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Marshmallow Cups | Almond butter

These dark chocolate almond butter marshmallow cups are so delicious! Why? Because they also have gooey caramel and delicious cashew butter!

A cracked open marshmallow cup on a white plate with a pile of the cups in the background

As you probably already know, I’m a chocoholic. And when you add caramel, marshmallow and a nut butter to that chocolate – ooo, la-la!

It makes me want to do a dance.

The combination of these ingredients is nicely balanced. You take a bite and the chocolate is crunchy, the marshmallow is gooey, the caramel is slightly chewy and the almond butter melts in your mouth.

I keep these in the fridge or freezer because in the summer months, they would melt if left on the counter.

I mention in another blog post about taking food to my nephew’s recent housewarming party. Well, this is one of the things I took. They were gobbled up, tout de suite. My niece Elizabeth, loves sweets like I do and she took a bite, looked at me and said, “This is so good!”

I nodded and smiled.

It was fun to witness the chocolate smiles on the sides of everyone’s mouth. When I ate mine after I made these, Christopher laughed because not only did I have chocolate at the sides of my mouth, I had marshmallow on my chin.

Charming! I do well at parties and you can take me anywhere.

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Helpful tips

  • You can use whatever nut butter is on hand. Cashew butter, almond butter or peanut butter.
  • If you can, use parchment paper cups, so easy to peel off the candies.
  • Melt half the chocolate for the first layer.
  • Use a double boiler if you like but if you don’t have one, add a few inches of water to a medium saucepan. Heat on medium heat and place a glass bowl with half the chocolate chips in it. Stir until melted.

How to make marshmallow cups

Pre-step

Get your muffin pan out and line it with muffin papers!

Step one

Gather the ingredients – nut butter, fluff and bittersweet chocolate. (A)

Step two

Melt half of the chocolate and spoon it into the muffin papers. (B) Place in the freezer for 10 minutes.

On the left - nut butter, fluff and chocolate chips. On the right - melted chocolate in muffin cups

Step three

Right before the 10 minutes are up, heat the rest of the chocolate.

Step four

Take the muffin pan out of the freezer and place a good dollop of nut butter on top. (C)

Step five

Add either store bought (that’s been cut in half – to make it thinner) or homemade caramel on the nut butter. (D)

A muffin tin with nut butter on the chocolate and then caramel added on top of that

Step six

Add a dollop of marshmallow fluff on top of the caramel. (E)

Step seven

Spoon the rest of the melted chocolate on the fluff. (F)

A muffin tin with marshmallow fluff added on the caramel and then more melted chocolate on top of that

Step eight

Place the muffin pan back in the freezer for 10 minutes.

The muffin pan with the dark chocolate cups out of the freezer

I take each dark chocolate marshmallow cups out of the muffin pan and pile them on a plate.

A big pile of dark chocolate cups on a plate and a lone one on a smaller plate in the background

I take a knife and cut into one of the chocolate cups because I want to eat it STAT!

A cracked open chocolate cup on a white plate with a pile of the cups in the background

Now I ate it.

I hope you enjoyed this dark chocolate marshmallow cups recipe.

And may all your dishes be delish!

If you’ve tried this recipe, I’d love the know what you thought about it in the comments below. I love hearing from you! You can also FOLLOW ME on FACEBOOKTWITTERINSTAGRAM and PINTEREST to see more of my delicious food and delightful cocktails!

A chocolate marshmallow cup bitten into on a white plate. There are more chocolate cups behind it on a plate

Dark Chocolate Caramel Marshmallow Cups

These delicious candies are so good that it will make you want more and more. Perfect to bring to a party!
5 from 3 votes
Print Pin Rate
Course: Candy
Cuisine: Desserts
Keyword: dark chocolate cups, peanut butter cups
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Servings: 12 Candies
Calories: 410kcal

Ingredients

  • 24 ounces bittersweet chocolate 60% or bittersweet, divided and melted
  • 12 teaspoons Cashew butter or nut butter of choice
  • 12 Caramel see recipe link or (use store bought, cut in thin slices)
  • 12 teaspoons Marshmallow Fluff

Instructions

  • Line muffin tins with parchment paper cups
  • Melt 12 onces (half) of the chocolate over a double boiler or in microwave
  • Evenly spoon chocolate in the muffin cups
  • Place pan in freezer for 10 minutes
  • Start melting the rest of the chocolate
  • Take muffin pan out of freezer and spoon a dollow of nut butter on the frozen chocolate
  • Place a caramel on top of the nut butter
  • Spoon a dollop af marshmallow fluff on each caramel
  • Spoon the rest of the melted chocolate on top of the marshmallow fluff and place the pan in the freezer for 10 minutes.
  • Eat
  • Smile
  • Enjoy
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Notes

Helpful tips
  • You can use whatever nut butter is on hand. Cashew butter, almond butter or peanut butter.
  • If you can, use parchment paper cups, so easy to peel off the candies.
  • Melt half the chocolate for the first layer.
  • Use a double boiler if you like but if you don’t have one, add a few inches of water to a medium saucepan. Heat on medium heat and place a glass bowl with half the chocolate chips in it. Stir until melted.
 

Nutrition

Serving: 1candy | Calories: 410kcal | Carbohydrates: 42g | Protein: 4g | Fat: 24g | Saturated Fat: 13g | Cholesterol: 4mg | Sodium: 30mg | Potassium: 369mg | Fiber: 4g | Sugar: 30g | Vitamin A: 35IU | Calcium: 51mg | Iron: 3.8mg
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17 Comments

  1. Just like how you’re a chocoholic, I’m a marshmallow-aholic. I could sit and eat marshmallow fluff with a spoon. I don’t think these would last long in my house. ๐Ÿ™‚

    1. Mackenzie,

      I too can eat marshmallow fluff by the spoon and I often do. My new thing is to have one of my chocolate muffins and put some almond butter on the cap and a dollop of marshmallow fluff. It totally melts and is yummers!

    1. Haha. My hubby thought the title was too long but how else was I going to glorify these delish things? ๐Ÿ˜‰ Thank you ๐Ÿ™‚

  2. This sounds so good! Cashew butter is one of my favorites, and in my opinion it’s not used in enough recipes. I’m so glad to have an excuse to buy some and then make these!

  3. Such a lovely recipe! I imagine I’d want to eat all the ingredients as I was making them though, but they’re so easy I think I could get my kids to help me with them, although then we’d probably have none left to eat properly at the end!

    1. Thanks Corina,

      Yes, that is my problem too. I usually make them when I know I have to bring them someplace, or else in the gullet it goes!

  4. I love cashew butter and these are absolutely brilliant! If I had one in front of me, I’d be dancing also! ๐Ÿ™‚

  5. I love that these are made with dark chocolate, I always find milk a little too sweet