These Chocolate PB Cups are a no-bake treat with rich chocolate, creamy peanut butter, and that sweet-salty magic everyone loves.

A stack of Chocolate-PB Cups sits on a white plate, with the top cup cut in half to reveal the creamy peanut butter filling. Other cups and a bowl of peanut butter are visible in the background.

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Chocolate and peanut butter are—in my official dessert-loving opinion—one of the greatest pairings of all time. There’s just something irresistible about that smooth, nutty filling tucked inside a rich chocolate shell. It’s nostalgic, satisfying, and impossible to put down.

So, naturally, I had to give the classic peanut butter cup a Joy-style twist! This version adds a ripe banana to the filling, which brings natural sweetness and a soft, almost mousse-like texture. As a dietitian, I love when one simple ingredient can add flavor, body, and a little extra nourishment all at once. Plus, this recipe just requires a handful of ingredients you probably already have in your kitchen.

Step 1: Make the filling

A peeled banana in a bowl with peanut butter and a sprinkle of salt on a wooden board, next to small bowls of chocolate chips and salt, offers all the flavors of Chocolate-PB Cups on a marble countertop.
A bowl of peanut butter batter with a spoon sits on a wooden board. Nearby are chocolate chips, salt, and peanut butter on a striped cloth—perfect for making Chocolate-PB Cups—all arranged on a marble surface.

Step 2: Form the chocolate cups

A hand fills cupcake liners in a muffin tin with chocolate batter, perfect for making Chocolate-PB Cups. Bowls of chocolate chips, melted chocolate, batter, and salt are nearby on the marble counter, with scattered chocolate chips on the surface.
A muffin tin filled with Chocolate-PB Cups in paper liners sits on a marble countertop. Nearby are a bowl of melted chocolate with a spoon, a bowl of chocolate chips, and a piping bag filled with peanut butter.

Step 3: Add filling, seal, and set

A hand pipes peanut butter over chocolate in a muffin tin lined with paper cups, creating irresistible Chocolate-PB Cups. Nearby, bowls of chocolate, peanut butter, and salt accompany scattered chocolate chips on the marble countertop.
A muffin tin holds nine Chocolate-PB Cups in white paper liners. Nearby are bowls of melted chocolate, peanut butter, chocolate chips, and a wooden tray with salt on a marble countertop.
A muffin tin filled with chocolate cupcake batter for Chocolate-PB Cups in paper liners sits on a marble counter. Nearby are a bowl of chocolate chips, a small bowl of salt, and a dish of caramel sauce on a wooden board.

More chocolate-peanut butter treats to try

A plate of Chocolate-PB Cups filled with peanut butter, some cut in half to reveal the creamy filling and sprinkled with sea salt. More cups rest on paper liners nearby, with a small bowl of flaky salt on a marble surface.
A stack of four homemade Chocolate-PB Cups with a sprinkle of sea salt on top, arranged on a white plate. Chocolate chips are scattered nearby, with a blurred bowl and spoon in the background.

Why you’ll crave these cups

  • No-bake bliss: No oven—just melt, mix, layer, and chill.
  • Naturally sweetened filling: Banana adds body and subtle sweetness.
  • That salty finish: A sprinkle of flaky sea salt takes them over the top.
  • Simple ingredients: Easy staples come together in the dreamiest way.
A close-up of Chocolate-PB Cups filled with peanut butter, some topped with sea salt, arranged on a wooden board. One cup is cut in half, revealing the creamy peanut butter filling inside.

Freezer or fridge? You choose!

My family loves them straight from the freezer—the chocolate has that perfect snap, and the peanut butter-banana center stays soft and creamy. But you can also store them in the fridge, where the outer chocolate layer holds its firmness and the middle just turns a bit softer. A tiny sprinkle of flaky sea salt on top makes them feel extra special… highly recommend!

Chocolate + peanut butter forever!! Chocolate + peanut butter forever!!

And… you can make ’em in mini muffin pans too!!

A stack of homemade Chocolate-PB Cups with sea salt sits on a wooden board, surrounded by more chocolate cups, chocolate chips, and a bowl of peanut butter in the background.
A wooden board with stacked Chocolate-PB Cups, some topped with sea salt. A bowl of peanut butter and chocolate chips are in the background, along with scattered chocolate pieces on the board.

Try this delicious Chocolate-Peanut Butter Smoothie!

