Homemade Pistachio Butter Cups Recipe

Introduction

These Homemade Pistachio Butter Cups are a delightful twist on classic chocolate treats, combining rich chocolate with creamy pistachio filling. Perfectly balanced and easy to make, they bring a nutty flavor and smooth texture that’s sure to impress.

Ingredients

• 90 g crushed graham crackers or digestive biscuits (¾ cup)
• 120 g powdered sugar (1 cup) (No sugar if the pistachio butter contains sugar)
• 150 g pistachio butter (5.3 oz)
• 50 g butter (1.8 oz)
• 300 g chocolate or chocolate chips (10 oz), chopped
• 2 tsp Nutella
• ½ tbsp coconut oil

Instructions

1. Step 1: Chop the chocolate and melt it with the coconut oil and Nutella over simmering water using a double boiler until the mixture is glossy and smooth.
2. Step 2: Spoon about 1 teaspoon of melted chocolate into each paper liner. Tilt and rotate the liner to evenly coat the sides about halfway up. Place the liners in the refrigerator for 5 minutes to set.
3. Step 3: Crush the graham crackers or digestive biscuits using a rolling pin in a sealed bag or a food processor. Mix the crushed cookies with the powdered sugar.
4. Step 4: In a pot over medium-low heat, melt the pistachio butter and butter together until smooth. Stir in the crushed cookie and sugar mixture until combined.
5. Step 5: Spoon the pistachio filling into the chocolate shells that have hardened in the refrigerator.
6. Step 6: Warm the remaining chocolate again if necessary, then pour it over the pistachio filling to cover it completely. Sprinkle some crushed pistachios on top for extra texture.
7. Step 7: Refrigerate the cups until firm, then enjoy your homemade pistachio butter cups!

Tips & Variations

• Use sugar-free pistachio butter and omit powdered sugar for a less sweet option.
• Try dark chocolate for a richer taste or white chocolate for a sweeter, creamier twist.
• Add a pinch of sea salt on top to enhance the flavors.
• Freeze the cups for a firmer texture and longer storage.

Storage

Store the pistachio butter cups in an airtight container in the refrigerator for up to one week. For longer storage, keep them frozen for up to one month. Let them sit at room temperature for a few minutes before serving to soften slightly.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a microwave to melt the chocolate?

Yes, you can melt chocolate in the microwave in short bursts of 20-30 seconds, stirring well between each to avoid burning.

What can I substitute for pistachio butter?

If you can’t find pistachio butter, almond or cashew butter can be used as alternatives, though the flavor will differ slightly.

Homemade Pistachio Butter Cups Recipe

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★★★★★

4.5 from 144 reviews

• Author: Elara
• Total Time: 55 minutes
• Yield: About 12 pistachio butter cups 1x
• Diet: Vegetarian

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Description

Delight in these Homemade Pistachio Butter Cups, a luscious treat combining creamy pistachio butter, crunchy graham cracker crumbs, and rich chocolate. Perfectly layered and coated in glossy chocolate, these no-bake delights offer a balanced sweetness and texture that’s sure to impress at any occasion.

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Ingredients

Scale 1x2x3x

Base & Filling

• 90 g Crushed graham crackers or digestive biscuits (¾ cup)
• 120 g Powdered sugar (1 cup) (omit if pistachio butter is already sweetened)
• 150 g Pistachio butter (5.3 oz)
• 50 g Butter (1.8 oz)

Chocolate Coating

• 300 g Chocolate or chocolate chips (10 oz) (chopped)
• 2 tsp Nutella
• ½ tbsp Coconut oil

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Instructions

1. Melt Chocolate: Chop the chocolate finely and melt it along with coconut oil and Nutella over simmering water using a double boiler or bain-marie method until the mixture is smooth and glossy.
2. Coat Liners: Spoon about 1 teaspoon of the melted chocolate into each paper liner. Tilt and rotate the liners so the chocolate evenly coats the sides up to halfway. Place the liners in the refrigerator for 5 minutes to allow the chocolate shell to set.
3. Crush Cookies: Crush the graham crackers or digestive biscuits using a plastic bag and rolling pin or pulse lightly in a food processor, then mix the crumbs with powdered sugar until well combined.
4. Melt Pistachio Butter: In a pot over medium-low heat, gently melt the pistachio butter together with butter until smooth and combined. Remove from heat and stir in the cookie and powdered sugar mix to form the filling.
5. Add Filling: Spoon the pistachio butter mixture into the prepared hardened chocolate shells in the liners, filling them almost to the top.
6. Seal with Chocolate: Rewarm the remaining chocolate mixture if necessary, then spoon it over the pistachio filling to completely cover and seal the cups. Optionally, sprinkle some crushed pistachios on top for garnish.
7. Chill and Serve: Refrigerate the filled cups until firm and set, usually at least 30 minutes, before serving and enjoying.

Notes

• If your pistachio butter is already sweetened, omit the powdered sugar to adjust sweetness.
• Use high-quality chocolate for the best flavor and texture.
• Be gentle while melting chocolate to avoid burning and seizing.
• Store finished butter cups in the refrigerator in an airtight container for up to one week.

• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Category: Dessert
• Method: No-Cook
• Cuisine: American

Keywords: pistachio butter cups, homemade chocolates, no-bake dessert, pistachio chocolate cups, easy dessert recipe