, 1/2 teaspoon vanilla extract, and 1 pinch salt until smooth. Divide the filling among the 6 cups, gently flatten it inside the chocolate border, and chill for 5 minutes.
Add the Caramel and Peanuts
- Place 20 soft caramels and 1 tablespoon heavy cream in a microwave-safe bowl. Heat for 20 seconds and stir, then repeat in 10- to 15-second intervals until smooth. Stir in the remaining 1 tablespoon heavy cream for a softer layer. If the caramel is runny, cool it for 1 to 2 minutes before layering.
- Divide all of the melted caramel among the 6 cups, keeping it away from the edges. Sprinkle 1/4 cup chopped roasted salted peanuts evenly over the caramel.
Seal and Chill
- Divide the remaining melted chocolate among the 6 cups and guide it to the edges to seal each cup. Chill for 20 to 25 minutes, or until completely set. Peel away the silicone or paper and let the cups stand at room temperature for 5 to 10 minutes before serving.
Notes
- Use 1 tablespoon heavy cream for thicker, chewier caramel or 2 tablespoons for a softer, gooier layer.
- Keep all bowls and utensils completely dry while melting chocolate.