A stack of Chocolate-PB Cups sits on a white plate, with the top cup cut in half to reveal the creamy peanut butter filling. Other cups and a bowl of peanut butter are visible in the background.
(5 stars) 2 ratings

Chocolate Peanut Butter Cups (with creamy banana)

A no-bake chocolate peanut butter cup with a secret ingredient—ripe banana—for a naturally sweet, melt-in-your-mouth center.
Yield: 8 pieces
Prep Time: 30 minutes
Chill Time: 4 hours
Total Time: 4 hours 30 minutes
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Ingredients
 

  • 1 small ripe banana
  • ¼ cup creamy peanut butter*
  • ½ teaspoon vanilla extract
  • ¼ teaspoon kosher salt
  • 1 ½ cups semi-sweet chocolate chips, divided
  • Coarse or flaky sea salt, optional garnish

Instructions
 

  • Make the filling: In a bowl, mash the banana, peanut butter, vanilla, and kosher salt together until mostly smooth and creamy. A few tiny banana specks are totally fine, but you want the mixture as lump-free as possible so it spoons in easily. Set aside.
  • Form the chocolate cups: Line 8 compartments of a standard muffin tin with paper liners. For the bottom layer, place 1 cup of the chocolate chips in a microwave-safe bowl and microwave for 30 seconds, then in 20-second intervals, stirring between each, until melted and smooth. Spoon the melted chocolate evenly among the 8 liners (about 2 tablespoons each). Using the back of a spoon, smooth it across the bottom and drag it slightly up and around the sides…this will help seal in the filling once it’s added. Pop the tin into the freezer to quickly firm the chocolate, 15 to 30 minutes.
  • Add the filling: Remove the tin from the freezer and divide the filling evenly among the 8 chocolate cups, mounding it in the center, gently spreading it out, but keeping it light on the edges so the top layer can seal around it. (For an even neater fill, spoon the filling into a small plastic baggie, snip a tiny corner hole, and pipe it in.)
  • Seal and set: Melt the remaining ½ cup chocolate chips in 20-second intervals, stirring between each, until smooth. Spoon it over the peanut butter-banana filling, spreading it with the back of the spoon, making sure it reaches the edges to seal each cup. Sprinkle with coarse or flaky sea salt, if using, then place in the freezer until set, about 15 minutes.
  • Serve and enjoy: Peel back the paper liners and enjoy cold. The filling softens quickly at room temperature, so these are best served straight from the fridge or freezer.

Notes

• Storage: Store the cups in an airtight container in the freezer for up to 2 months; place parchment paper between layers if stacking. They’ll also keep in an airtight container in the fridge for about 4 to 5 days—the centers will just be a touch softer than when frozen.
• Serving tip: Let them sit at room temperature for 1 to 3 minutes before biting in if you want the center slightly softer. Don’t leave them out too long—the banana-peanut butter filling gets creamy fast.
• Banana tip: Use a ripe banana with some brown spots for the best natural sweetness and smoothest texture. If your banana is very large, you may have a little extra filling, or the filling may be slightly softer.
• Banana-free option: The banana adds both bulk and natural sweetness to the filling, so it can’t simply be left out. To make these without it, increase the peanut butter to ½ cup and stir in about ⅓ cup of powdered sugar with the vanilla and salt. 
• Nut-free option: Use sunflower seed butter or soy nut butter instead of peanut butter.
• Dairy-free option: Use dairy-free chocolate chips.
• Gluten-free: This recipe is naturally gluten-free as long as your chocolate chips are certified gluten-free.
• Vegan option: Use dairy-friendly chocolate chips—the rest of the recipe is naturally vegan.
• Flavor variations: Add a pinch of cinnamon to the filling, use almond butter instead of peanut butter, or sprinkle crushed peanuts or shredded coconut on top before freezing.
• Mini cup version: You can make these in a mini muffin tin for bite-size treats. You’ll get about 24 cups
• Frozen Bananas: If you have frozen bananas in your freezer, you can use these in place of fresh. Just thaw it completely first and drain off any excess liquid before mashing it with the peanut butter. The filling may be slightly softer than if you use a fresh ripe banana, but once the cups are chilled or frozen, they should set up beautifully. You can even speed up the thawing process by microwaving your frozen banana until it’s soft. Just be sure to drain off any liquid before mashing it up!

Watch how to make it!

Author: Joy Bauer, MS, RDN, CDN

Nutrition Information per serving

Serving Size: 1 pieceCalories: 210Carbohydrates: 25gProtein: 3gTotal Fat: 14g— Unsaturated Fat: 8g— Saturated Fat: 6gCholesterol: 0mgSodium: 75mgFiber: 3gTotal Sugar: 17g— Natural Sugar: 3g— Added Sugar: 14g
Nutrition information is calculated using a leading industry software. That being said, brands can vary, and there may be slight fluctuations in the numbers.
I’m hoping you loved this recipe! If you made it and want to share feedback, I’d be so grateful to hear from you. Please leave a review below or tag @joybauer on Instagram!