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Protein peanut butter cups served on a plate.
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Protein Peanut Butter Cups

These Protein Peanut Butter Cups are one of my favorite easy, no-bake treats. They’re made with just a few simple ingredients and packed with protein. Perfect for meal prep, snacking, or satisfying your sweet tooth.
Course Dessert
Cuisine American
Keyword protein peanut butter cups
Prep Time 20 minutes
Chill Time 1 hour
Total Time 1 hour 20 minutes
Servings 12 peanut butter cups
Calories 271kcal
Author Tawnie Graham of Kroll's Korner

Ingredients

Peanut Butter Filling

  • 1 cup oat flour
  • 1/2 cup vanilla protein powder or protein powder of choice, I use Clean Simple Eats
  • 1/2 cup Rice Krispies cereal
  • 3/4 tsp. kosher salt
  • 1/2 tsp. cinnamon, optional
  • 3/4 cup creamy peanut butter, Skippy or Jif
  • 1/3 cup maple syrup
  • 1 tsp. vanilla extract
  • 3-4 Tbsp. milk, as needed

Chocolate Topping

  • 1 cup dark chocolate chips
  • 1 tsp. coconut oil

Optional

  • Flaky sea salt for topping
US Customary - Metric

Instructions

  • Prepare the pan: Use a 12-count silicone cupcake pan or line a regular cupcake pan with cupcake liners; set aside.
  • Whisk the dry ingredients: In a large bowl, whisk together the oat flour, protein powder, salt, and cinnamon.
    1 cup oat flour, 1/2 cup vanilla protein powder or protein powder of choice, 3/4 tsp. kosher salt, 1/2 tsp. cinnamon
    Side-by-side image of whisking dry ingredients together for peanut butter mixture.
  • Mix the wet ingredients: Add the peanut butter, maple syrup, vanilla, and 2 tablespoons milk. Mix until a thick cookie dough-like mixture forms. Add milk 1 tablespoon at a time until it holds together when pressed.
    3/4 cup creamy peanut butter, 1/3 cup maple syrup, 1 tsp. vanilla extract, 3-4 Tbsp. milk
    Side-by-side image of adding wet ingredients to dry ingredients for peanut butter mixture.
  • Add Rice Krispies: Fold in the Rice Krispies.
    1/2 cup Rice Krispies cereal
    Side-by-side image of adding in the rice krispies into the peanut butter mixture.
  • Press into pan: Divide the mixture into each cavity in the cupcake tin, and firmly press into each cup. You should get 12 exactly.
    Side-by-side of adding the peanut butter mixture into the 12 silicone molds.
  • Melt the chocolate: Add the chocolate chips and coconut oil to a microwave-safe bowl. Microwave in 20-second intervals, stirring between each, until smooth and melted.
    1 cup dark chocolate chips, 1 tsp. coconut oil
    Side-by-side of melting chocolate and coconut oil in a glass bowl.
  • Add chocolate layer: Pour over the peanut butter mixture and spread evenly. Sprinkle with flaky sea salt, if desired.
    Flaky sea salt for topping
    Side-by-side image of adding melted chocolate and flaky salt on top of peanut butter mixture.
  • Chill: Refrigerate for 1-2 hours or until fully set. Start Timer
  • Enjoy: Pop out and enjoy! Store in an airtight container in the refrigerator.
    Side-by-side of chilling the peanut butter cups for 1-2 hours until set then popping out and serving on a plate.

Notes

Storage
  • Refrigerator: Store in the fridge for up to 1 week.
  • Freezer: Freeze for up to 3 months.
Tawnie's Tips
  • Peanut butter: Use creamy, drippy peanut butter for the best texture.
  • Protein powder: Vanilla protein powder works best, but chocolate protein powder is delicious too.
  • Liquid: If using a very absorbent protein powder, you may need an extra tablespoon or two of milk.
  • Crunch: For extra crunch, increase the Rice Krispies to ¾ cup.

Nutrition

Serving: 1cup | Calories: 271kcal | Carbohydrates: 27g | Protein: 9g | Fat: 15g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Cholesterol: 10mg | Sodium: 226mg | Potassium: 270mg | Fiber: 2g | Sugar: 13g | Vitamin A: 86IU | Vitamin C: 1mg | Calcium: 98mg | Iron: 1mg