Waitrose and Partners
Mini peanut butter Oreo cups

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, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.


  • 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