Snickers Style Caramel Peanut Butter Cups

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Rich chocolate candy cups layered with creamy peanut butter, gooey caramel, and crunchy roasted salted peanuts.

Prep Time25

Chill Time35

Total Time1

Course: Dessert

Cuisine: American

Keyword: candy, caramel, chocolate, no bake, peanut butter, peanut butter cups, peanuts, snickers

Servings: cups

Calories: 561kcal

Author: Kim Lange

Set a 6-cup silicone muffin pan on a firm tray, or place 6 paper liners in a standard muffin pan.

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.

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.

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.

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.

Do two coats. Silicone stays warmer than metal, so the first coat sets soft. The second coat gives strong, clean edges.
Chill briefly. Freeze each coat for 5–7 minutes so it firms without pulling away from the silicone.
Swirl + spread. Swirl the chocolate to coat, then use a spoon or mini spatula to push it up the sides for even thickness.
Stabilize the pan. Set your silicone pan on a metal baking sheet so the chocolate sets evenly.
Use good chocolate. Higher‑quality chocolate (Ghirardelli, Callebaut, Cambie, Lily’s) melts smoother and sets glossier.