NancyC

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Holiday Peanut Butter Chocolate Meltaways

Peanut Butter Chocolate Meltaways2 @ NancyC

If you’re looking for quick and easy recipes for holiday sweets, this is one you’ll want to try out! There are  just 4 simple ingredients: white chocolate (or vanilla) baking chips, dark chocolate (or semi-sweet chocolate) chips, creamy peanut butter, and coconut oil (or shortening). I like using coconut oil instead of shortening myself. Now I’m not much of a candy-maker, but these are so easy, anyone can make them!

Peanut Butter Chocolate Meltaways4 @ NancyC

You don’t even have to decorate them–you can just pour the melted candy mixture into the mini baking cups and be done with it.

Peanut Butter Chocolate Meltaways5 @ NancyC

But I decided to decorate mine and bought these Wilton supplies in the baking department of my local craft store. You can probably find these items or similar items in a store near you. Or, you can make your own icing and decorate with that–I bought my icing to save a little time. The important thing to remember with these is to keep them refrigerated until you’re ready to serve them…if they sit at room temperature for a length of time, they soften and are hard to eat!

I’ll give you the Peanut Butter Chocolate Meltaway recipe first and then tell you a little more about how I decorated them…

Holiday Peanut Butter Chocolate Meltaways

  • Servings: 4 dozen
  • Difficulty: easy
  • Print

HOLIDAY PEANUT BUTTER CHOCOLATE MELTAWAYS by NancyC, adapted from Taste of Home

Makes about 4 dozen                                                             Peanut Butter Chocolate Meltaways2 @ NancyC

  • 1 (12-ounce) package white chocolate (or vanilla) baking chips
  • 1 cup (6 ounces) dark chocolate chips (or you can substitute semi-sweet)
  • 1 cup creamy peanut butter
  • 2 Tablespoons coconut oil (or you can use shortening)
  • 4 to 5 dozen miniature baking liners or candy cups (it doesn’t hurt to have a little extra!)
  • assorted decorations, frosting, icing, etc. (optional)

Combine first four ingredients in a microwave-safe bowl. Cover and microwave on HIGH for 1 1/2 minutes. Remove from microwave and stir. Then return to microwave and cook an additional 30 seconds on high; remove and stir until mixture is smooth.

Separate and arrange empty mini baking liners or candy cups on a clean 10×15″ jelly roll pan. Pour melted chocolate mixture into the mini liners, filling until almost full (if you have a microwaveable mixing bowl with a narrow lip or spout, you can pour the mixture right from that. I didn’t have a lip on my bowl, so I poured the melted chocolate mixture into my liquid glass measuring cup and then poured the mixture into the mini baking liners with that, refilling my measuring cup several times).

Place the sheet of filled mini liners into your refrigerator and chill until set. After they’re set (I let mine chill for about an hour), you can decorate them if you want. If you’re not eating these right away, keep stored in refrigerator until ready to serve.

Recipe from NancyC | nancy-c.com

Peanut Butter Chocolate Meltaways3 @ NancyC

TO DECORATE: You can make little star shapes with a tube of Wilton Decorating Icing, which is very quick and easy to do (make sure you get those plastic tips–sometimes they’re sold separately). Or do the same thing with your own frosting and decorating tools. You can also use small pre-made cookie decorations (I chose some candy canes)–just put some purchased or homemade icing on the back of the decorations (using purchased cookie icing makes this easy because the container has a small tip), then turn the little shape over and place on top of your Peanut Butter Meltaway (the icing works as a “glue” to stick the little shapes onto your candies).

Peanut Butter Chocolate Meltaways1 @ NancyC

So easy, cute, and festive! Do you have a favorite candy recipe you like to make at the holidays?

Sharing at Hearth & Soul, Meal Plan Monday, Happiness is Homemade, Inspire Me Monday.

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78 responses to “Holiday Peanut Butter Chocolate Meltaways”

  2. Nancy, these are absolutely adorable! And it looks simple enough too. I’m looking to check out your shortbread squares recipe. Will have to blog about it when I have that up. Thanks for sharing –I love easy sweet treat recipes.

