No-Bake Peanut Butter Cups (Ready-to-Print Version)

Creamy peanut butter and oats blend into chilled, chocolate-topped cups for a quick, satisfying snack.

# What You’ll Need:

01 - Unsalted creamy peanut butter, 8 tablespoons (118 ml)

02 - Maple syrup, 6 tablespoons (89 ml)

03 - Rolled oats, 1 3/4 cups (160 g)

04 - Vegan chocolate chips, 1/2 cup (90 g)

05 - Unsalted creamy peanut butter, 5 tablespoons (74 ml)

01 - Line a muffin tin with 10–12 paper liners or lightly grease if liners are not used.

02 - Mix the peanut butter and maple syrup until smooth, then stir in rolled oats until they are fully coated.

03 - Scoop 2 tablespoons of the oat mixture into each muffin cup and press down firmly to create an even base.

04 - Refrigerate the muffin tin for 15–20 minutes to allow the bases to firm up.

05 - Gently melt the vegan chocolate chips with peanut butter in 20-second intervals in the microwave, stirring until smooth.

06 - Spoon 1–2 teaspoons of the melted chocolate peanut butter mixture over each base and smooth the surface evenly.

07 - Place the cups in the freezer for 20–30 minutes until the topping is set and firm.

08 - Remove the cups from the tin, peel off liners if used, and let them sit at room temperature for 5 minutes before serving.

01 - Using parchment liners makes removal easier; if unavailable, lightly grease the tin.