If chocolate and peanut butter are your favorite combination, these easy Chocolate Peanut Butter Meltaways belong on your holiday baking list! Made with melted chocolate and creamy peanut butter, these homemade candies have a smooth, creamy texture that practically melts in your mouth. Simply pour the mixture into candy molds and let it set for a sweet treat that looks festive with very little effort. These no-bake chocolate peanut butter candies are perfect for Christmas candy trays, neighbor gifts, or sharing with family and friends!
I keep these in the fridge for last minute serving at the holidays and they are always a hit! I also love to keep this Classic Fantasy Fudge cooking on repeat at well.
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Ingredients
With only 3 ingredients this will be the easiest candy you make all year!
- creamy peanut butter
- milk chocolate chips
- white chocolate chips
See the recipe card below for specific amounts.
Instructions
First, melt the chocolates, then stir in the peanut butter until smooth and well combined. Next, transfer the mixture to a squeeze bottle and fill the candy molds. Gently tap the trays on the counter to help the chocolate settle and release any air bubbles.
Refrigerate the meltaways for 1–2 hours, depending on the size of your candies, or freeze them for 5–15 minutes. Once they are fully set and hardened, carefully pop them out of the molds.
You can keep the meltaways at room temperature or in the refrigerator. They will be softer at room temperature (and melt quickly), so handle them gently. For longer storage, keep them in a tightly covered container in the refrigerator for up to 2 weeks.
Tools Needed
You will love how easy these cute meltaways are to pull together. You only need a few things on hand!
FAQs
These are air bubbles. After squeezing the chocolate into each mold, tap the mold on the counter a few times to pop air bubbles.
Yes, they soften quite a bit when left out to long. I like to keep mine in a single layer when serving at a party.
You just over filled the molds. Fill them just to the top. Other wise the edges will be a little rough.
More Christmas Treats
My Free Christmas Baking Planner
If you’re like me, the holiday season is busy, hectic, and sometimes a little stressful! That’s where a little preparation really helps. Around October, I like to start taking inventory of my baking ingredients and supplies. It doesn’t have to be exact yet, but knowing what’s already in my pantry helps me figure out what I still need.
I created this Christmas baking planner and shopping list to help me stay organized, and I thought I’d share it with you! You can download your own editable copy below, add your recipes and ingredients, and use it to plan your shopping trips.
I bake a ton during the holidays, so I sometimes keep a few copies in Google Sheets—one for a work party, another for a school party, and one for each family celebration. Do whatever works best for you!
I hope you find it helpful! Let me know if there’s anything you’d love to see added.
Chocolate Peanut Butter Meltaways
Ingredients
- 8 ounces milk chocolate
- 8 ounces white chocolate
- 6 ounces creamy peanut butter
Instructions
- Set the molds on a baking sheet so that they are easier to transport to the refrigerator.Melt the chocolates slowly so they do not scorch. If using a microwave then microwave for 30 seconds at a time and stirring after until fully melted. Then stir in the peanut butter until smooth and well combined.Transfer the mixture to a squeeze bottle and fill the candy molds.Gently tap the trays on the counter to settle the chocolate and release any air bubbles.Refrigerate for 1–2 hours or freeze for 5–15 minutes, depending on the size of the candies, until fully set and hardened.Carefully pop the meltaways out of the molds.Store in a tightly covered container in the refrigerator for up to 2 weeks, placing parchment or wax paper between layers. Meltaways can also be kept at room temperature - but will be softer.
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