Description
Delicious handheld desserts featuring a velvety peanut butter filling, a crunchy graham cracker crust, and a glossy chocolate top.
Ingredients
Scale
- 1⅓ cups graham cracker crumbs
- 10 tablespoons melted unsalted butter
- 2 cups Greek yogurt (full fat, plain)
- 4 tablespoons maple syrup
- 10 tablespoons peanut butter (natural)
- 1½ cups chocolate chips
- 2 teaspoons coconut oil
Instructions
- Mix graham crumbs with melted butter until it looks like wet sand. Press into muffin tin cups to create a base. Bake at 350°F for 8–10 minutes until golden; cool.
- Whisk Greek yogurt, maple syrup, and peanut butter until smooth and glossy. Spoon or pipe into cooled crusts until just below the rim.
- Melt chocolate chips with coconut oil until glossy. Spoon over each cup to create a shiny top.
- Chill for at least 2 hours or freeze for 30–45 minutes until filling is set.
- Run a warm knife around edges for tidy removal.
Notes
Don’t overmix the yogurt and peanut butter. Use full-fat Greek yogurt for best results. Store in an airtight container to keep crust crisp.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Chilling, Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 8g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 20mg