Candy Bar Dessert Cups

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.

How to Make Candy Bar Dessert Cups

1. Combine chocolate sandwich cookie crumbs and melted butter.
2. 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.
3. In another mixing bowl, cream together room temperature cream cheese, granulated sugar, and vanilla extract until smooth.
4. Add in peanut butter and mix to combine.
5. Pour in heavy whipping cream and whip on medium-high speed until light and fluffy.
6. Fill a piping bag with the peanut butter mousse mixture. Pipe the peanut butter mixture into the cups until about 3/4 full.
7. 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.
8. 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.
9. Drizzle the chocolate ganache and caramel sauce over the peanut butter cream and sprinkle with chopped salted peanuts.
10. Seal the cups with a lid and chill. The cups can be served immediately or stored in the refrigerator for 2 to 3 days.

4.50 from 2 votes

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Candy Bar Dessert Cups

Prep Time 45 minutes mins

Yield: 28 2-ounce cups

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Candy Bar Dessert Cups are the perfect portable dessert for Snickers lovers! Chocolate cookie crust, peanut butter cream, chocolate ganache, caramel sauce, and chopped salted peanuts. The best part is, no need to turn on the oven!

Equipment

• 28 2-ounce plastic cups with lids
• Electric hand mixer

Ingredients 

1x2x3x

Chocolate Cookie Crust

• ▢ 2 cups (200 g) chocolate sandwich cookie crumbs
• ▢ ¼ cup (57 g) unsalted butter melted

Peanut Butter Cream

• ▢ 8 ounces (227 g) cream cheese room temperature
• ▢ ¾ cup (150 g) granulated sugar
• ▢ 1 tsp (4 g) vanilla extract
• ▢ 1 cup (258 g) peanut butter
• ▢ 1 ½ cups (357 g) heavy cream

Chocolate Ganache

• ▢ ¼ cup (60 g) chocolate chips
• ▢ 3 tbsp (45 g) heavy cream

Caramel Sauce

• ▢ ¼ cup (60 g) caramel bits
• ▢ 2 tbsp (30 g) heavy cream

Topping

• ▢ ½ cup (73 g) 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

Candy bar dessert cups can be made ahead of time and refrigerated for 2 to 3 days. Serve cold. The cups can be left at room temperature for about 30 minutes. 

 

Metric conversions are calculated automatically. I cannot guarantee the accuracy of this information.

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About Courtney

Baker | 80s Lover | Cookbook Author

Courtney is a self-taught home baker and cookbook author of “Girls Just Wanna Bake Cupcakes”. She loves to create new and unique recipes while simultaneously listening to 80s music.

Meet Courtney