Mini peanut butter Oreo cups
Waitrose and Partners

Mini peanut butter Oreo cups

These moreish bites will be gone in seconds!

4 out of 5 stars(1) Rate this recipe
  • Makes24
  • CourseDessert
  • Prepare30 mins
  • Cook10 mins
  • Total time40 mins
  • Plusplus chilling

Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.


  • 100g roasted peanuts
  • 154g pack Oreo biscuits
  • 15g unsalted butter
  • 200g Belgian milk chocolate, broken into pieces
  • 350g Belgian dark chocolate, broken into pieces
  • 175g crunchy peanut butter
  • 4 tsp coconut oil


  1. Whizz the peanuts in a food processor until finely chopped. Put in a large bowl. Whizz the biscuits to coarse crumbs; add to the nuts.

  2. Melt the butter, 100g milk chocolate and 50g dark chocolate together in a microwave (or a heatproof bowl set over a pan of barely simmering water). Stir through the nut and biscuit mixture until evenly coated. Divide between 2 x 12-hole silicone mini muffin moulds (or use mini muffin cases in mini muffin tins), pressing each down with the back of a teaspoon to level. Spoon 1 tsp peanut butter on top of each.

  3. Melt the coconut oil with another 75g milk chocolate and remaining 300g dark chocolate. Transfer to a jug and carefully pour into each mould (or case), filling just to the top of the mould.

  4. Put the remaining 25g milk chocolate in a small piping (or resealable) bag. Put in a bowl, cover with just-boiled water and set aside until melted. Remove from the water, snip off the tip and pipe zigzags over each peanut butter cup. Sprinkle each with a little bronze crunch, then chill in the fridge for at least 4 hours, until solid. Remove the cups from the moulds (or keep in the cases) and pop into gift boxes. Store in the fridge for up to a week, but they are best eaten at room temperature.


Typical values per item when made using specific products in recipe


1,030kJ/ 248kcals



Saturated Fat












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Overall rating (4/5)

4 out of 5 stars1 rating