Candy bar dessert cups are the perfect portable dessert for Snickers lovers! Layers of chocolate cookie crust, peanut butter cream, chocolate ganache, caramel sauce, and chopped salted peanuts. These no bake dessert cups taste just like a Snickers bar!
Ingredients for Candy Bar Dessert Cups
- Chocolate sandwich cookies – Crushed into fine crumbs. No need to remove the cream filling!
- Unsalted butter – Melted. You can also use salted if you prefer.
- Cream cheese – Room temperature.
- Granulated sugar – For sweetness.
- Vanilla extract – Vanilla extract adds great flavor.
- Peanut butter – I recommend using creamy peanut butter for best results.
- Heavy cream – Helps the filling whip up to be light and fluffy.
- Chocolate chips – I love using semisweet chocolate chips, but you could also use milk or dark chocolate.
- Heavy cream – Do not replace with milk – the chocolate will seize up.
- Caramel bits – Caramel bits are an easy shortcut to making a caramel sauce.
- Heavy cream – Helps the caramel thin out and creates the perfect consistency.
- Salted peanuts – Chopped.
Tools & Supplies to Make Candy Bar Dessert Cups
How to Make Candy Bar Dessert Cups
- Combine chocolate sandwich cookie crumbs and melted butter.
- Portion the crumbs into 28 2-ounce plastic cups using a small cookie scoop or spoon. Use one of the plastic cups to press the crumbs into the bottom of the cup.
- In another mixing bowl, cream together room temperature cream cheese, granulated sugar, and vanilla extract until smooth.
- Add in peanut butter and mix to combine.
- Pour in heavy whipping cream and whip on medium-high speed until light and fluffy.
- Fill a piping bag with the peanut butter mousse mixture. Pipe the peanut butter mixture into the cups until about 3/4 full.
- Combine chocolate chips and heavy cream in a bowl. Microwave and mix until melted and smooth. Cool slightly and transfer to a piping bag or squeeze bottle.
- Combine caramel bits and heavy cream in a different bowl. Microwave and stir until melted and smooth. Cool slightly and transfer to a piping bag or squeeze bottle.
- Drizzle the chocolate ganache and caramel sauce over the peanut butter cream and sprinkle with chopped salted peanuts.
- Seal the cups with a lid and chill. The cups can be served immediately or stored in the refrigerator for 2 to 3 days.
Candy Bar Dessert Cups Recipe Tips
Plastic cups
The plastic cups with lids can be found on Amazon or at your local party supply store. You can also use cupcake liners or make it into a no bake cheesecake in an 8-inch pan.
Yield
This recipe makes approximately 28 2-ounce cups. This is an estimation. You may have a few more or a few less depending on how much peanut butter filling you pipe into the cups! A small cookie scoop measures the perfect amount of crumbs in the 28 cups.
Chocolate sandwich cookie crumbs
Use a food processor to make chocolate sandwich cookie crumbs. No need to remove the cream filling!
Storing and serving
The dessert cups can be stored in the fridge for about 2 to 3 days. A great way to serve these dessert cups at a party is straight out of a cooler so they remain chilled. When serving, do not leave the cups out for more than 30 minutes or so.
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Candy Bar Dessert Cups
Equipment
- 28 2-ounce plastic cups with lids
- Electric hand mixer
Ingredients
Chocolate Cookie Crust
- 2 cups chocolate sandwich cookie crumbs
- ¼ cup unsalted butter melted
Peanut Butter Cream
- 8 ounces cream cheese room temperature
- ¾ cup granulated sugar
- 1 tsp vanilla extract
- 1 cup peanut butter
- 1 ½ cups heavy cream
Chocolate Ganache
- ¼ cup chocolate chips
- 3 tbsp heavy cream
Caramel Sauce
- ¼ cup caramel bits
- 2 tbsp heavy cream
Topping
- ½ cup salted peanuts finely chopped
Instructions
- In a small bowl, combine chocolate sandwich cookie crumbs and melted butter. Mix to combine.
- Portion the crumbs into 28 2-ounce plastic cups using a small cookie scoop or spoon. Use one of the plastic cups to press the crumbs into the bottom of the cup.
- In a large mixing bowl, combine room temperature cream cheese, granulated sugar, and vanilla extract. Cream together on medium speed until combined and smooth.
- Add in peanut butter and mix to combine.
- Pour in heavy whipping cream and whip on medium-high speed until light and fluffy.
- Fill a piping bag with the peanut butter mixture. Pipe the peanut butter mixture into the cups until about 3/4 full.
- Combine chocolate chips and heavy cream in a microwave-safe bowl and heat in 30 second intervals mixing in between until smooth. Transfer to a squeeze bottle or piping bag.
- Combine caramel bits and heavy cream in a microwave-safe bowl and heat in 30 second intervals, mixing in between until smooth. Transfer to a squeeze bottle or piping bag.
- Drizzle the chocolate ganache and caramel sauce over the peanut butter cream and top with finely chopped salted peanuts.
- Seal the cups with a lid and chill. The cups can be served immediately or stored in the refrigerator for 2-3 days.
Notes
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