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  7. Just made these as a treat for my hubby’s employees. My daughter kicked the bowl and tried to climb in….lol. She is very picky and loved them! Thanks for a teen-ager approved treat!

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  8. I read in the narrative if the candy is left at room temperature, it will get too soft. I thought chocolate candy was to be stored at room temperature so it doesn’t turn gray / bloom ?

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    • You could probably make these several days ahead if you needed to. Make sure you don’t refrigerate them near foods with strong odors (like onions, for example).

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  11. Hi, these taste absolutely amazing! However, despite following the ‘cooking’ directions to a tea, I cannot get the chocolate texture right and mine look like globs instead of pretty like yours (because you can tell that your chocolate was truly a pourable liquid). Any tips/suggestions. I have to finish making all of mine tomorrow. Thank you

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    • Hi Tami–sorry to hear that! The only reason I can think of why the chocolate mixture would be clumpy is that it might just need to be heated a little more–maybe another 30 seconds to a minute. Other than that, I’m not sure why it would clump up. Hope that helps!

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    • I realize this post is a couple years old, but here’s another answer: if you used chocolate chips, they have stabilizers in them to PREVENT them from melting fully. If you use candy melts instead of chips, that problem should go away. I used white chocolate chips in my Peanut butter meltaways this year and had the same problem (was too lazy to go to Michaels to get the candy melts😀). My family makes this every year. It’s delicious!

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      • Thanks for your tip, Carolyn! I also have discovered that if you overheat the chocolate, that can cause clumsiness, too. But the candy melts sound like a good way to go! 🙂

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  14. I made these and they came out hard as rocks. I did half the recipe, I don’t know if that was the problem or what.

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    • That probably was–if you halved the ingredients, you wouldn’t have had to heat them in the microwave as long. Sounds like you overcooked the chocolate mixture. Half the time probably would have been enough.

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  15. Do you need to have the mini cupcake tins for this? I have the liners, and only one (12 cake) pan.. I don’t want to have to keep reheating the mixture to reuse my pan, but I’m worried that if I just fill the liners without them being in something, they’ll collapse.
    Thanks!

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    • Hi Lauren–you don’t need the mini cupcake tins–just place your mini liners on a large baking sheet as mentioned in the recipe and pour the melted mixture right into the liners–I didn’t have any problems with the liners collapsing, so you should be fine!

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  19. Made these today and they are wonderful, can’t wait to make them for my son’s birthday party decorated Packer green and gold!

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  20. Is there an option for making these without the peanut butter? My son is allergic and I try not to make treats that he can’t enjoy.

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    • Wish I could help you out here, but I’m not sure what you could use as a sub for the white chips. Let me know if you find a good substitute!

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  31. These were easy to make in my fondue pot and I used a cat ice cube mold, perfect and so cute! I added peanuts to mine and that made them even better.

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  33. Thank you for the recipe. Since my husband cannot eat chocolate I’m wondering if I can use all white chips/bark. Will that work, or does using milk chocolate affect the texture?

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    • White chocolate chips don’t melt as well as milk chocolate, but you could try white candy melts, bark, or a white chocolate baking bar. I’m not sure if they would work or not, since I haven’t tried that myself—but I’m guessing the white chocolate baking bar would give the best results. Let me know how it works out if you try it!

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  34. I tried these three years ago and my family has asked for them every since. So easy to make and so delicious! Thank you for the recipe. Can you switch the dark chocolate and white chocolate amounts? Dark chocolate is do much better for you, can you possibly just use all dark chocolate?

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    • Hi Elaine—so glad to hear you like the recipe! I’ve never tried switching the white and dark chocolate amounts, but I don’t see why that wouldn’t work. And using all dark chocolate is certainly worth a try. If the mixture isn’t creamy enough, you could add a little more coconut oil. Let me know how it works if you try that! 🙂

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  35. Made these last year at Christmas. Wow delicious and so creamy. Only issue is you need to keep them refrigerated for they soften quickly. Not something you can keep out long. But certainly delicious! Making again this year. They melt in your mouth!

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