Homemade Pistachio Butter Cups Recipe

Introduction

These Homemade Pistachio Butter Cups are a delightful twist on classic chocolate treats, combining a rich pistachio filling with smooth chocolate shells. Perfect for a special snack or gifting, they bring a nutty, sweet flavor 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 together with coconut oil and Nutella over simmering water using a double boiler until the mixture is smooth and glossy.
2. Step 2: Spoon about 1 teaspoon of the melted chocolate into each paper liner. Tilt and rotate each liner to coat the sides evenly 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 bag and rolling pin or a food processor, then mix the crumbs with powdered sugar.
4. Step 4: In a pot over medium-low heat, melt together the pistachio butter and butter until smooth. Stir in the crushed cookie mixture until fully combined.
5. Step 5: Spoon the pistachio filling into the chilled chocolate shells carefully.
6. Step 6: Warm the chocolate mixture again if needed, then spoon it over the pistachio filling to completely cover it. Optionally, sprinkle some crushed pistachios on top for texture.
7. Step 7: Refrigerate the cups until firm. Serve chilled and enjoy your homemade pistachio butter cups!

Tips & Variations

• If your pistachio butter is already sweetened, reduce or omit the powdered sugar to avoid overly sweet filling.
• Add a pinch of sea salt on top before chilling to enhance the chocolate and pistachio flavors.
• For a dairy-free option, substitute butter with coconut oil or a vegan butter alternative.
• Experiment with dark, milk, or white chocolate depending on your preference.

Storage

Store the pistachio butter cups in an airtight container in the refrigerator for up to one week. For longer storage, keep them in the freezer for up to one month. To enjoy, thaw at room temperature for about 10 minutes before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use store-bought pistachio butter?

Yes, store-bought pistachio butter works well. Just check if it’s sweetened already and adjust the powdered sugar accordingly to keep the filling balanced.

How do I prevent the chocolate from melting too quickly?

Keep the finished cups refrigerated until serving, and avoid handling them directly with warm hands. Chilling the chocolate shells thoroughly before adding the filling also helps maintain a firm texture.

Homemade Pistachio Butter Cups Recipe

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★★★★★

4.7 from 65 reviews

Delight in these Homemade Pistachio Butter Cups featuring a crunchy graham cracker base, luscious pistachio butter filling, and a glossy chocolate shell. Perfect for a decadent treat that beautifully balances nutty flavors and rich chocolate, crafted effortlessly using a double boiler technique.

• Author: Dana
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 45 minutes
• Yield: 12 pistachio butter cups 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Base and Filling

• 90 g Crushed graham crackers or digestive biscuits (¾ cup)
• 120 g Powdered sugar (1 cup) (omit if pistachio butter contains sugar)
• 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
• Optional: crushed pistachios for topping

Instructions

1. Melt chocolate: Chop the chocolate and melt it together with coconut oil and Nutella over a double boiler (simmering water) 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 each liner to evenly coat the sides about halfway up, then chill in the refrigerator for 5 minutes to set the chocolate shell.
3. Crush cookies: Place the graham crackers or digestive biscuits into a resealable bag and crush with a rolling pin or pulse in a food processor until finely crushed. Mix the crushed cookies with powdered sugar thoroughly.
4. Melt pistachio butter: In a pot over medium-low heat, gently melt the pistachio butter and butter together until smooth, stirring often. Remove from heat and combine with the crushed cookie and sugar mixture to make the filling.
5. Add filling: Spoon the pistachio butter filling into the pre-chilled chocolate shells, filling each liner almost to the top.
6. Seal with chocolate: Re-warm remaining chocolate if needed to keep it smooth, then pour enough over each filled cup to completely cover the pistachio filling. Optionally, sprinkle crushed pistachios on top immediately for garnish.
7. Chill and serve: Refrigerate the pistachio butter cups until the chocolate is firm, about 30 minutes, then enjoy as a rich, nutty dessert or snack.

Notes

• If your pistachio butter is already sweetened, omit the powdered sugar to avoid overly sweet filling.
• Use good quality chocolate for a smooth, glossy coating and the best flavor.
• Be gentle when melting chocolate to prevent it from burning or seizing; use low heat and stir constantly.
• Store pistachio butter cups refrigerated in an airtight container for up to one week.
• For a dairy-free version, substitute butter with coconut oil and ensure chocolate and pistachio butter are dairy free.

Keywords: pistachio butter cups, homemade chocolate cups, nut butter dessert, pistachio recipes, chocolate treats