Peanut Butter Meltaways are the easiest no-bake chocolate peanut butter candies that quite literally melt away as you eat them.
Author’s Notes
The Night These Meltaways Stole the Show
A while back, my husband was heading to a function and, of course, had the last-minute idea that it would be nice to bring some treats. I immediately volunteered and figured Avalanche Cookies would be perfect since I only had about 30 minutes.
Unfortunately, I quickly realized I was out of Rice Krispies and marshmallows. But I did have chocolate chips, white chocolate chips, and peanut butter…so basically half the ingredients, haha.
That’s when I remembered these Peanut Butter Meltaways, a candy I’ve made before but somehow never shared here. I threw a batch together, popped them in the freezer, and they were ready just in time.
I knew they were good, but I was not prepared for the reaction they got. My husband said people were going wild over them, which cracked him up since he knew they were basically just chocolate chips and peanut butter. A couple of people even called him later that week asking if there were any extras they could swing by and grab, haha.
Needless to say, I’ve fixed my mistake and am finally sharing these. Who knew something so simple could be such a hit?!
What You’ll Need to Make Peanut Butter Meltaways
| Ingredient | Tip or Swap |
|---|---|
| White Chocolate Chips | Use high-quality chips for the best melt and smooth texture. |
| Milk Chocolate Chips | Adds balance and richness. You can swap for semi-sweet if you prefer less sweetness. |
| Peanut Butter | Creamy peanut butter works best. Avoid natural types that separate easily. |
| Coconut Oil | Helps create that silky, melt-in-your-mouth texture. Shortening also works in a pinch. |
How To Make Peanut Butter Meltaways
- Prep pan: Line a mini muffin tin with paper liners and set aside.
- Melt mixture: Combine everything in a microwave-safe bowl and heat in short bursts.
- Fill cups: Spoon the melted mixture evenly into the prepared liners.
- Set and serve: Chill until firm, then enjoy straight from the fridge or at room temp.
Helpful Tools
- Mini muffin tin
- Mini paper liners
- Liquid measuring cup: Pour the melted mixture into a measuring cup with a spout to easily fill the muffin liners without spills.
Storage
Store Peanut Butter Meltaways in an airtight container in the fridge for up to 2 weeks. For longer storage, freeze for up to 3 months. Enjoy straight from the fridge or let them sit at room temperature for a few minutes to soften before serving.
More Easy No-Bake Treats:
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Crockpot Candy
Desserts
Edible Cookie Dough Recipe
Desserts
Oreo Truffles
Desserts
Muddy Buddy Bars
Peanut Butter Meltaways
Video
Equipment
- Mini muffin tin plus liners
Ingredients
- 1 cup white chocolate chips best quality you can
- 1/2 cup milk chocolate chips best quality you can
- 1/2 cup creamy peanut butter
- 1 tablespoon coconut oil
Instructions
- Line a miniature muffin tin with paper liners and set aside.
- Add everything to a large microwave-safe bowl or glass measuring cup with a spout. Microwave in 20-second bursts, stirring for 15 seconds between each, until smooth and fully melted.
- Using the spout, pour the mixture evenly into the prepared muffin tin, or spoon it in.
- Let the meltaways firm up in the freezer (faster) or fridge. Keep in the fridge and enjoy straight from there.
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
These are AMAZING!! I was looking for a simple and delicious candy for my holiday cookie boxes and these were PERFECT! So easy and absolutely delicious! I wanted to ask if you had tried making these with something other than peanut butter? I know they make so many fun flavored baking chips now, I am inspired to try other flavors for this candy, but without peanut butter….I know that Hershey’s used to make a chocolate spread, but it’s been discontinued….I want to try cookie butter, but wondered if you had any other ideas or subs? We have a tree nut allergy in our house, so any tree nut based spread is out. Thought I would ask! Anyway, THANK YOU….love your recipes!
I’m so thrilled to hear this! Thanks so much Sarah! I haven’t played around with other nut butters yet but I can only imagine it would be delicious with cookie butter or other butters! Let me know if you give it a try! Thanks again!
BEST recipe by far! Every time I make a batch I have to turn around and make 3 more batches because they are gone as soon as I make them!
Yay! I’m so thrilled to hear this! Thanks so much Ashley!
Thanks for a great recipe. These are easy and so delicious! I filled the cups right up to the top, so I got 17 per batch. The butter substitute for coconut oil was perfect, and I used Ghirardelli chocolate. These are so creamy – better than peanut butter cups.
Yay! I’m so thrilled these peanut butter meltaways were a hit! Thanks Becky!
Can you please give an example of “high-quality” chocolate chips? Like a brand name? It would make it easier to shop. Also, do you taste the white chocolate because I do not like white chocolate?
Hey Karen! I love Guittard or Ghirardelli chocolate. I think the peanut butter overpowers the white chocolate a bit, but since I love white chocolate, I can’t say for sure if you’ll feel the same.
Thanks for the recipe! Can’t wait to try it 🍪
Beautiful,
Thanks T!
This is foolproof and delicious! I followed exactly as written, and they turned out perfectly. So easy and delicious! Thank you for the recipe!
Yay! So thrilled to hear these peanut butter meltaways were a hit! Thanks Kristine!
I’m going to make this this afternoon or maybe I have to wait till tomorrow because of the weather but I’m looking forward to seeing more of your recipes thank you
Yay! I can’t wait to hear what you think!
Could you sub butter for the coconut oil instead? I don’t use coconut oil and hate the flavor (and texture) of shortening. Thanks!
Yes butter should work great!